RAW CORN AND ZUCCHINI SALAD
This salad pairs well with steamed fish, sauteed shrimp or scallops.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.
Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g
RAW CORN SALAD
Quick, healthy, and tasty raw corn salad for the summer. No cooking required. Uses fresh, raw, sweet corn on the cob, avocado, and it's easy to tailor to your own tastes.
Provided by Steve Edwards
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix corn kernels, tomatoes, cucumber, avocado, onion, cilantro, and green onion together in a large bowl. Add a drizzle of olive oil. Squeeze lime juice into the bowl and season with salt and pepper.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 27.7 g, Fat 9.9 g, Fiber 7.4 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 64.4 mg, Sugar 5 g
RAW CORN AND RADISH SALAD WITH SPICY LIME DRESSING
This recipe originally came from Food and Wine Magazine's website, but my friend, Kendra, changed it up a little bit. It is so fresh and delicious tasting.
Provided by bojmom
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, blend lime juice, Splenda, cumin.
- Add the oil to the mixture and then season with salt and pepper.
- In the meantime, boil corn cobs for about 5 minutes (if you'd like you can leave them raw.).
- Cut kernels off of corn cob and put in a bowl.
- Add radishes, cilantro, and dressing to the corn.
- Season with more salt and pepper, if necessary.
Nutrition Facts : Calories 270.9, Fat 15, SaturatedFat 2, Sodium 8.9, Carbohydrate 35.6, Fiber 4.3, Sugar 0.6, Protein 5.2
RAW CORN, ARUGULA, AND PECORINO SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.
- In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.
- Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.
RAW CORN, ARUGULA, AND PECORINO SALAD WITH GRILLED CHICKEN BREAST
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Prepare a grill or grill pan. Season both sides of the chicken with spice rub, salt and pepper. Brush the chicken breasts on both sides with olive oil. Grill skin side down, until well-browned and cooked through, about 8 minutes on each side.
- While the chicken is cooking, make the salad. Combine the corn kernels, arugula, and oregano in a bowl. Add desired amount of citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss lightly.
- Slice chicken into bite size pieces, place on top of salad and serve.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly and add the red pepper flakes, and toss. Immediately turn the spice mixture out onto a plate to cool. Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
- Cut off and discard the stem ends of 2 oranges. Cut into quarters, cut out the core, and pull out seeds. Place in a blender or food processor. Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little warm water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again.
RAW VEGAN ZESTY LIME CORN SALAD
This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don't cook with it very often as I can think of so many other more nutritious vegetables I prefer to work with. But there is something about the light zestiness of the lime juice and the heat of the chili that puts a zing in the step of even the most corn-phobic diner and bewitches the palate, creating culinary music of a very simple and universal nature. And the best thing about this salad? It doesn't taste "corny"! I have added the quantities of chilli, garlic and lime juice that I like. I used frozen corn, but fresh is always best. The best part is, that either way, you don't have to cook the corn. Just soak it in some hot water for a few minutes and then drain. Throw it together and season to taste. YUM!
Provided by The Blender Girl
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the raw corn in some hot water for a few minutes and then drain.
- Toss with the other ingredients, season to taste and then get corny!
Nutrition Facts : Calories 258.6, Fat 10.4, SaturatedFat 1.5, Sodium 594.5, Carbohydrate 43, Fiber 8, Sugar 3.2, Protein 6.8
MICHAEL CHIARELLO'S RAW CORN, ARUGULA. AND PECORINO ROMANO SALAD
Hubs and I made this salad after watching an episode of Michael Chiarello's cooking show, and it was FABULOUS! He showed this as a salad to go with a full meal, but we served it as a main dish salad for 4 with a little leftover chicken on the side, and it was wonderful - light but very satisfying and crisp - for a hot summer day. I'm posting this one so I don't lose it.
Provided by Mitzimom
Categories Weeknight
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Corn goes into the bottom of the bowl, then the arugula and oregano on top of that, salt and pepper over that. You can now wrap with cling wrap and stuff into the 'fridge for quite a few hours without damage.
- Make the dressing: Clean the shallot and the citrus, and cut off the stem ends and any nasty bits.
- Juice one lemon and one orange, and add juice to a blender.
- Chop the other citrus (remove the pits, leave the skin on!) into chunks and toss into blender.
- Chop the shallot, and add that to the blender.
- Pulse to start, then blend to a liquid.
- Remove the top while the blender is running and slowly add the olive oil in a steady stream.
- Dressing will be thick like a mayonnaise. Dressing will keep for several weeks in a jar in the fridge, but may separate. If it does, simply blend again to return to mayonaise-like state.
- When ready to serve, dress the salad with one cup of the dressing and toss it well, then shave the cheese over top with a potato peeler and serve.
- Now, all together, say "YUMMMMMMMMM -- .
Nutrition Facts : Calories 874.3, Fat 85.2, SaturatedFat 13.2, Cholesterol 11.1, Sodium 728.2, Carbohydrate 28.5, Fiber 5.6, Sugar 9, Protein 7.6
RAW CORN AND RADISH SALAD WITH SPICY LIME DRESSING
Categories Salad Vegetable Brunch No-Cook Vegetarian Quick & Easy
Yield 4 people
Number Of Ingredients 10
Steps:
- # n a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper. # In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.
RAW CORN, ARUGULA, AND PECORINO SALAD
Number Of Ingredients 14
Steps:
- In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again
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