Curried Corn Zucchini And Bell Pepper Salad Recipes

ROASTED CORN ZUCCHINI SALAD

Steps:

• Heat a large grill pan or use a grill. Brush the corn with 1 tbsp olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
• Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Add onion and cook until translucent, about 3-4 minutes.
• Add zucchini, dried oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes.
• Take the pan off the heat and stir in the juice of one lime. Let sit for a minute.
• Working in a large bowl with an inverted ramekin, use a sharp knife to cut the kernels off the cobs in sections. Remove ramekin and transfer everything from the pan into the bowl. Toss to combine, add basil, and season with salt and pepper to taste.
• Serve warm or at room temperature garnished with a few basil leaves.

ZUCCHINI CORN SALAD

Steps:

• In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
• In a separate small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. I also love to add few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
• Pour the dressing over the salad and throughly toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, stir the salad and taste. Does it need more salt? More lime juice? Or maybe even more feta or cilantro.

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).

ZUCCHINI AND PEPPER SALAD

Steps:

• Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
• Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
• Stir together zucchini, peppers, and onion.
• In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
• Pour dressing over veggies and toss gently.
• Cover and chill a few hours or overnight.
• Stir before serving with a slotted spoon so that the excess dressing runs off.

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.

STIR-FRIED ZUCCHINI, CORN AND PEPPERS

Steps:

• Trim the ends from the zucchini. Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
• Heat one tablespoon of the oil in a large skillet or a wok. Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds. Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
• Fold in the basil and season to taste with salt and pepper. Transfer to a serving dish and serve hot. The dish can also be set aside to cool to room temperature before serving, but if so, the ingredients will benefit from the addition of another tablespoon of olive oil drizzled over them.

ZUCCHINI, BELL PEPPER, AND CURRY PASTE

Steps:

• Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.

RAW CORN AND ZUCCHINI SALAD

Steps:

• Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.