SUMMER CORN SALAD
This Summer Corn Salad definitely can enjoyed all year round! It's a fresh corn salad made with onion, bell pepper, avocado, and corn! Fresh or frozen corn will work!
Provided by Alyssa Rivers
Categories Salad
Time 30m
Number Of Ingredients 11
Steps:
- Whisk dressing ingredients together and set aside.
- Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
- Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
- Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 8 g, Calories 144 kcal, Carbohydrate 4 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 10 mg, Fiber 2 g, Sugar 1 g
EASY CORN SALAD RECIPE
Flavorful and bright, this Easy Corn Salad is always a crowd-pleaser. Made with fuss-free frozen corn, this salad can be enjoyed all season long.
Provided by © 2021 Savory Spin. All images and content are COPYRIGHT PROTECTED.
Categories Plant based recipes
Time 23m
Number Of Ingredients 11
Steps:
- First off, peel the onion and garlic. Discard the peel and chop up the onion and garlic.
- Add chopped garlic and onion to a pan with the olive oil and saute over a medium flame/heat for 10 minutes, stirring often.
- While this sautes, rinse, dry, and chop up a batch of fresh cilantro and fresh parsley until you have approx. two teaspoons of each.
- Rinse and chop up the jalapeno. If you would like this salad a bit spicy, leave in all the jalapeno seeds. However, if you want this to be mild, then discard the seeds of the jalapeno and use only the green parts.
- Also, rinse and chop the tomatoes.
- Add the parsley, cilantro, frozen corn, tomatoes, jalapeno, za'atar, to the onion and garlic and saute until corn is warmed through (2-3 minutes).
- Stir the mixture well and add in the juice of 1/2 a lime.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 173 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 84 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
QUICK CORN SALAD
This sensational salad is a delight to serve because you can make it ahead and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
COLD CORN SALAD
Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!
Provided by LORI HAUSSY
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g
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