Best Fresh Summer Corn Salad Recipes

FRESH SUMMER CORN SALAD

Fresh Summer Corn Salad image

This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.

Provided by ltlmsmfft

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

4 ears fresh corn, shucked
½ cup finely diced red onion
2 ½ tablespoons red wine vinegar
2 ½ tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
5 tablespoons thinly sliced fresh basil leaves

Steps:

Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
Remove kernels, cutting close to the cobs.
Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 13.3 g, Fat 6.4 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 169.8 mg, Sugar 2.5 g

SUMMER FRESH TOMATO SALAD WITH GRILLED CORN AND FENNEL

SUMMER FRESH TOMATO SALAD WITH GRILLED CORN AND FENNEL image

Categories Salad Vegetable Side Healthy

Yield 6 people

Number Of Ingredients 15

Ingredients

3 ears corn, shucked
1 small fennel bulb, cut across into thin slices
1/2 cup extra virgin olive oil
2 tablespoons wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
2 cups diced tomatoes
1 green bell pepper, diced
1 small bunch green onions, chopped
1/4 cup chopped basil leaves
Garnish: Romano cheese shavings

Steps:

Brush corn and fennel slices with 2 tablespoons of the olive oil. Place vegetables on a heated grill and grill until corn is a light golden brown and fennel is crisp tender. Remove vegetables from grill and set aside to cool. Meanwhile, in a large bowl whisk together the remaining olive oil, vinegar, lemon juice, honey, salt, black pepper, oregano and crushed red pepper flakes. When corn and fennel are cool, cut off the corn kernels and add to bowl with vinaigrette. Then coarsely chop the fennel and add to the bowl along with the remaining ingredients, except for the Romano cheese shavings. Mix lightly to coat evenly. Spoon onto serving platter, top with Romano cheese shavings and serve room temperature. Serves 6.

FRESH CORN SUMMER SALAD

Fresh Corn Summer Salad image

Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation - but there's nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.

Provided by Betty Fussell

Categories easy, quick, salads and dressings, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 cups fresh corn kernels (from about 5 ears)
1/4 cup chopped scallions
2 small young zucchini (about 1/2 pound), diced
2 small ripe tomatoes (about 1/2 pound), seeded and diced
1 orange sweet bell pepper, seeded and diced
1/4 pound green beans, parboiled 2 minutes and cut into 1/2-inch lengths
1/2 cup packed basil leaves
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 cup extra virgin olive oil
2 tablespoons lime juice
Salt and freshly ground black pepper

Steps:

In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter. Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled.
In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice. Puree until smooth, and season to taste with salt and pepper. Pour the dressing over the vegetables, and serve.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 506 milligrams, Sugar 6 grams

SUMMER FRESH BLACK BEAN CORN SALAD

Summer Fresh Black Bean Corn Salad image

A healthy, wonderfully refreshing and flavorful, south-of-the-border side dish without being too spicy- I like it served cold, but room temperature or slightly warm is good, also. The Cayenne Pepper can be adjusted to a greater degree if more of a spice kick is desired. I obtained this recipe from Jennifer Segal. What a great recipe.

Provided by Gina Lee @Babooshka

Categories Vegetables

Number Of Ingredients 13

Ingredients

2 can(s) black beans; rinsed / drained
3 - ears; cooked corn on the cob; sliced-off kernals
2 - diced red bell peppers
2 tablespoon(s) minced green onion
2 clove(s) garlic; minced
2 teaspoon(s) salt
1/4 teaspoon(s) cayenne pepper
2 tablespoon(s) sugar
8 tablespoon(s) extra virgin olive oil
1 teaspoon(s) lime zest (be sure to zest limes before juicing them)
7 tablespoon(s) lime juice
1/2 cup(s) chopped fresh cilantro, plus more for garnish
2 - avocados, chopped

Steps:

Combine all ingredients (Leave out Avocados) in a large bowl and mix well. Cover and chill for a 2 hours or can be left overnight.
Before serving, add avocados and mix gently without crushing the avocado
Most serve at room temperature, but I like it served cold. NOTE: I like using fresh lime. For the lime zest, I like to wash the limes very well and carefully use the FINE side of a grater on the peel. But be careful to only grate until you see the green is almost off the lime! You don't want to grate any white from beneath the green rind into the green as it is bitter in taste. Then I squeeze away on the limes (I use about 4 limes) for the fresh lime juice.