GRILLED CORN, MINT, AND SCALLION SALAD
Mint leaves add color and flavor to this simple summer salad of corn and scallions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Preheat grill to high. Rub corn and scallions with oil; season with salt and pepper. Grill corn, turning, until charred and lightly cooked, about 6 minutes. Let cool, then cut kernels off cobs (5 cups). Grill scallions until charred, about 2 minutes. Cut into 1-inch pieces. Toss corn, scallions, and mint together. Season with salt and pepper.
Nutrition Facts : Calories 87 g, Fat 1 g, Protein 3 g, Sodium 63 g
MINT CORN SALAD
This refreshing light tasting corn salad is perfect for summer and easy to make.
Provided by VanillaKiss413
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Stir together the sugar, vinegar, and oil in a large bowl until the sugar has dissolved. Stir in the corn, cucumber, mint, and sun-dried tomatoes. Cover, and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 15.2 g, Fat 3.9 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 37.6 mg, Sugar 4.5 g
CORN SALAD WITH HAZELNUTS, PECORINO, AND MINT RECIPE
Because would it really be a barbecue without grilled corn?
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
- Meanwhile, prepare a grill for medium heat. Cut kernels from 1 corn cob into a large bowl. Add garlic, orange juice, vinegar, and lemon zest and toss to combine; season with salt. Set aside.
- Brush remaining 3 ears of corn with oil and grill, turning occasionally, until very tender and charred and blackened in spots, 10-12 minutes. (Alternatively, remove kernels from cobs and cook in a dry large skillet over medium-high heat, turning occasionally, until charred in spots, about 4 minutes.) Let cool.
- Cut kernels from cobs and add to reserved salad; add hazelnuts, Pecorino, mint, tarragon, and Aleppo-style pepper and toss to combine. Season with salt.
CORN SALAD WITH TOMATOES, FETA AND MINT
Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
- Season to taste with salt and pepper. Serve.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams
CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING
Steps:
- Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
- Preheat the grill to medium-high.
- Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.
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