LOW FAT CONFETTI CORN SALAD
This is great as a side to any grilled meat. It keeps well in the fridge and serves a crowd. Kids love it too!
Provided by mollypie
Categories Corn
Time 15m
Yield 1/2 Cup, 10 serving(s)
Number Of Ingredients 13
Steps:
- Chop all veggies to the size of the corn kernels.
- Or as small as you desire.
- Put in bowl.
- Refrigerate.
- Mix dressing in separate bowl.
- Refrigerate.
- Before serving, drain veggie bowl of "veggie" water.
- Add dressing.
- Serve.
Nutrition Facts : Calories 136.9, Fat 7, SaturatedFat 1, Cholesterol 6.3, Sodium 149.2, Carbohydrate 18.2, Fiber 2.1, Sugar 6.1, Protein 2.7
CONFETTI CORN
Steps:
- Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs and serve hot.
CONFETTI CORN SALAD
A quick and tasty salad which makes a great addition to any cookout.
Provided by MECTE
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix corn, tomato, bell pepper, celery, red onion, and garlic in a bowl. Pour ranch dressing over the corn mixture; stir. Fold all but 1 tablespoon cilantro into the corn mixture. Sprinkle reserved cilantro over the salad to serve.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 10.2 g, Cholesterol 4.1 mg, Fat 8.3 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 158.2 mg, Sugar 2.9 g
SUMMERY CONFETTI SALAD
Provided by Katie Lee Joel
Categories Salad Tomato Appetizer Picnic Low Fat Vegetarian Low Cal Lunch Corn Lima Bean Summer Family Reunion Healthy Jalapeño Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.
CONFETTI CORN
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Nutrition Facts : Calories 157 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 494 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams, Sugar 6 grams
CONFETTI CORN SALAD
This is my rendition of another Corn Salad recipe. I made a error in the original recipe, but fixed it by using an additional ingredient. It was a hit!
Provided by Denise Miles
Categories Other Salads
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a large reseable container, Combined first 5 ingrediets.
- 2. In a seperate small bowl, wisk together all Dressing ingriedients. Pour Dressing over Corn Mixture. Serve at room temperure or chilled. Chilled ovenight is best,that way it can marinate! Leftovers need to be Refridgerated.
CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)
Another great one from Ina Garten. This is from her Back to Basics cookbook from 2008. Perfect when you have tons of corn when it is in season and want a colorful and flavorful dish to accompany any meal really. Perfect at bbqs, cookouts, everyday dinners and get togethers. Enjoy! ChefDLH
Provided by ChefDLH
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
- Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
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Ratings 5Category Appetizer, Side DishCuisine AmericanTotal Time 25 mins
- In a large nonstick skillet, cook the chopped bacon to desired crispness. Remove bacon and place on a paper-towel lined plate. Drain bacon grease, leaving about 1 tablespoon in the pan.
- Add the corn, onion, garlic, red pepper, zucchini to the pan and cook over medium heat. Season with salt, pepper, and paprika. Stir and cook until the vegetables are tender and the corn is heated through, about 6-8 minutes.
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- In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
- Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
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4.6/5 (20)Total Time 35 minsCategory Salad, Side DishCalories 230 per serving
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