Best Confetti Corn Salad Recipes

CONFETTI CORN SALAD (INA GARTEN BACK TO BASICS)

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.

CONFETTI CORN SALAD

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.

CONFETTI CORN COUSCOUS SALAD

Steps:

• if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
• if using israeli couscous, steam or boil for 13 minutes, remove from heat.
• if boiling, drain.
• in a huge bowl add couscous, corn, and the rest of the salad ingredients.
• mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
• serve at room temperature.

CONFETTI CORN SALAD

Steps:

• In a small bowl, combine the corn, olives, peppers and radishes. Add salad dressing; toss to coat. Refrigerate until serving.

LOW FAT CONFETTI CORN SALAD

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.

CONFETTI CORN SALAD

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

Steps:

• If using fresh corn, with sharp knife, cut corn from cob. Measure 3 cups. In saucepan cook kernels, covered, in small amount of boiling, salted water for 6 to 8 minutes or till just tender. (Or cook the frozen corn according to package directions.) Drain; cool. In a large bowl combine cooled corn, green pepper, onion and parsley. In small bowl combine mayonnaise and sour cream. Dissolve the beef bouillon granules in red wine vinegar; stir into the mayonnaise mixture along with salt and pepper. Toss gently with corn mixture to coat. Cover and chill thoroughly. Just before serving, cook bacon till crisp; drain and crumble. Add bacon to corn mixture and toss. If desired, serve individual portions atop lettuce.

CCC (COLORFUL CONFETTI CORN) SALAD

Steps:

• Rinse and thaw corn in small colander, set aside until drained thoroughly. Snap ends off green beans and snap into bite size pieces. Put all vegetables into salad bowl, drizzle with olive oil and rice wine vinegar, add salt and pepper to taste, and serve immediately. This can also be made a day ahead, refrigerated, then stirred and served.

CONFETTI CORN SALAD

Steps:

• Toss together vegetables in a large bowl; set aside. Combine remaining ingredients in a separate bowl; pour over vegetables, stirring to coat. Cover and refrigerate overnight; stir just before serving. Tip: Make a ho-hum salad special with the right garnish. Add a sprinkle of fresh chives or basil for flavor and sunflower kernels or homemade croutons for extra texture.