Fresh From The Cob Corn Salad Recipes

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FRESH CORN SALAD



Fresh Corn Salad image

This Fresh Corn Salad is made with whole kernels, cut right off the cobs, juicy and plump tomatoes and crisp, refreshing cucumber. Simple vinaigrette ties the ingredients together into a delicious summer salad! Serve it with grilled chicken or pork.

Provided by Anna

Categories     Salad

Time 15m

Number Of Ingredients 11

2 cups fresh corn off the cob
3 Roma tomatoes
1/2 English cucumber
1/4 cup chopped red onion
dressing:
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning
2 tablespoons chopped fresh parsley

Steps:

  • Cutting the corn off the cobs: place the cleaned cob in a bowl, standing upright on it's top and sliding the knife down, cut off the kernels.
  • Chop cucumber, tomatoes and onion and place in a big bowl with corn.
  • Mix vinegar, oil and seasoning in a small jar. Shake to mix.
  • Pour over veggies and toss together.
  • Serve right away or refrigerate until ready to serve.

Nutrition Facts : Calories 145 kcal, Carbohydrate 18 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

FRESH CORN SALAD



Fresh Corn Salad image

People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides-and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 13

8 ears fresh corn, husked and cleaned
1/2 cup canola oil
1/4 cup cider vinegar
1-1/2 teaspoons lemon juice
1/4 cup minced fresh parsley
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
2 large tomatoes, seeded and coarsely chopped
1/2 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper

Steps:

  • In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.

Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

FRESH FROM THE COB CORN SALAD



Fresh from the Cob Corn Salad image

I saw this in a Kraft recipe pamphlet the other day when I was looking for something quick and summery. Turned out really well and the colors are beautiful! I admit, I didn't use corn on the cob, but it still turned out great.

Provided by Soup Fly

Categories     Corn

Time 20m

Yield 10 serving(s)

Number Of Ingredients 6

1/2 cup kraft zesty Italian dressing
2 tablespoons Dijon mustard
4 ears corn, cooked and cooled slightly
1/2 lb green beans, cut into 1 inch lengths and cooked
1 cup grape tomatoes, halved
1/2 cup chopped basil

Steps:

  • Mix dressing and mustard until well blended.
  • Cut kernels from ears of corn and add to dressing mixture.
  • Add remaining ingredients and toss to coat.

Nutrition Facts : Calories 97.9, Fat 4.1, SaturatedFat 0.6, Sodium 238.8, Carbohydrate 15.7, Fiber 2.4, Sugar 2.9, Protein 2.3

FRESH CORN SALAD



Fresh Corn Salad image

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

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

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 CORN SALAD



Fresh Corn Salad image

This salad is wonderful made with fresh corn on the cob. You can add crumbled feta cheese, grilled shrimp, or chicken to make it an entrée.

Provided by Abby Girl

Categories     Corn

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoning salt
3 cups fresh corn kernels (about 5 ears)
1 cup red bell pepper, finely chopped
1 cup green onion, finely chopped
1 garlic, minced

Steps:

  • Combine first 3 ingredients in a large bowl, stirring with a whisk.
  • Add corn and remaining ingredients, stirring to combine.
  • Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 99.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.5, Sodium 34.6, Carbohydrate 17.2, Fiber 2.4, Sugar 3.1, Protein 3.5

FRESH-FROM-THE-COB CORN SALAD



Fresh-from-the-Cob Corn Salad image

Make this corn salad divine with green beans, tomatoes and basil. This Fresh-from-the-Cob Corn Salad is a great summer side dish for picnics and BBQs!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 6

1/2 cup KRAFT Lite House Italian Dressing
2 Tbsp. GREY POUPON Dijon Mustard
4 ears corn on the cob, cooked, cooled slightly
1/2 lb. green beans, trimmed, cut into 1-inch lengths and cooked
1 cup grape tomatoes, halved
1/2 cup chopped fresh basil

Steps:

  • Mix dressing and mustard in large bowl until blended.
  • Cut kernels from ears of corn. Add to dressing mixture; mix lightly.
  • Add remaining ingredients; toss to coat.

Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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