Quick Corn Salad Recipes

QUICK COLORFUL CORN SALAD

Quick Colorful Corn Salad image

Filled with corn and red and green peppers, this colorful dish makes a large serving. It's great for summer picnics and gatherings.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8-9 servings.

Number Of Ingredients 15

Ingredients

1 package (10 ounces) frozen corn, thawed
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped celery
1/2 cup chopped green onions
1/2 cup minced fresh parsley
1/4 cup shredded Parmesan cheese
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Dash cayenne pepper
4-1/2 teaspoons olive oil
1 garlic clove, minced
3 tablespoons lime juice

Steps:

In a large bowl, combine the vegetables, parsley, Parmesan cheese, cumin, salt, pepper, hot pepper sauce and cayenne. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

QUICK CORN SALAD FOR 2

Quick Corn Salad for 2 image

I CREATED this recipe because my family is so fond of corn. I tried to add a little zip to it with the marinade and I think I succeeded. I double or triple the recipe for potlucks or when we have dinner guests. In either case, someone's always sure to ask for the recipe. -Mildred Sherrer Bay City, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
2 tablespoons lemon juice
3/4 teaspoon ground mustard
1/4 teaspoon sugar
1 cup frozen corn, thawed
2 green onions, thinly sliced
1 tablespoon chopped green pepper
Salt and pepper to taste
Leaf lettuce, optional

Steps:

In a small bowl, combine mayonnaise, lemon juice, mustard and sugar; mix well. Stir in corn, onions, green pepper, salt and pepper. Cover and refrigerate for 4 hours or overnight. Serve on lettuce if desired.

Nutrition Facts :

QUICK CORN SALAD

Quick Corn Salad image

This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

EASY CORN SALAD - GREAT SIDE FOR BBQS

Easy Corn Salad - Great Side for BBQs image

This recipe combines canned items with fresh items, so it's really quick to prepare and tastes very fresh. Perfect for summer! The amounts indicated below are what I use when I make a big batch for barbeques, so I suggest cutting down for a family-size portion. Refrigerate for extra cool freshness! Keeps well in refrigerator.

Provided by experimentalcook

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 20m

Yield 24

Number Of Ingredients 10

Ingredients

2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can Mexican-style corn, drained
2 (7 ounce) cans Mexican-style corn, drained
1 (15.25 ounce) can yellow and white corn, drained
2 (11 ounce) cans white corn with chipotle peppers
1 large seedless cucumber, peeled and diced
1 cup diced red bell peppers
1 cup chopped fresh cilantro leaves
¼ cup diced red onion, or more to taste
1 ½ limes, juiced

Steps:

Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15.5 g, Fat 0.6 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 322.8 mg, Sugar 0.9 g

SUNNY'S QUICK CORN AND PICO SALAD

Sunny's Quick Corn and Pico Salad image

Provided by Sunny Anderson

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

4 ears fresh corn, husks removed
1 tablespoon hot sauce (I like Cholula here)
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
One 15.5-ounce can black beans, rinsed clean in a colander and shaken to dry
1 cup prepared pico de gallo (be sure to buy the "dry" kind--no juice or sauce, just chopped veggies)
Kosher salt

Steps:

Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat.
Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature.

QUICK CORN AND BLACK BEAN SALAD

Quick Corn and Black Bean Salad image

I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon minced fresh cilantro
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

QUICK CORN SALAD

Quick Corn Salad image

Make and share this Quick Corn Salad recipe from Food.com.

Provided by Chabear01

Categories Corn

Time 15m

Yield 1/2 c, 8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups frozen corn, cooked and drained
3/4 cup tomatoes, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
1/4 cup ranch salad dressing, use fat free for calorie concious people

Steps:

In a large salad bowl, combine vegetables.
Stir in dressing.
Cover and refrigerate until time to serve.

Nutrition Facts : Calories 80.9, Fat 4.3, SaturatedFat 0.7, Cholesterol 2, Sodium 79.3, Carbohydrate 10.7, Fiber 1.5, Sugar 1.3, Protein 1.7

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