Ccc Colorful Confetti Corn Salad Recipes

CONFETTI CORN

Confetti Corn image

Provided by Ina Garten

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Steps:

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams

CONFETTI CORN SALAD

Confetti Corn Salad image

A quick and tasty salad which makes a great addition to any cookout.

Provided by MECTE

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups sweet kernel corn
¾ cup diced tomato
½ cup diced orange bell pepper
½ cup chopped celery
¼ cup diced red onion
1 clove garlic, minced
½ cup prepared ranch salad dressing
½ cup chopped fresh cilantro, divided

Steps:

Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 10.2 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 158.2 mg, Sugar 2.9 g

COLORFUL CORN SALAD

Colorful Corn Salad image

This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing Southwestern flavor that brings people back for seconds. It's nice to have a different kind of salad to share. -Helen Koedel, Hamilton, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 16-18 servings.

Number Of Ingredients 15

Ingredients

2 packages (10 ounces each) frozen corn, thawed
2 cups diced green pepper
2 cups diced sweet red pepper
2 cups diced celery
1 cup minced fresh parsley
1 cup chopped green onions
1/2 cup shredded Parmesan cheese
2 teaspoons ground cumin
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
2 garlic cloves, minced
6 tablespoons lime juice

Steps:

In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)

Confetti Corn Salad (Ina Garten Back to Basics) image

Another great one from Ina Garten. This is from her Back to Basics cookbook from 2008. Perfect when you have tons of corn when it is in season and want a colorful and flavorful dish to accompany any meal really. Perfect at bbqs, cookouts, everyday dinners and get togethers. Enjoy! ChefDLH

Provided by ChefDLH

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
4 cups corn (Fresh kernels cut from 5 ears yellow or white corn)
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons minced fresh chives (or all 3) or 2 tablespoons minced fresh parsley leaves (or all 3)

Steps:

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

SUMMERY CONFETTI SALAD

Summery Confetti Salad image

Provided by Katie Lee Joel

Categories Salad Tomato Appetizer Picnic Low Fat Vegetarian Low Cal Lunch Corn Lima Bean Summer Family Reunion Healthy Jalapeño Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

4 cups (6 ears) fresh corn
1 package (16 ounces) frozen lima beans, thawed
2 cups green beans, blanched and cut into 1-inch pieces*
1 cup grape tomatoes, halved lengthwise
1/2 cup minced red onion
1 avocado, cut into chunks
1 jalapeño, seeded and minced
10 basil leaves, chiffonaded**
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.

CORNBREAD CONFETTI SALAD

Cornbread Confetti Salad image

This colorful and tasty salad is always well received at picnics and potlucks. Cornbread salads have long been popular in the South but may be new to people in other regions. No matter where you live, I think you'll like this one! -Jennifer Horst, Goose Creek, South Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 22 servings.

Number Of Ingredients 14

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (15-1/2 ounces each) whole kernel corn, drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
DRESSING:
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

Steps:

Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.

Nutrition Facts : Calories 285 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 582mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.

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