Best Easy Corn Salad Recipes

EASY CHERRY TOMATO CORN SALAD

Easy Cherry Tomato Corn Salad image

In the summer, use fresh sweet corn off the cob. Saute the corn for five minutes in a skillet before adding it to the salad.

Provided by cookbookangie

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup peeled, seeded, and chopped cucumber
1 jalapeno pepper, seeded and chopped
2 shallots, minced

Steps:

Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 138 calories, Carbohydrate 18.4 g, Fat 7.4 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 202.6 mg, Sugar 3.5 g

EASY FRITO CORN SALAD RECIPE

Easy Frito Corn Salad Recipe image

Provided by Katie Clark

Categories Salad

Time 1h15m

Number Of Ingredients 12

Ingredients

2 cans of corn, drained
1 medium Red Bell Pepper, diced
1 medium Green Bell Pepper, diced
1 can black beans, drained
1 cup shredded Triple cheddar cheese
2-3 cups Frito chips
1/2 cup Bacon bits
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

Steps:

In a large bowl, combine corn, peppers, and black beans. In a separate bowl, mix together the mayo, sour cream, salt, pepper, and garlic powder. Combine with vegetables. Mix in the bacon bits and cheddar cheese. Chill at least an hour - longer is better. Mix in Frito chips immediately before serving.

Nutrition Facts : Calories 963 calories, Carbohydrate 92 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 61 grams fat, Fiber 10 grams fiber, Protein 17 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1319 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 44 grams unsaturated fat

EASY CORN SALAD

Easy Corn Salad image

"My daughter-in-law shared this fast five-ingredient recipe," relates June Mullins of Livonia, Missouri. "It sounds too easy to be so good. Double the recipe if you're serving several," she suggests.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 medium tomato, seeded and diced
2 tablespoon chopped onion
1/3 cup mayonnaise
1/4 teaspoon dill weed, optional

Steps:

In a small bowl, combine all ingredients; mix well. Cover and refrigerate until serving.

Nutrition Facts : Calories 109 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 374mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

EASY CORN SALAD - GREAT SIDE FOR BBQS

Easy Corn Salad - Great Side for BBQs image

This recipe combines canned items with fresh items, so it's really quick to prepare and tastes very fresh. Perfect for summer! The amounts indicated below are what I use when I make a big batch for barbeques, so I suggest cutting down for a family-size portion. Refrigerate for extra cool freshness! Keeps well in refrigerator.

Provided by experimentalcook

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 20m

Yield 24

Number Of Ingredients 10

Ingredients

2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can Mexican-style corn, drained
2 (7 ounce) cans Mexican-style corn, drained
1 (15.25 ounce) can yellow and white corn, drained
2 (11 ounce) cans white corn with chipotle peppers
1 large seedless cucumber, peeled and diced
1 cup diced red bell peppers
1 cup chopped fresh cilantro leaves
¼ cup diced red onion, or more to taste
1 ½ limes, juiced

Steps:

Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15.5 g, Fat 0.6 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 322.8 mg, Sugar 0.9 g

SUPER EASY FRESH CORN SALAD

Super Easy Fresh Corn Salad image

This is a wonderfully simple corn salad. Great for picnics or cookouts (we had this for Memorial Day this year!) It's a great way to show off all the wonderful fresh corn and basil from the Farmer's Market in the summertime!

Provided by Kozmic Blues

Categories Corn

Time 13m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

5 ears sweet corn, shucked
1/2 cup minced red onion (1 small onion)
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/2 cup fresh basil leaf, sliced into ribbons

Steps:

Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water.
Drain and place into a bowl of ice water to stop the cooking.
When corn is cooled, cut kernels off of the cob.
Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper.
Toss in fresh basil ribbons right before serving.
I usually taste to see if more salt and pepper is needed.
Can be served cold or at room temperature.

EASY GRILLED CORN SALAD

Easy Grilled Corn Salad image

Incredibly light and refreshing grilled corn salad, goes great with Mexican food.

Provided by CHARITYBOO

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

6 ears corn
5 medium plum tomatoes, seeded and chopped
½ medium red onion, chopped
½ medium red bell pepper, chopped
2 medium green onions, sliced
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white sugar
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Cook corn, covered, on the preheated grill until golden brown in spots, turning occasionally, 10 to 12 minutes. Cool enough to handle; cut kernels from cobs. Place in a large bowl; add tomatoes, onion, bell pepper, green onions, and cilantro and mix well.
Whisk oil, lemon juice, sugar, cayenne, salt, and pepper for dressing together in a small bowl. Stir into vegetables until well mixed. Chill until ready to serve.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.7 g, Fat 6 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 158.9 mg, Sugar 5.5 g

EASY CORN AND GREEN ONION SALAD

Easy Corn and Green Onion Salad image

This quick and easy recipe is a great side dish to add to any meal. Great for meals that have a heavy/ big main dish but you want to serve a little something extra on the side. Can be made up to 1 day in advance! Add Old Bay® for a little extra spice (great if being served along side seafood).

Provided by Meenes

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen corn kernels, thawed
1 green onion, chopped
1 ½ tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1 ½ teaspoons dried tarragon leaves
salt and ground black pepper to taste
1 pinch seafood seasoning (such as Old Bay®), or to taste

Steps:

Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 12.9 mg, Sugar 3.9 g

CORN SALAD WITH EASY LIME VINAIGRETTE

Corn Salad with Easy Lime Vinaigrette image

This delectable corn salad brings it all together with fresh corn, sweet red bell peppers, sun ripened tomatoes, cilantro, minced jalapeno, chopped scallions and feta cheese all in a lightly sweetened lime vinaigrette.

Provided by Beth Pierce

Categories Vegetables

Time 20m

Number Of Ingredients 20

Ingredients

LIME VINAIGRETTE
3 Tbsp fresh lime juice
1/2 Tbsp honey
1/8 tsp ground cayenne pepper
1/8/ tsp garlic powder
1/8 tsp onion powder
1/8 tsp salt
1/8 tsp fresh ground black pepper
2 Tbsp olive oil
CORN SALAD
5 ears of corn shucked and de-silked
2 Tbsp sugar
1 Tbsp lemon juice
1 red pepper cut in small dice
1 c grape tomatoes halved
1/4 c chopped cilantro
1/4 c chopped green onions
1 jalapeno minced (seeds and veins removed)
1/2 c feta cheese
1/4 c thinly sliced red onion

Steps:

1. In small bowl whisk lime juice, honey, ground cayenne pepper, garlic powder, onion powder, salt and pepper. Slowly drizzle in olive oil; whisking continuously.
2. Bring a large pot of water to a boil. Add the sugar and lemon juice; stir to dissolve. Carefully add the corn to boiling water, cover pot, turn off heat and let the corn sit for 10 minutes. Plunge cooked corn into ice cold water to stop the cooking process. When corn has cooled cut it from the cob.
3. Grab a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, green onions, minced jalapenos, feta and red onion. Drizzle with the lime vinaigrette and toss to coat.