FRESH CORN SALAD WITH SCALLIONS AND BASIL
Summery and make-ahead, this fresh corn salad is tailor made for a cookout.
Categories Salads
Time 25m
Yield 4 to 6
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)
- In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. Try adding a ¼ teaspoon of sugar if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.
- Note: When boiling corn on the cob, be sure to add enough salt that the water tastes like the sea. Try adding a few tablespoons of sugar to the water as well -- it will enhance the corn's sweetness.
Nutrition Facts : Calories 267, Fat 14 g, Carbohydrate 38 g, Protein 5 g, SaturatedFat 1 g, Sugar 6 g, Fiber 5 g, Sodium 245 mg, Cholesterol 0 mg
FRESH CORN AND BASIL SALAD
This simple side dish takes the best flavors of summer and mixes them into one beautiful, flavorful Fresh Corn and Basil Salad that is perfect for picnics and potlucks. Lightly adapted from Ina Garten.
Provided by Cassie Johnston
Categories Side Dishes
Time 1h15m
Number Of Ingredients 8
Steps:
- Blanch corn in a large pot of salted water for about two minutes, or until the kernels turn bright in color. Drain from cooking water and place in ice bath to stop cooking.
- When corn is cool enough to handle, cut off the kernels with a sharp knife.
- In a medium-sized bowl, mix together the corn, onion, and basil. Set aside.
- In a small bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Pour over the corn mixture and toss to coat. Refrigerate for at least an hour before serving.
Nutrition Facts : Calories 146 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 serving, Sodium 399 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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.
FRESH BASIL CORN SALAD
I am something of a basil addict, and this salad is the reason. Even if you're tempted, don't use canned or frozen corn - it's just not the same! From Barefoot Contessa.
Provided by Kishka
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large bowl with ice water.
- Set aside.
- Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
- Drain corn and prevent further cooking by plunging into the bowl of ice water.
- When corn has cooled, cut the kernels off the cob.
- Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
- Add the fresh basil just before serving.
- Serve cold or at room temperature.
Nutrition Facts : Calories 242.4, Fat 12.4, SaturatedFat 1.7, Sodium 221.2, Carbohydrate 33, Fiber 4, Sugar 7.5, Protein 5.4
FRESH BASIL, CORN AND TOMATO SALAD
Fresh is the key. Don't be tempted to use frozen corn in this salad, or dried basil - it's not the same.
Provided by Kathy W
Categories Other Salads
Number Of Ingredients 11
Steps:
- 1. Microwave corn, 2 ears at a time in the husks, for 3 1/2 minutes. Shuck and allow to cool.
- 2. Cut kernels off the cob and place in a large bowl.
- 3. Add onion, tomato, cucumber and basil and gently toss.
- 4. For the dressing: mix together oil, vinegar, sugar, salt and pepper.
- 5. Add to corn mixture and toss gently. Adjust salt and pepper. Allow the salad to stand for 30 minutes or so before serving. Or, refrigerate for several hours. Serve cold or a room temp.
BASIL-CORN SALAD
It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.
Provided by By Angie McGowan
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
- Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
- Cover and refrigerate salad until ready to serve.
Nutrition Facts : Calories 86.8, Carbohydrate 9.1 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 153.2 mg, Sugar 3.6 g
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