Nancys Corn Salad Recipes
GRILLED SHRIMP AND CORN SALAD WITH HERB LIME DRESSING
Steps:
- Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
- Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
- Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.
NANCY'S CORN SALAD
Make and share this Nancy's Corn Salad recipe from Food.com.
Provided by bunkie68
Categories Corn
Time 8h15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all together, refrigerate until right before you serve.
- Crunch up a bag of chili cheese Fritos and pour into mixture and mix inches.
- NOTE: I have no idea how much mayonnaise was used - enough to get it to sort of bind together, I guess. I just add it a heaping tablespoon at a time until I'm happy with it.
Nutrition Facts : Calories 180.8, Fat 6.8, SaturatedFat 3.7, Cholesterol 14.5, Sodium 620.1, Carbohydrate 26.2, Fiber 2.8, Sugar 3.6, Protein 7.9
NANCY'S CORN SALAD
This is my baby sister's recipe. I omit the bell pepper but have added chopped pimento. Easy & very refreshing.
Provided by DoQu Russell
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix well.
- Chill.
- Serve.
Nutrition Facts : Calories 8.3, Fat 0.1, Sodium 2.5, Carbohydrate 1.8, Fiber 0.6, Sugar 1, Protein 0.4
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- Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)
- In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. Try adding a 1/4 teaspoon of sugar if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.
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