Supereasyfreshcornsalad Recipes
SUPER EASY FRESH CORN SALAD
This is a wonderfully simple corn salad. Great for picnics or cookouts (we had this for Memorial Day this year!) It's a great way to show off all the wonderful fresh corn and basil from the Farmer's Market in the summertime!
Provided by Kozmic Blues
Categories Corn
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
- Drain and place into a bowl of ice water to stop the cooking.
- When corn is cooled, cut kernels off of the cob.
- Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
- Toss in fresh basil ribbons right before serving.
- I usually taste to see if more salt and pepper is needed.
- Can be served cold or at room temperature.
SPICY FRESH CORN SALAD
I was gifted some Cajun-flavored mayonnaise and wasn't sure what to do with it until I spotted fresh corn at the grocery store. I thought the sweetness of the corn would contrast nicely with the spicy mayonnaise, and I was right! Serve with grilled or fried shrimp, or with any summery chicken dish.
Provided by LauraF
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
- Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
- Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 56.1 g, Cholesterol 10 mg, Fat 39.6 g, Fiber 12.8 g, Protein 8.9 g, SaturatedFat 5.8 g, Sodium 477.2 mg, Sugar 11.2 g
SUPER SALAD (ADAPTED FROM WHOLE FOODS SUPERFOOD SALAD)
You will feel SUPER after eating this healthy salad!! Packed with high fiber veggies and nuts it is very satisfying.
Provided by tamitamtams
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine and toss.
- **All the measurements are estimates. I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.
REFRESHING CORN SALAD
This is such a fresh tasting salad with ribbons of basil leaves throughout. Add dressing in to your liking.
Provided by Jennifer Murray
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 8h27m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
- Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.
Nutrition Facts : Calories 277 calories, Carbohydrate 31.9 g, Cholesterol 16 mg, Fat 15.9 g, Fiber 4.2 g, Protein 6.1 g, SaturatedFat 4.7 g, Sodium 539.9 mg, Sugar 13.7 g
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