Corn Off The Cob Salad Recipes
FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
MEXICAN CORN-OFF-THE-COB SALAD
This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.
Provided by HeidiS
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
- Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.
Nutrition Facts : Calories 209 calories, Carbohydrate 13.7 g, Cholesterol 28.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 5.7 g, Sodium 357.6 mg, Sugar 2.2 g
FRESH-FROM-THE-COB CORN SALAD
Make this corn salad divine with green beans, tomatoes and basil. This Fresh-from-the-Cob Corn Salad is a great summer side dish for picnics and BBQs!
Provided by My Food and Family
Categories Home
Time 15m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Mix dressing and mustard in large bowl until blended.
- Cut kernels from ears of corn. Add to dressing mixture; mix lightly.
- Add remaining ingredients; toss to coat.
Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
FRESH CORN SALAD
People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides-and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
GRILLED CORN OFF THE COB SALAD
Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad...
Provided by Lish
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 12h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
- Remove husks and silk from corn, then cut corn kernels from the cob.
- Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
- Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
- Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 38.7 g, Fat 20.2 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 370.9 mg, Sugar 8.6 g
FRESH CREAM CORN OFF THE COB
In just a few minutes you can have fresh off the cob, creamed corn. It's much better than canned cream corn and you know exactly what's in it with nothing you can't pronounce
Provided by tabasco0697
Categories Corn
Time 25m
Yield 5 1/4 cup servings, 5 serving(s)
Number Of Ingredients 5
Steps:
- Take the husks and silk off the corn.
- Use a large bowl to catch all the kernels and juice from the cobs. Using a very sharp paring knife cut the very tips of the kernels off the cob. Then use a fork to scrape what remains of the kernels plus all the juice.
- Transfer to a saucepan and add the milk, butter, salt. and pepper and heat over medium - medium low heat stirring constantly. Cook for 10 minutes.
Nutrition Facts : Calories 131, Fat 8.2, SaturatedFat 4.7, Cholesterol 19.5, Sodium 309.5, Carbohydrate 14.4, Fiber 2, Sugar 2.9, Protein 2.8
FRESH CORN SALAD
This salad is wonderful made with fresh corn on the cob. You can add crumbled feta cheese, grilled shrimp, or chicken to make it an entrée.
Provided by Abby Girl
Categories Corn
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients in a large bowl, stirring with a whisk.
- Add corn and remaining ingredients, stirring to combine.
- Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 99.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.5, Sodium 34.6, Carbohydrate 17.2, Fiber 2.4, Sugar 3.1, Protein 3.5
FRESH FROM THE COB CORN SALAD
I saw this in a Kraft recipe pamphlet the other day when I was looking for something quick and summery. Turned out really well and the colors are beautiful! I admit, I didn't use corn on the cob, but it still turned out great.
Provided by Soup Fly
Categories Corn
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix dressing and mustard until well blended.
- Cut kernels from ears of corn and add to dressing mixture.
- Add remaining ingredients and toss to coat.
Nutrition Facts : Calories 97.9, Fat 4.1, SaturatedFat 0.6, Sodium 238.8, Carbohydrate 15.7, Fiber 2.4, Sugar 2.9, Protein 2.3
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