Sweet Corn Red Pepper And Cheese Salad Recipes

GARDEN-FRESH CORN SALAD

Steps:

• In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
• In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
• Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
• Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

CORN AND ROASTED RED PEPPER SALAD

Steps:

• Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

SWEETCORN AND RED PEPPER SALAD

Steps:

• Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
• Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
• Remove the caps, pith and seeds from the peppers and finely chop the flesh.
• Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
• In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
• Sprinkle Parmesan shavings over salad and serve.

CORN 'N' RED PEPPER MEDLEY

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

SWEET CORN-TOMATO SALAD

Steps:

• Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

SWEET CORN, RED PEPPER, AND CHEESE SALAD

Steps:

• To make Sherry Vinaigrette:.
• In a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.
• Gradually add the olive oil, whisking constantly until dressing thickens slightly.
• Season generously with pepper.
• Prepare the vinaigrette up to 3 days before serving; store in refrigerator.
• Makes about 3/4 cup.
• Salad:.
• Remove husks from ears of corn.
• Scrub ears with a stiff brush to remove silks; rinse.
• Cut kernels from cobs, scrape cobs with knife to release juices.
• In a large bowl combine corn and juices, sweet pepper, and cheese.
• Add Sherry Vinaigrette, stir to coat.
• Stir in parsley and salt and pepper to taste.
• Serve immediately.
• Makes 12 servings.
• Enjoy!

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.

CORN SALAD

Steps:

• Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
• For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
• Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
• Transfer to ice water to cool for a few minutes. Drain well.
• Cut kernels from corn then transfer to a large bowl.
• Add tomatoes, cucumbers, red onion, feta, parsley and basil.
• Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.

SUMMER CORN SALAD

Steps:

• In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

SUMMER ANYTIME CRISP CORN SALAD

Steps:

• Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

CORN AND BELL PEPPER SALAD

Steps:

• Mix first 8 ingredients in medium bowl. Season with salt and pepper. Place red lettuce leaves on plates. Spoon salad onto lettuce. Top with fresh cilantro sprigs and serve.

COLD CORN SALAD

Steps:

• In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.