Corny Salad Recipes

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CORNY LETTUCE SALAD



Corny Lettuce Salad image

It takes no time to toss together the corn, lettuce and red peppers in my Corny Lettuce Salad. People love the sweet and tangy homemade dressing and the nutty crunch of poppy seeds. I've taken it to potlucks and picnics and it's gone in no time!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

3 cups shredded lettuce
3/4 cup fresh or frozen corn, thawed
2 tablespoons sugar
2 tablespoons cider vinegar
1-1/2 teaspoons poppy seeds
1/2 teaspoon grated onion
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 cup vegetable oil
1/4 cup finely chopped sweet red pepper

Steps:

  • In a salad bowl, toss the lettuce and corn. In a small bowl, combine the sugar, vinegar, poppy seeds, onion, salt and mustard; gradually whisk in oil. Pour over salad and toss to coat. Sprinkle with red pepper.

Nutrition Facts : Calories 187 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.

FRESH CORN SALAD



Fresh Corn Salad image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories     side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

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.

MEXICAN-STYLE CORN SALAD



Mexican-style corn salad image

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

Provided by Chelsie Collins

Categories     Side dish

Time 15m

Number Of Ingredients 7

2 x 340g cans salt-free sweetcorn , drained
1 red onion , finely chopped
2 large tomatoes , deseeded and finely diced
½small pack coriander , roughly chopped
juice 2 limes
4 tbsp extra virgin olive oil
2 tsp clear honey

Steps:

  • Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein

CORNY SALAD



Corny Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

6 ears fresh corn
2 limes
2 tablespoons hot sauce, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
4 generous handfuls baby spinach, chopped
1 small red onion, chopped
1 red bell pepper, seeded and chopped
Salt and freshly ground black pepper

Steps:

  • Fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
  • In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.

GARDEN-FRESH CORN SALAD



Garden-Fresh Corn Salad image

This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It's the perfect summertime salad. Recipe yields 4 to 6 salads.

Provided by Cookie and Kate

Categories     Salad

Time 30m

Number Of Ingredients 13

3 cups raw corn kernels (from about 4 cobs)
1 medium tomato, chopped (about 1/2 cup)
3/4 cup chopped green onion
1 cup quartered and thinly sliced cucumber (preferably English cucumber)
1/2 cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
1/2 cup chopped radishes
1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar or white wine vinegar, to taste
2 medium cloves garlic, pressed or minced
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup crumbled feta cheese or 1 ripe avocado, diced

Steps:

  • In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
  • In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
  • Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
  • Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

Nutrition Facts : ServingSize 1 of 4 salads, made with feta instead of avocado, Calories 267 calories, Sugar 9.3 g, Sodium 417.8 mg, Fat 18.3 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 3.3 g, Protein 6.3 g, Cholesterol 11.1 mg

CORN SALAD



Corn Salad image

A delicious summer salad! It pairs well with grilled main dishes like chicken, steak or salmon and it's the perfect thing to bring along on a picnic.

Provided by Jaclyn

Categories     Side Dish

Time 23m

Number Of Ingredients 13

4 larger ears fresh corn, (shucked (yields about 4 cups, 20 oz corn kernels))
1 heaping cup halved grape tomatoes
1 cup diced English cucumber
1/3 cup diced red onion
2/3 cup crumbled feta cheese
3 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped fresh basil
1/4 cup olive oil
1 1/2 Tbsp red wine vinegar
1 Tbsp lemon juice
1 1/2 tsp honey
1/2 tsp minced garlic
1/2 tsp each salt and freshly ground black pepper

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.

Nutrition Facts : Calories 290 kcal, Carbohydrate 32 g, Protein 8 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 425 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving

MEXICAN STREET CORN-CHICKEN SALAD



Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories     Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

  • Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  • Add chicken, corn, and olives to dressing and toss to coat.
  • Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

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