Corn Lemon Salad Recipes

SUMMER GRAIN SALAD

Steps:

• Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the garbanzo beans on a kitchen towel and pat them dry. Remove any loose skins. Transfer to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. Roast for 20 to 30 minutes, or until golden brown and crisp.
• Heat a grill pan to medium-high heat. Place the corn on the pan and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove and slice the kernels off the cob.
• In a large mixing bowl, whisk together the 3 tablespoons olive oil, lemon juice, garlic, salt, several grinds of pepper, and a pinch of red pepper flakes. Add the farro, corn, apricots, and parsley, and toss.
• Divide the salad among bowls (or into individual containers), and top with the roasted garbanzo beans, almonds, pickled onions, basil, and goat cheese, if using.

GRILLED CORN SALAD

Steps:

• Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
• Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Add a few tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.

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 WITH LEMON VINAIGRETTE

Steps:

• In a medium bowl, toss together corn, bell pepper, jalapeno, coriander, and vinaigrette. Season with salt and pepper.

ELOTE CORN SALAD RECIPE

Steps:

• Prepare your ears of corn by either boiling them, grilling them, or broiling them. You need about 4 cups of corn for this recipe.
• Remove the corn kernels from each ear and place them in a bowl.
• Add mayo, yogurt, lime juice, seasoning, and stir to combine.
• Crumble the Cotija cheese over the salad just before serving.
• Garnish with lime wedges and chopped cilantro if desired

LEMON GRILLED SALMON WITH CORN SALAD

Steps:

• For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
• For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
• Lightly coat both sides of salmon with nonstick spray.
• Sprinkle seasoning mixture over salmon fillets.
• For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
• For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
• Sprinkle a bit of paprika on the salmon.
• Mix blueberries into the corn salad and serve grilled salmon with corn salad.
• Garnish with lemon slices and/or fresh basil sprigs.

CORN CUCUMBER TOMATO SALAD

Steps:

• Before you get started, scroll up a little and watch a quick recipe video.
• Check the tips and tricks, notes for extra info and help.
• To make lemon garlic dressing, combine olive oil, crushed pepper, salt, minced garlic and lemon juice in a small bowl and mix well.
• In a deep bottomed bowl, put cucumber, cherry tomatoes, corn, capsicum, red onion and mint.

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.

LEMON-BASIL CORN

Steps:

• Bring 4 cups water, 1/2 cup basil leaves, 1/2 lemon, 3 tablespoons olive oil and a pinch of salt to a boil. Add 4 ears of corn; cook about 5 minutes. Mix 1/2 cup torn basil, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 3 tablespoons olive oil. Drain the corn and toss with the flavored oil and a splash of the cooking water.

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING

Steps:

• Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
• Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.