Best Corn And Squash Salad Recipes

Roasted Butternut Squash and Corn Salad with Cranberries and Cilantro image

Provided by devaroni

Time 1h

Yield 8

Number Of Ingredients 12

1 pound butternut squash, peeled and diced, or more to taste
¼ cup olive oil, divided
4 ears corn on the cob, husks and silk removed
1 tablespoon olive oil, or as needed
1 small red onion, chopped
¾ cup dried cranberries
lemon, juiced
3 tablespoons chile paste
1 tablespoon garlic powder
1 teaspoon cider vinegar
½ teaspoon paprika
½ bunch cilantro, chopped

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
Cut corn kernels off cob; place in a container with the butternut squash.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.9 g, Fat 9.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 60.7 mg, Sugar 11.8 g

Corn and Squash Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 ears corn, husks removed, cut in half
1 medium summer squash, halved lengthwise and quartered
1 medium zucchini, halved lengthwise and quartered
3 tablespoons olive oil
1 tablespoon honey
1 tablespoon ground cumin
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon chili powder
1 teaspoon ground black pepper, plus more for seasoning
2 limes, zested and juiced
1 clove garlic, pressed
1 heirloom tomato, sliced 1/4-inch thick
1/3 cup crumbled queso fresco
1/4 cup cilantro leaves

Steps:

Preheat a grill or grill pan over medium-high heat.
Place the corn, squash and zucchini in a large bowl.
To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely.
Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm.
Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro.

Black-Eyed Peas, Corn and Squash Salad image

Provided by Food Network

Categories main-dish

Number Of Ingredients 15

1 1/2 cups dried black-eyed peas
1 onion, peeled, cut in half and stuck with two cloves
1 bay leaf
2 teaspoons salt plus 2 tablespoons salt
1 teaspoon freshly ground pepper
10 ears fresh corn, shucked
2 tablespoons salt
3 thin zucchini, diced
4 crookneck yellow squash, diced
8 Italian Roma tomatoes, cored and diced
1 bunch scallions, washed and sliced thinly at an angle
1/4 cup sherry vinegar
1/2 cup plain yogurt
1/2 cup extra virgin olive oil
1 bunch flat leaf parsley, washed, leaves chopped coarsely

Steps:

Rinse and drain black-eyed peas. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20-30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 23 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve.