Corn And Green Pepper Salad Recipes

SAUTEED CORN AND GREEN PEPPERS

Sauteed Corn and Green Peppers image

Provided by Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
2 cups frozen corn kernels (or fresh if in season), thawed in the refrigerator
1 green bell pepper, halved, stem, seeds, and ribs removed, and cut into 1/4-inch dice
Pinch red pepper flakes
Salt and freshly ground black pepper

Steps:

In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

SUMMER ANYTIME CRISP CORN SALAD

Summer Anytime Crisp Corn Salad image

This quick and easy salad is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil, and goes together in a snap. I've left out the tomato and it's still great. In winter, I make this with hamburgers to remind us summer is not far away. I use super-sweet, sweet yellow and white, or Summer Crisp corn. If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy. Tasty ! Easily doubled -- this batch makes just enough for my husband and I.

Provided by MOOSETRAX75

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 tablespoon olive oil
1 tablespoon water
1 pinch salt and ground black pepper
1 (15.25 ounce) can sweet corn, drained
½ cup chopped green bell pepper
½ cup chopped red bell pepper
⅓ cup chopped sweet onion
1 small tomato, chopped

Steps:

Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 30.5 g, Fat 4.5 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 321.8 mg, Sugar 11.9 g

CORN AND GREEN PEPPER SALAD

Corn And Green Pepper Salad image

Provided by Marian Burros

Categories easy, quick, side dish

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 to 10 ears of corn (enough for about 6 cups fresh corn kernels)
2 cups finely chopped green peppers
3/4 cup minced red onion
2 tablespoons chopped hot green chilies, optional
1/2 cup malt or white vinegar
4 teaspoons sugar
2 teaspoons ground cumin
Freshly ground black pepper to taste

Steps:

Shuck corn and cook in boiling water 1 minute. Cool corn by running under cold water. Scrape kernels off ears.
Mix kernels with remaining ingredients and serve.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 9 grams

SOUTHWESTERN ROASTED CORN SALAD

Southwestern Roasted Corn Salad image

Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.

Provided by Kim Fusich

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

Steps:

Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
Preheat grill for high heat. Remove silks from corn, but leave the husks.
Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g

COLD CORN SALAD

Cold Corn Salad image

Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!

Provided by LORI HAUSSY

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen whole-kernel corn, thawed
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ red onion, chopped
¼ cup chopped cucumber
1 small tomato, chopped
½ cup mayonnaise, or to taste

Steps:

In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g

CORN AND BELL PEPPER SALAD

Corn and Bell Pepper Salad image

Categories Salad Leafy Green Vegetable Low Cal Corn Bell Pepper Summer Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

Ingredients

1 10-ounce package frozen whole kernel corn, cooked according to package directions, drained
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 green onions, chopped
2 tablespoons (generous) chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
Salt and fresh ground pepper
Red lettuce leaves
Fresh cilantro sprigs

Steps:

Mix first 8 ingredients in medium bowl. Season with salt and pepper. Place red lettuce leaves on plates. Spoon salad onto lettuce. Top with fresh cilantro sprigs and serve.

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