Best Warm Corn Salad With Saffron Recipes

WARM CORN SALAD

Steps:

• Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.

WARM CORN SALAD WITH SAFFRON

Steps:

• Melt butter in a large skillet on medium-high heat.
• Add corn kernels along with chopped onion and a pinch of saffron.
• Sauté, stirring occasionally, until each kernel is deeply browned on at least one surface.
• Turn off heat.
• Garnish: Grated Parmesan.

WARM CORN AND TOMATO SALAD

Steps:

• Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.

WARM CORN SALAD WITH BACON

Steps:

• Render chopped slab bacon in olive oil until nearly crisp
• Remove with a slotted spoon and pour off excess fat. (You define ''excess.'')
• Add corn (skip the saffron and onion) and brown.
• Return the bacon to the pan along with chopped scallions and parsley.
• Forget the cheese; chopped tomatoes optional.

COLORFUL CORN SALAD

Steps:

• In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.