Cornysalad Recipes

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.

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.

CORNY SALAD

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.

QUICK CORN SALAD

Steps:

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

MEXICAN CORN SALAD

Steps:

• Combine all ingredients in a bowl and toss well.
• Cover and chill approximately 8 hours.
• Stir well before serving.

FRESH CORN SALAD RECIPE

Steps:

• Bring a large pot of water to a boil over high heat. Boil the corn until fully cooked - approximately 5 minutes. Carefully remove the corn cobs to a bowl filled with ice water to stop cooking. Drain and set aside.
• In the meantime prepare the remaining vegetables (tomatoes, cucumbers, artichoke hearts, and red onion) and transfer to a large bowl. Add the crumbled feta and chopped parsley.
• Carefully cut the corn kernels from the cob and transfer them to the bowl with the other vegetables. Gently toss to combine.
• Drizzle with fresh lime juice, olive oil, red wine vinegar, and sprinkle with black pepper. Toss gently to combine and season with salt, if needed.