Best Ever Fresh Sweetcorn Salad Recipes

FRESH SWEET CORN SALAD

Fresh Sweet Corn Salad image

We love fresh summer corn when it's in season, but frozen corn makes a great year-round substitute in this quick and easy side dish.

Provided by EatingWell Test Kitchen

Categories Low-Calorie Spring Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

4 medium ears fresh corn, husked, or 10 oz. frozen whole-kernel corn, thawed
1 teaspoon olive oil
1 cup thin strips orange bell pepper
1 cup thinly sliced red onion
½ teaspoon kosher salt
¼ teaspoon ground pepper
2 tablespoons thinly sliced fresh basil for garnish

Steps:

Cut corn kernels from cobs to get 2 cups.
Heat oil in a 10-inch skillet over medium heat. Add the corn, bell pepper, and onion. Cook, stirring, until the bell pepper and onion are tender-crisp, about 5 minutes. Season with salt and pepper.
Serve the salad warm or chilled. (Before chilling, drain the vegetables.) Sprinkle with basil before serving, if desired.

Nutrition Facts : Calories 104 calories, Carbohydrate 21 g, Fiber 3 g, Protein 3 g, Sodium 155 mg, Sugar 8 g

GARDEN-FRESH CORN SALAD

Garden-Fresh Corn Salad image

This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It's the perfect summertime salad. Recipe yields 4 to 6 salads.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 13

Ingredients

3 cups raw corn kernels (from about 4 cobs)
1 medium tomato, chopped (about 1/2 cup)
3/4 cup chopped green onion
1 cup quartered and thinly sliced cucumber (preferably English cucumber)
1/2 cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
1/2 cup chopped radishes
1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar or white wine vinegar, to taste
2 medium cloves garlic, pressed or minced
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup crumbled feta cheese or 1 ripe avocado, diced

Steps:

In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

Nutrition Facts : ServingSize 1 of 4 salads, made with feta instead of avocado, Calories 267 calories, Sugar 9.3 g, Sodium 417.8 mg, Fat 18.3 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 3.3 g, Protein 6.3 g, Cholesterol 11.1 mg

FRESH CORN SALAD

Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

SWEET-CORN SALAD

Sweet-Corn Salad image

Here's a recipe for sweet-corn salad designed to preserve the dignity of the solitary diner. The salad itself requires minimal cooking, which means the small amount of time you spend on it can all be attentive and quite personal. It amounts to simple cutting of kernels from the last of the season's corn cobs, and warming them in good olive oil with garlic, some scallions and a bit of chopped fresh vegetables, then finishing it all with chopped herbs. If corn season has ended, tender butter beans from a can, drained and rinsed, make a perfect substitute. Served with a wedge of good cheese and a thick cut of bread, the salad becomes part of a simple but complete meal, to be eaten in your own good company.

Provided by Tamar Adler

Categories dinner, for one, main course

Number Of Ingredients 10

Ingredients

3 ears fresh sweet corn, shucked
Olive oil
1-2 cloves garlic, thinly sliced
1/2 bulbed spring onion or 3 scallions, thinly sliced
Kosher salt
1 small handful cherry tomatoes, halved; or half a cucumber, quartered vertically, then chopped thinly across, or both
Sprinkle of water
A few drops red- or white-wine vinegar
1 small handful fresh basil leaves, torn
1 very small handful fresh marjoram leaves, chopped

Steps:

Scrape the kernels from each cob by holding it vertically in a large bowl, fat end up, and cutting kernels off, into the bowl, with a sharp knife. Freeze the empty cobs for soup stock.
Heat a large, flat sauté pan. When it's warm, add a good amount of olive oil. Turn the heat down to medium-high, and add the garlic and onion.
Sprinkle them lightly with kosher salt. Stir periodically for a few minutes, until the onions and garlic have begun to become translucent, then add the tomatoes or cucumbers (or combination). Let sizzle for two minutes, then add the corn and a sprinkle of water.
Raise the heat, stir once or twice, taste for salt and adjust, then add a few drops of vinegar. Mix through. Turn off heat, add herbs, stir.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 208 milligrams, Sugar 6 grams, TransFat 0 grams

QUICK CORN SALAD

Quick Corn Salad image

This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

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