Cornblueberrysalad 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.
BLUEBERRY WALNUT SALAD
An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!
Provided by MARASADIE
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 17.6 g, Cholesterol 9.3 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 420.1 mg, Sugar 13.4 g
SUMMER CORN & BLUEBERRY SALAD
I found this in a magazine and thought it sounded so unusual and an unexpected combination so gave it a try for an upcoming get together -- everyone LOVED it at the party and I've made it again since and served to a big crowd who oohed and ahhed and asked for the recipe! Enjoy. 25 min prep; chill overnight optional
Provided by LylR9860
Categories Berries
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
- When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
- For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover, shake well to combine. Add to salad and toss.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 154.8, Fat 5.8, SaturatedFat 0.8, Sodium 209.8, Carbohydrate 26.7, Fiber 3.5, Sugar 9.5, Protein 3.6
CORN & BLUEBERRY SALAD
This colorful make-ahead salad is from the June 2010 issue of Better Homes and Gardens. It's an unusual combination flavors, colors and shapes that makes this a pretty and tasty salad.
Provided by Wish I Could Cook
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
- In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
- For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 154.8, Fat 5.8, SaturatedFat 0.8, Sodium 16, Carbohydrate 26.7, Fiber 3.5, Sugar 9.5, Protein 3.6
BLUEBERRY CORNBREAD
My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD
I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl., In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 210mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
More about "cornblueberrysalad recipes"
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Add some flare to any meal with our Blueberry and Corn Salad recipe. Made with blueberries, fresh corn on the cob, cilantro, green onions, …
From northbayproduce.com
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From northbayproduce.com
Servings 8Total Time 25 minsCategory Blueberries, Appetizers, Sides
- Cook corn by placing ears in cold water until covered. Bring to boil and boil for 5 minutes. Cover and let sit for 10 minutes. Cool corn and cut off cob.
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From twopeasandtheirpod.com
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- In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.
- In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.
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From faxo.com
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When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar …
From bhg.com
5/5 (191)Calories 152 per servingTotal Time 24 hrs 30 mins
From bhg.com
5/5 (191)Calories 152 per servingTotal Time 24 hrs 30 mins
- In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
- In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.
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From jamiegeller.com
From jamiegeller.com
CORN AND BLUEBERRY SALAD - KOKO'S CORNER
When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).
From kokoscornerblog.com
From kokoscornerblog.com
BLUEBERRY CORN SALAD WITH HONEY-LIME DRESSING - FARM FLAVOR
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From farmflavor.com
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CORN & BLUEBERRY SALAD WITH FETA - MYKITCHENWAND.COM
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FRESH CORN AND BLUEBERRY QUINOA SALAD - IOWA GIRL EATS
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From iowagirleats.com
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CORN AND BLUEBERRY SALAD | FOODTALK - FOODTALKDAILY.COM
Add frozen corn and cook, covered, for 2 to 3 minutes, or until tender. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar, add lime juice, olive oil, honey, cumin, and salt. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).
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From spicysouthernkitchen.com
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CORN BLUEBERRY AVOCADO SALAD - CASSIE BUSTAMANTE
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From cassiebustamante.com
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Instructions. In a small saucepan, bring the water to a boil, add the quinoa, cover and simmer until tender and the water has been absorbed, about 12 minutes.
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Instructions. In a large serving bowl combine the corn, blueberries, green onion, jalapeño, feta and basil. In a small bowl whisk together the lime juice, honey, olive oil, chili powder, salt and pepper. Pour the dressing over the salad and stir together until combined. Taste for seasoning then serve or cover and refrigerate until ready to ...
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From thehungarybuddha.com
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From ahealthylifeforme.com
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KALE CORN & BLUEBERRY SALAD - THE WHOLE BEET KITCHEN
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ANCIENT GRAINS SALAD WITH BLUEBERRIES AND FRESH CORN
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GRILLED CORN AND BLUEBERRY SALAD - BUTTER & BAGGAGE
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BLUEBERRY CORN SALAD - WOLFF'S APPLE HOUSE - EDAMAM.COM
Cut the corn kernels away from the cob. In a small jar, add the olive oil, lime juice, garlic, salt and pepper. Shake until combined into a dressing. Place the quinoa, corn, blueberries, red onions, baby greens, basil, chives and walnuts. Toss salad ingredients with the dressing. Serve chilled or at room temperature.
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BLUEBERRY CORN SALAD - CAROLINE SCHOOFS - MY TUPPERWARE STORY
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BLUEBERRY, CORN AND AVOCADO CHOPPED SALAD - GIMME SOME OVEN
Make the dressing. In a small bowl, whisk all of the dressing ingredients together until combined. Toss the salad. In a large mixing bowl, add all of the salad ingredients. Drizzle evenly with the dressing, then toss until evenly combined. Serve. Serve immediately, garnished with extra crumbled feta and a crack of black pepper if desired.
From gimmesomeoven.com
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BLUEBERRY CORN CHICKEN SALAD - EATING BIRD FOOD
Prepare dressing: Whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper in a small bowl. Set aside. Prep onions: Heat 1 teaspoon oil over medium heat in a medium sauté pan. Add diced onions and cook until translucent and starting to …
From eatingbirdfood.com
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CORN AND BLUEBERRY SALAD RECIPE | SIDECHEF
It's a great lunch or side dish staple, and also great party food! This Corn and Blueberry Salad is fresh, colorful, and delicious. It's a great lunch or side dish staple, and also great party food! Use code TRIPLE10 to save $10 on your first three grocery orders. Recipes . Popular . …
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FIESTA AZTECA – MEXICAN RESTAURANT
A modern Mexican Restaurant committed to serving delicious and authentic Mexican food with fresh exotic ingredients and thrilling flavor combinations. Our menu is designed to be shared with family and friends in a relaxed friendly atmosphere. We draw our inspiration from a rich tapestry of cultural history from the Mayans and Aztecs to serve up a fiesta our customers they will never …
From fiesta-azteca.com
From fiesta-azteca.com
CORN AND BLUEBERRY SALAD | MIDWEST LIVING
When cool enough to handle, cut corn from cobs. Advertisement. Step 2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).
From midwestliving.com
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Instructions Checklist. Step 1. Combine fresh or frozen corn kernels, onion, vinegar, honey, serrano pepper, salt, and cardamom in a medium saucepan. Bring mixture to boiling; reduce heat. Cook, uncovered, over medium-low heat for 4 minutes or until corn is just tender. Remove from heat; cool slightly.
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THIS MONTH'S RECIPES | ANNA OLSON
method. Remove corn kernels from ears. In a medium sauté pan over medium heat, add oil and then add corn. Sauté until corn is tender and bright, about 3 minutes and remove to cool. In a large bowl toss remaining ingredients and season to taste. Salad can be prepared up to a day ahead and chilled until ready to serve.
From annaolson.ca
From annaolson.ca
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