Best Corn And Scallion Salad With Cilantro Mint Dressing Recipes

Corn, Tomato, and Scallion Salad image

Provided by Food Network

Time 31m

Yield 8 servings

Number Of Ingredients 7

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Steps:

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes.
Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.

Corn and Scallion Salad image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

3 packages (10 ounces each) frozen corn kernels, thawed
2 to 3 scallions, minced
3 tablespoons white-wine vinegar
2 tablespoons olive oil
1 tablespoon finely chopped fresh tarragon
Coarse salt and ground pepper

Steps:

In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 127 g, Fat 4 g, Fiber 2 g, Protein 3 g

Corn and Scallion Salad with Cilantro-Mint Dressing image

Provided by Bobby Flay

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup fresh mint leaves, chopped
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper
6 large ears corn, husks and silks removed
1/4 cup light olive or canola oil
Canola oil, for brushing
2 cups baby mixed greens
6 scallions, green and pale green parts thinly sliced
1/2 cup crumbled feta or farmer's cheese

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.