Best Sweet Corn Red Pepper And Cheese Salad Recipes

Sweet Corn, Red Pepper, and Cheese Salad image

Provided by Sharon123

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

8 ears sweet corn
2/3 cup finely chopped sweet red pepper
8 ounces teleme cheese or 8 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
2 tablespoons snipped fresh parsley
salt
fresh ground black pepper
3 tablespoons sherry wine vinegar
2 teaspoons dijon-style mustard
1/2 teaspoon salt
2/3 cup extra virgin olive oil
fresh ground black pepper

Steps:

To make Sherry Vinaigrette:.
In a medium mixing bowl combine sherry wine vinegar, mustard, and salt; whisk until smooth.
Gradually add the olive oil, whisking constantly until dressing thickens slightly.
Season generously with pepper.
Prepare the vinaigrette up to 3 days before serving; store in refrigerator.
Makes about 3/4 cup.
Salad:.
Remove husks from ears of corn.
Scrub ears with a stiff brush to remove silks; rinse.
Cut kernels from cobs, scrape cobs with knife to release juices.
In a large bowl combine corn and juices, sweet pepper, and cheese.
Add Sherry Vinaigrette, stir to coat.
Stir in parsley and salt and pepper to taste.
Serve immediately.
Makes 12 servings.
Enjoy!

Nutrition Facts : Calories 160.1, Fat 12.7, SaturatedFat 1.8, Sodium 106.7, Carbohydrate 11.9, Fiber 1.8, Sugar 2.3, Protein 2

SWEET CORN, RED PEPPER AND CHEESE SALAD image

Yield 12 servings

Number Of Ingredients 7

8 ears of sweet corn
2/3 cup finely chopped red sweet pepper
8 oz manchego, Teleme, or Monterey Jack cheese with jalapeno peppers, cut into 1/4-inch cubes
1 recipe Sherry Vinaigrette
2 tablespoons snipped fresh flat-leaf parsley
salt or kosher salt
freshly ground black pepper

Steps:

Remove husks from ears of corn. Scrub ears with a soft brush to remove silks; rinse. Cut kernels from cobs; scrape cobs with knife to release juices. In a large bowl combine corn and juices, sweet peppers, and cheese. Add Sherry Vinaigrette; stir to coat. Stir in parsley and salt and pepper to taste. Serve immediately. SHERRY VINAIGRETTE: In a medium mixing bowl, combine 3 tablespoons sherry wine vinegar, 2 teaspoons Dijon-style mustard, and 1/2 teaspoon kosher salt; whisk until smooth. Gradually add 2/3 cup extra-virgin olive oil, whisking constantly until dressing thickens slightly. Season generously with freshly ground black pepper. Prepare Sherry Vinaigrette up to 3 days before serving; store in refrigerator. Makes about 3/4 cup. EACH SERVING: 233 cal., 18 g total fat (5 g sat fat), 17 mg chol., 209 mg sodium, 12 g carbo, 2 g fiber, 7 g pro. Daily Values: 17% vit A, 35% vit C, 14% calcium, 3% iron.