Fresh From The Cob Corn Salad Recipes

FRESH CORN SALAD

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.

FRESH CORN SALAD

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.

FRESH FROM THE COB CORN SALAD

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.

FRESH CORN SALAD

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

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.

FRESH-FROM-THE-COB CORN SALAD

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.