Best Quick Corn Salad Recipes
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
QUICK CORN AND BLACK BEAN SALAD
I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
QUICK COLORFUL CORN SALAD
Filled with corn and red and green peppers, this colorful dish makes a large serving. It's great for summer picnics and gatherings.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the vegetables, parsley, Parmesan cheese, cumin, salt, pepper, hot pepper sauce and cayenne. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
QUICK BLACK BEAN AND CORN SALAD
This recipe is a favorite with my husband and five boys, all hearty eaters. It's filling, economical and, best of all, easy to prepare. I spend many afternoons driving our sons back and forth to their wrestling and band practices, piano lessons, Boy Scout meetings and church activities.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
Nutrition Facts : Calories 164 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 373mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
QUICK CORN SALAD FOR 2
I CREATED this recipe because my family is so fond of corn. I tried to add a little zip to it with the marinade and I think I succeeded. I double or triple the recipe for potlucks or when we have dinner guests. In either case, someone's always sure to ask for the recipe. -Mildred Sherrer Bay City, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine mayonnaise, lemon juice, mustard and sugar; mix well. Stir in corn, onions, green pepper, salt and pepper. Cover and refrigerate for 4 hours or overnight. Serve on lettuce if desired.
Nutrition Facts :
SUNNY'S QUICK CORN AND PICO SALAD
How to make Sunny's Quick Corn and Pico Salad
Provided by @MakeItYours
Number Of Ingredients 7
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.
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