Curried Corn Salad Recipes

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CURRIED CORN SALAD

Steps:

• Saute onion in oil until tender.
• Add peppers and saute briefly, just until warmed through. Add curry powder, oregano, and turmeric.
• While the peppers are sauteing, heat the corn until hot (microwave or sauce pan on stove top), and drain any liquid.
• In a large bowl, mix the pepper mixture, drained corn, black olives, miracle whip, and salt.
• Serve warm.

CURRIED BEAN SALAD

Steps:

• In bowl, combine beans, corn, celery and onions.
• In jar with tight-fitting lid, combine dressing ingredients and shake well.
• Drizzle dressing over bean mixture and toss gently until coated.
• Cover and refrigerate overnight.

CURRIED CORN

Steps:

• Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

QUICK CORN SALAD

Steps:

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

CURRIED THREE-BEAN SALAD

Steps:

• In a bowl, combine the beans, corn, celery and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well., Drizzle over bean mixture and toss gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

CURRIED CORN, ZUCCHINI AND BELL PEPPER SALAD

Steps:

• Combine oil, curry powder and garlic in small skillet.
• Stir over medium-low heat until fragrant, about 5 minutes.
• Cool completely; discard garlic.
• Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
• Stir in curry mixture (can be prepared 1 day ahead).
• Grill or bbq peppers until charred and blackened on all sides.
• Put into a plastic bag, close, and steam for 10 minutes.
• Peel and seed.
• Cut into ¼ inch wide strips.
• Brush zucchini with 2 tblsps olive oil.
• Grill or bbq until brown and tender, about 4 minutes per side.
• Cool slightly.
• Cut into ½ inch pieces.
• Boil corn until tender, drain well.
• Place corn, peppers, zucchini and onion in large bowl.
• Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).