ROASTED CORN SALAD
Add black beans to this corn and tomato salad with basil to make it a hearty side dish.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Cut the kernels off the corn cobs using a sharp knife. Toss with 1 tablespoon of the oil and a generous pinch of salt and pepper. Spread out on to a baking sheet and roast, stirring occasionally, until lightly browned, about 30 minutes.
- Whisk the vinegar and mustard together in a large bowl. While whisking, slowing drizzle in the remaining 1/4 cup oil and with season with salt and pepper. Add the roasted corn, tomatoes, basil, scallions and beans and toss well.
GARDEN-FRESH CORN SALAD
This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It's the perfect summertime salad. Recipe yields 4 to 6 salads.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 of 4 salads, made with feta instead of avocado, Calories 267 calories, Sugar 9.3 g, Sodium 417.8 mg, Fat 18.3 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 3.3 g, Protein 6.3 g, Cholesterol 11.1 mg
ROASTED CORN SALAD
Fresh Roasted Corn Salad is packed with sweet corns, cucumber, tomato, onion and tossed in a lemony dressing. Charred corn ads a lot of flavour to the salad. This quick salad is a perfect side dish in summer BBQs or for potlucks.
Provided by Subhasmita
Number Of Ingredients 12
Steps:
- Start with roasting corn kernel. Heat a castiron skillet until smoking hot. Add 1 tablespoon of oil. Season with a pinch of salt and pepper.
- Roast the corn kernels for about 5-6 minutes, stirring in between, until the corn looks charred and smells really good.
- Keep the corn aside and let it cool completely before adding other vegetables.
- Mix well all the ingredients for the dressing and keep aside.
- For making the salad, in a salad bowl add cooled Roasted Corn, chopped Cucumber, halved cherry tomatoes, onion, avocado and fresh Coriander.
- Drizzle desired amount of dressing and toss everything well.
Nutrition Facts : ServingSize 1 g, Calories 134 kcal, Carbohydrate 12 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 4 g
COLORFUL CORN SALAD
This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing Southwestern flavor that brings people back for seconds. It's nice to have a different kind of salad to share. -Helen Koedel, Hamilton, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-18 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
COLORFUL CORN SALAD
Provided by Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.
GRILLED CORN SALAD WITH PEPPERS
Using corn roasted on a grill, or toasted in a skillet, a colorful salad with peppers, spices, and lime juice makes a delicious addition to picnics or potlucks. This is an excellent picnic recipe because it has no mayo or other ingredients that spoil quickly. It is also fantastic on a grilled steak sandwich or in a vegetarian taco!
Provided by ROOTIETOOT
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
- While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
- Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
- Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
- Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
- Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 25.5 g, Fat 3.8 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 23.5 mg, Sugar 5.3 g
GRILLED CORN SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
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