Best Lynns Corn Salad Recipes

Grilled Corn Salad with Lime Vinaigrette image

Provided by Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

6 ears corn, husks and silk removed
1 cup cherry tomatoes, halved
1 avocado, diced
1 orange bell pepper, seeded and diced
1/2 red onion, diced
1 bunch fresh cilantro, chopped
1/2 cup avocado oil
1 tablespoon honey
1 tablespoon hot sauce
1 teaspoon garlic, grated
2 limes, juiced
Kosher salt and freshly ground black pepper

Steps:

Preheat the grill to high heat.
Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.

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.

Lynn's Corn Salad image

Provided by Patsy Weaver

Time 30m

Number Of Ingredients 8

1 pkg slaw mix (small to medium size)
1 pkg grated cheese (small to medium size)
1 can(s) whole kernal corn
1 small chopped onion
1 small chopped bell pepper
2 c mayonnaise (can use less)
1-2 c bottled italian salad dressing
1 large sliced tomato (for decoration, optional)

Steps:

1. Mix everything (except tomatoes) in a large bowl. Top with the sliced tomatoes.

LYNN'S CORN SALAD image

Yield 6 servings

Number Of Ingredients 6

Steps:

Drain the corn well and put in a bowl. Chop onion, and bell pepper and stir into corn. Add 1 or 2 heaping tablespoons mayonaise, salt and pepper to taste and stir well. Just before serving dice tomato into mixture.