Cool Corn Salad Recipes

COOL CORN SALAD

Steps:

• In a salad bowl, combine the corn, carrots, onion and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour before serving.

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

CORN SALAD

Steps:

• Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
• For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
• Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
• Transfer to ice water to cool for a few minutes. Drain well.
• Cut kernels from corn then transfer to a large bowl.
• Add tomatoes, cucumbers, red onion, feta, parsley and basil.
• Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.

CORN SALAD

Steps:

• For the corn: Prepare a grill for medium-high heat.
• Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
• For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
• Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

CORN SALAD

Steps:

• Remove corn kernels from cobs and place in a large bowl.
• With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine.
• Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.

COOL SUMMER CORN SALAD

Steps:

• Place vegetables in a bowl.
• Squeeze lime juice and pour over salad. Drizzle in oil and toss. Salt and pepper to taste. Add garlic powder, dressing and herbs. Toss again. Adjust seasonings.
• Serve.

FRESH CORN SALAD RECIPE BY TASTY

Steps:

• Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
• Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
• Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
• Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
• Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
• Enjoy!