Canned Corn Salad Recipes

QUICK CORN SALAD

Steps:

• In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

CORN SALAD

Steps:

• To cook fresh corn, bring a large pot of water to a boil, lightly salting it. After completely shucking the corn, put it in the boiling water. Bring the water back to a boil, and then cook for five minutes. Remove the corn and cut it from the cob. (Note: Fresh corn can also be used raw. If using frozen corn, make sure it is completely thawed and drained. If using canned corn, drain it well.)
• Combine the corn, cucumber, red onion, tomatoes, basil, and feta in a bowl.
• In a small bowl whisk together the olive oil, vinegar, lime juice, kosher salt, and black pepper. Pour over the other ingredients. Toss to combine.
• Serve immediately. Recipe can be made before, adding the fresh basil just before serving. Store any leftovers in an airtight container in the refrigerator for up to four days.

CORN SALAD

Steps:

• If using corn on the cob, remove husk and boil for 15 minutes in a large pot of water. Remove and let cool before handling. Cut off the kernels and add to a large bowl.
• If using canned corn, simply drain and rinse in a colander and add to a large bowl. For frozen corn, cook according to package directions, drain and let cool.
• Add all other ingredients to the bowl and toss well. Serve immediately or chill for up to 2 hours then serve.

SUMMER ANYTIME CRISP CORN SALAD

Steps:

• Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

25 EASY CANNED CORN RECIPES

Steps:

• To make this corn recipe, you will need to stir in the corn, sugar, and butter on a low-heat setting in a medium sauce pan.
• You will continue to stir it as it cooks until it's simmering, which should take about 5 minutes.
• Use ground black pepper and salt to taste.

CORN SALAD

Steps:

• Place the corn kernels, cherry tomatoes, red onion, jalapeno and avocado in a large bowl.
• In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, pepper and cilantro.
• Pour the dressing over the corn mixture and toss gently to coat. Serve immediately, garnished with additional cilantro if desired.

CORN SALAD

Steps:

• In a small bowl, make the dressing by whisking the mayo, vinegar, salt, pepper, and garlic powder together. Set aside.
• In a large bowl, combine the corn, onions, chilies, and tomatoes. Add the dressing and stir to combine. Refrigerate for an hour or 2 to allow the flavors to develop. Served chilled.

CANNED CORN SALAD

Steps:

• Combine corn, tomatoes, green onions, red pepper, mayonnaise, salt, and pepper in a large bowl.
• Cover and refrigerate for at least 1 hour before serving.