QUICK CORN SALAD
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
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
FRESH CORN SALAD
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
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
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
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
CORN SALAD
A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead corn salad that's ideal for summer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Remove corn kernels from cobs and place in a large bowl.
- With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
- Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.
CORN SALAD DELIGHT
I saw this made on a TV show and loved it! Can't take credit for the recipe but I swear it's fantastic!
Provided by Aimchick
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large serving bowl, remove corn kernels. Add the scallions, tomatoes, avocados and cilantro.
- To make the dressing, in a small bowl, whisk together Lime juice garlic and olive oil. Combine the dressing with the salad and gently mix. Garnish with chopped cilantro.
Nutrition Facts : Calories 197.7, Fat 12.8, SaturatedFat 1.8, Sodium 18.2, Carbohydrate 21.7, Fiber 5.1, Sugar 3.9, Protein 3.9
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CREAMY CORN SALAD - EASY CORN SALAD WITH CREAMY DRESSING
From willcookforsmiles.com
5/5 (2)Total Time 25 minsCategory Side DishCalories 242 per serving
- Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.
- To cut corn kernels off the cob, stand corn up in a large mixing bowl cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Turn the ear of corn and repeat slicing the kernels off all the way around.
- Finely chop bell pepper and onion and try to keep the size small and uniform. Mince the parsley.
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