Best Mississippi Corn Salad Recipes

CORN SALAD

Steps:

• In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper, and garlic powder together. Set aside.
• In a large bowl, combine the corn, onions, chilies, and tomatoes. Add the dressing and stir to combine. Refrigerate for an hour or 2 to allow the flavors to develop. Served chilled.

MISSISSIPPI CORNBREAD SALAD

Steps:

• 1. Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
• 2. Combine tomatoes, bell peppers, and onions, gently toss.
• 3. Crumble half the cornbread into a 3 quart trifle bowl or a large salad bowl.
• 4. Top with half each of beans, tomato mixture, cheese, bacon, corn, and dressing mixture. Repeat layers. Cover and chill 3 hours.

MISSISSIPPI CORN SALAD

Steps:

• 1. Open and drain corn while chopping your veg.
• 2. Combine all ingred. in large bowl. Add salt to taste and mix well.
• 3. Ready to serve but best chilled for at least one hour.

CORN SALAD

Steps:

• Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
• For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
• Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
• Transfer to ice water to cool for a few minutes. Drain well.
• Cut kernels from corn then transfer to a large bowl.
• Add tomatoes, cucumbers, red onion, feta, parsley and basil.
• Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

SHOEPEG CORN SALAD

Steps:

• Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
• Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

MISSISSIPPI CORN PUDDING

Steps:

• Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
• In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
• In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
• Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
• Fold in the onion, celery, corn, and cheese.
• Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.