Summer Anytime Crisp Corn Salad Recipes

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SUMMER CORN SALAD

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 9



Summer Corn Salad image

Steps:

  • Remove kernels with paring knife and place in large bowl. Add tomato, onion, and green pepper. Toss to combine. Add lime juice and olive oil. Snip in cilantro and season with salt and pepper. Serve.

5 ears corn, boiled or grilled
1 tomato, seeded and diced
1 red onion, chopped
1 green bell bell pepper, diced
1 lime, juiced
3 tablespoons olive oil
Fresh cilantro, to taste
Salt
Pepper

FROZEN CORN SALAD

This is a fresh, crisp, and colorful frozen corn salad. The cilantro and jalapenos give this salad a nice bite. A quick and super easy salad to have on a hot summer day. Also a great addition to a summer BBQ, though I eat this salad year round. Recipe inspired by Rita Reifenstein's Corn Salad recipe.

Provided by Angela H

Time 50m

Yield 4

Number Of Ingredients 9



Frozen Corn Salad image

Steps:

  • Combine corn, cucumber, tomato, bell pepper, and red onion in a large salad bowl. Mix in cilantro and jalapeno.
  • Sprinkle lime juice over the salad. Add ranch dressing and stir. Cover and refrigerate until serving, at least 30 minutes.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 22.6 g, Cholesterol 4.1 mg, Fat 8.6 g, Fiber 3.4 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 151.9 mg, Sugar 5.7 g

2 cups frozen corn
1 cup chopped cucumber
¾ cup seeded and chopped Roma tomato
¾ cup chopped green bell pepper
¼ cup diced red onion
½ cup chopped fresh cilantro, or to taste
1 jalapeno pepper, seeded and diced, or more to taste
2 tablespoons lime juice
¼ cup ranch salad dressing

SUMMER CORN SALAD

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Provided by Eileen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7



Summer Corn Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  • In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

SUMMER CORN SALAD

Provided by Food Network

Categories     side-dish

Time 5m

Yield 8 servings

Number Of Ingredients 8



Summer Corn Salad image

Steps:

  • Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
  • In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.

4 ears corn
1 red onion, cut into small dice
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
Handful fresh cilantro, finely chopped
2 to 3 tablespoons extra-virgin olive oil
Juice of 1 lime
Kosher salt and freshly ground black pepper

SUMMER CORN SALAD

This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10



Summer Corn Salad image

Steps:

  • In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

FRESH CORN SUMMER SALAD

Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation - but there's nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.

Provided by Betty Fussell

Categories     easy, quick, salads and dressings, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12



Fresh Corn Summer Salad image

Steps:

  • In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter. Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled.
  • In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice. Puree until smooth, and season to taste with salt and pepper. Pour the dressing over the vegetables, and serve.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 506 milligrams, Sugar 6 grams

3 cups fresh corn kernels (from about 5 ears)
1/4 cup chopped scallions
2 small young zucchini (about 1/2 pound), diced
2 small ripe tomatoes (about 1/2 pound), seeded and diced
1 orange sweet bell pepper, seeded and diced
1/4 pound green beans, parboiled 2 minutes and cut into 1/2-inch lengths
1/2 cup packed basil leaves
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 cup extra virgin olive oil
2 tablespoons lime juice
Salt and freshly ground black pepper

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