SUMMER CORN SALAD
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.
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
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
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
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
SUMMER CORN SALAD
This is a fabulous summer salad. Use corn cut off the cob if you can get it. You can make this with frozen corn, but it won't be as tasty.
Provided by dicentra
Categories Corn
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss all ingredients together until well mixed. Refrigerate at least ½ hour to let flavors blend. Serve cold with burgers or with blue corn tortilla chips.
Nutrition Facts : Calories 109.3, Fat 1.2, SaturatedFat 0.2, Sodium 17.5, Carbohydrate 25.3, Fiber 3.5, Sugar 5.1, Protein 3.5
SUMMER CORN SALAD
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.
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SUMMER JALAPEñO CORN SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
- If using frozen corn, saute the corn in a hot pan to allow the corn to caramelize slightly. Place the corn in a large mixing bowl and allow to cool to room temperature.
- Chop the tomatoes, basil, red onion and jalapeños then add to the bowl with the corn. Dress with lemon juice, olive oil, salt and pepper.
HEALTHY AND EASY SUMMER CORN SALAD - THE SEASONED MOM
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- Combine all dressing ingredients in a jar. Cover with lid and shake until completely combined. Set aside.
SUMMER SWEET CORN SALAD RECIPE - BUDGET BYTES
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- Zest and juice the lemon. You'll need 2 Tbsp juice and ½ tsp zest. Combine the lemon juice, lemon zest, olive oil, basil, Dijon, salt, pepper, and chopped parsley in a bowl or jar. Whisk the ingredients in a bowl, or close the jar and shake until combined. Set the vinaigrette aside.
- Bring a large pot of water to a boil for the pasta. Add a couple large pinches of salt to the pasta water, then add the pasta. Continue to boil until the pasta is tender (about 7 minutes), then drain in a colander. Rinse the pasta briefly with cool water, then allow it to drain well.
- While the pasta is cooking and draining, prepare the rest of the vegetables. Slice the corn kernels off the cobs, slice the grape tomatoes in half, dice the zucchini, finely dice the onion, and dice the avocado.
SUMMER CORN SALAD WITH BASIL VINAIGRETTE - DIABETIC FOODIE
From diabeticfoodie.com
- Stand each ear of corn on a cutting board and remove the cooked kernels. Add the corn to the bowl with the oil mixture.
- Add the tomatoes, onion, cucumber, and radishes to the bowl. Toss well and season with salt and pepper.
SUMMER CORN SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
- Combine the corn, bell pepper, onion, tomatoes, and cilantro in a mixing bowl. In a small bowl or measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk or stir to combine.
- Pour the dressing over the vegetables. Stir well to coat everything. Serve immediately or refrigerate until ready to serve. Enjoy!
SUMMER CORN SALAD - THE COUNTRY COOK
From thecountrycook.net
- While the vinaigrette is setting, peel the corn and remove all silk. Brush olive oil all over the cobs. Season them with salt and pepper.
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THE 11 BEST CORN SALADS | FOOD & WINE
From foodandwine.com
- Charred Corn Salad with Mint, Parsley and Cilantro. This fast-and-easy warm salad is sweet, spicy, tangy and ready in just 30 minutes.
- Warm Corn Chowder Salad with Bacon and Cider Vinegar. In this riff on corn chowder, corn is tossed with potatoes, bacon and cider vinegar.
- Chipotle-Corn Salad. This spicy fresh-corn salad, with grilled sweet Vidalia onions and tart lime juice, is a perfect picnic dish.
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- Tomato, Tomatillo, and Corn Salad with Avocado Dressing. Juicy, crunchy, and creamy, this salad combines the tartness of tomatillos with sweet corn, cool jicama, and meaty tomatoes, topping it all off with a thick, smoky avocado-chipotle dressing that happens to be vegan too.
- Fresh Corn and Tomato Salad. Simple yet stunning, this easy salad goes with anything grilled, and is perfect for picnics too. It’s perfect with heirloom tomatoes or sweet orange Sungolds, but to preserve their texture, don’t add the tomatoes until after this comes out of the refrigerator (same with the fresh basil).
- Maque Choux. A Cajun classic (that’s “mock shoe” to all you non-Louisianans). Featuring crispy okra and a boost from cream and bacon, it’s the perfect side for Cajun shrimp or jambalaya.
SUMMER CORN SALAD RECIPE {QUICK & EASY} - SAVORY SIMPLE
From savorysimple.net
- Bring a large pot of water to a rolling boil (do not salt the water). Set a medium or large bowl of ice water nearby. Cook the corn for 3 minutes, then use tongs to transfer the corn to the ice water to halt the cooking process. (Note: if you're using very fresh corn from the farmer's market, you may be able to skip this step use the corn raw! Slice off a few of the kernels and taste them).
- Once the corn has cooled, slice the kernels off the cob and place in a large bowl. Add the shallots, tomatoes, basil, and feta.
- In a smaller bowl, whisk together the vinegar, olive oil, salt and pepper. Drizzle 1/2 to 3/4 of the dressing into the salad, gently tossing the ingredients together. Add the remaining vinaigrette if desired. Taste and add additional salt and pepper if needed.
FRESH OR FROZEN SUMMER CORN SALAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
- Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
- Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
SUMMER CORN SALAD {THE PERFECT SUMMER SIDE DISH} - MEL'S ...
From melskitchencafe.com
- Bring a large pot of water to a boil. When boiling, add one tablespoon sugar and one tablespoon vinegar. Add the cobs of corn to the pot of water and bring to a rolling boil. Cover the pot, remove from the heat and let the corn sit for 10 minutes. Remove the corn from the pot. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. Serve cold or at room temperature.
SUMMER CORN SALAD - FAMILYSTYLE FOOD
From familystylefood.com
- Cut the kernels from the corn and put into a bowl. Add the zucchini, shallot, 2 tablespoons olive oil, 1 teaspoon salt and the chili pepper. Toss everything together and spread out on the baking sheet.
- Roast until the corn starts to turn golden in spots, 12 - 15 minutes. Add the sugar snap peas and the lime juice to the hot corn and toss.
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- Pour corn into a large bowl, cool slightly and add tomatoes, cucumber, and basil. Refrigerate until ready to serve.
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- Whisk together the dressing ingredients in a small measuring jug until smooth. Pour over the salad ingredients.
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