Zestycornsalad Recipes

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate several hours or until chilled.

Steps:

• In a large bowl, combine the first seven ingredients. Combine salad dressing and cumin; pour over corn mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Steps:

• Combine corn kernels and water in a medium saucepan. Bring to boil. Reduce heat and simmer, uncovered, 15 min or until corn is tender. Drain well.
• Combine corn, red pepper, celery, green onions, parsley and basil in large bowl.
• In separate bowl, combine vinegar, sugar, oil, salt and pepper. Pour over corn mix.
• Toss well. Cover and chill at least 4 hours, stirring occasionally.
• Toss before serving. Six (1-cup) servings.

Steps:

• Heat a grill or grill pan over medium heat.
• In a small bowl, combine the canola oil, salt and pepper, to taste.
• When the grill is hot, brush the corn with the seasoned oil. Grill on all sides until the corn is charred and tender, about 12 minutes. (Reserve 2 ears for Round 2 Recipe Corn Salsa.)
• While the corn is grilling, in a bowl combine the butter, mayonnaise, onion powder, and lime zest.
• When the corn is cooked, generously brush on the flavored butter and serve with a wedge of lime.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
• Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
• Chill salad in refrigerator until ready to serve.

Steps:

• Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
• Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
• Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Steps:

• In a 12" nonstick skillet melt butter over medium heat. Cook bell peppers and jalapeno in butter 2-3 minutes, stirring occasionally until crisp tender.
• Stir in frozen corn, oregano and salt. Cover and cook 5-6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.

Steps:

• In a small saucepan, melt butter; add the mustard, horseradish, Worcestershire sauce and lemon-pepper. Place each ear of corn on a 13-in. x 12-in. piece of heavy-duty foil. Drizzle with butter mixture. Fold in edges of foil and seal, leaving space for expansion of steam. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until corn is tender. Carefully unwrap foil.