Best Quick Corn Salad For Recipes

FRESH CORN SALAD

Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

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.

SUNNY'S QUICK CORN AND PICO SALAD

Sunny's Quick Corn and Pico Salad image

Provided by Sunny Anderson

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

4 ears fresh corn, husks removed
1 tablespoon hot sauce (I like Cholula here)
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
One 15.5-ounce can black beans, rinsed clean in a colander and shaken to dry
1 cup prepared pico de gallo (be sure to buy the "dry" kind--no juice or sauce, just chopped veggies)
Kosher salt

Steps:

Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat.
Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature.

MEXICAN STREET CORN SALAD RECIPE

Mexican Street Corn Salad Recipe image

In many Mexican restaurants, street corn is one of my favorite dishes. Throw all the ingredients together in a bowl for this delicious salad!

Provided by Camille Beckstrand

Categories Salad Side Dish

Time 15m

Number Of Ingredients 11

Ingredients

2 Tablespoons olive oil
16 ounces frozen corn (1 bag)
3 Tablespoons mayonnaise ((I used light))
4 ounces Cotija Cheese (crumbled, (could also use feta cheese))
2 Tablespoons lime juice ((fresh is best))
1 Tablespoon jalapeno pepper (finely chopped)
⅓ cup fresh cilantro (finely chopped)
2 Tablespoons red onion (finely chopped)
2 garlic cloves (minced)
½ teaspoon chili powder
salt and pepper, to taste

Steps:

Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
Serve immediately and store any leftovers in the refrigerator.

Nutrition Facts : Calories 187 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 271 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving