Corn And Scallion Salad Recipes

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FRESH CORN SALAD WITH SCALLIONS AND BASIL



Fresh Corn Salad with Scallions and Basil image

Summery and make-ahead, this fresh corn salad is tailor made for a cookout.

Categories     Salads

Time 25m

Yield 4 to 6

Number Of Ingredients 8

5 ears of corn, shucked
2 scallions, white and green parts, finely sliced
¼ cup vegetable oil
2½ tablespoons white wine vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely sliced fresh basil leaves
Sugar, optional

Steps:

  • Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)
  • In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. Try adding a ¼ teaspoon of sugar if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.
  • Note: When boiling corn on the cob, be sure to add enough salt that the water tastes like the sea. Try adding a few tablespoons of sugar to the water as well -- it will enhance the corn's sweetness.

Nutrition Facts : Calories 267, Fat 14 g, Carbohydrate 38 g, Protein 5 g, SaturatedFat 1 g, Sugar 6 g, Fiber 5 g, Sodium 245 mg, Cholesterol 0 mg

CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING



Corn and Scallion Salad with Cilantro-Mint Dressing image

"Farmer's cheese has a nice creamy flavor. If you can't find it, sub in feta or ricotta salata," says Bobby.

Provided by Bobby Flay

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 cup fresh mint leaves, plus more for garnish
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup olive or canola oil
9 large ears corn, husks removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
6 scallions, green and pale green parts only, thinly sliced
1/2 cup crumbled fresh farmer's cheese or feta cheese

Steps:

  • Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
  • Heat a grill to medium high.
  • Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
  • Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.

CORN AND SCALLION SALAD



Corn and Scallion Salad image

You can make this salad ahead of time. Just cover and refrigerate up to one day; bring to room temperature before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

3 packages (10 ounces each) frozen corn kernels, thawed
2 to 3 scallions, minced
3 tablespoons white-wine vinegar
2 tablespoons olive oil
1 tablespoon finely chopped fresh tarragon
Coarse salt and ground pepper

Steps:

  • In a large bowl, combine corn, scallions, vinegar, oil, and tarragon. Season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 127 g, Fat 4 g, Fiber 2 g, Protein 3 g

GRILLED CORN, MINT, AND SCALLION SALAD



Grilled Corn, Mint, and Scallion Salad image

Mint leaves add color and flavor to this simple summer salad of corn and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

10 ears corn
4 bunches scallions, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground pepper
2/3 cup mint leaves, torn if large

Steps:

  • Preheat grill to high. Rub corn and scallions with oil; season with salt and pepper. Grill corn, turning, until charred and lightly cooked, about 6 minutes. Let cool, then cut kernels off cobs (5 cups). Grill scallions until charred, about 2 minutes. Cut into 1-inch pieces. Toss corn, scallions, and mint together. Season with salt and pepper.

Nutrition Facts : Calories 87 g, Fat 1 g, Protein 3 g, Sodium 63 g

CORN, TOMATO, AND SCALLION SALAD



Corn, Tomato, and Scallion Salad image

Provided by Food Network

Categories     side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 7

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Steps:

  • Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes.
  • Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
  • Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.

CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING



Corn and Scallion Salad with Cilantro-Mint Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup fresh mint leaves, chopped
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper
6 large ears corn, husks and silks removed
1/4 cup light olive or canola oil
Canola oil, for brushing
2 cups baby mixed greens
6 scallions, green and pale green parts thinly sliced
1/2 cup crumbled feta or farmer's cheese

Steps:

  • Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
  • Preheat the grill to medium-high.
  • Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.

CORN, TOMATO AND SCALLION SALAD



Corn, Tomato and Scallion Salad image

Categories     Salad     Tomato     Sauté     Vegetarian     Corn     Summer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Steps:

  • Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté corn with salt and pepper to taste, stirring, until tender, about 4 minutes.
  • Add garlic and sauté, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.
  • Remove skillet from heat and stir in scallions.
  • Transfer vegetables to a large plate to cool and season with salt and pepper.

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