Easy Corn And Green Onion Salad Recipes

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SUMMER CORN SALAD



Summer Corn Salad image

This summer corn salad recipe is quick and easy to make, cool and refreshing, and includes the perfect blend of fresh vegetables and zesty Italian dressing.

Provided by The SouthernPlate Staff

Categories     Salad

Time 8h10m

Number Of Ingredients 5

2 cans whole kernel corn, drained
2 medium diced tomatoes
1 bell pepper, seeded and diced
1 diced small onion
1 cup Italian dressing

Steps:

  • Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate for several hours.
  • Can be made up to two days ahead of time. This is delicious and the perfect side for a barbecue!

Nutrition Facts : Calories 60.6 kcal, ServingSize 1 serving

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

SUMMER ANYTIME CRISP CORN SALAD



Summer Anytime Crisp Corn Salad image

This quick and easy salad is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil, and goes together in a snap. I've left out the tomato and it's still great. In winter, I make this with hamburgers to remind us summer is not far away. I use super-sweet, sweet yellow and white, or Summer Crisp corn. If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy. Tasty ! Easily doubled -- this batch makes just enough for my husband and I.

Provided by MOOSETRAX75

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 tablespoon olive oil
1 tablespoon water
1 pinch salt and ground black pepper
1 (15.25 ounce) can sweet corn, drained
½ cup chopped green bell pepper
½ cup chopped red bell pepper
⅓ cup chopped sweet onion
1 small tomato, chopped

Steps:

  • Whisk together the apple cider vinegar, sugar, olive oil, water, salt, and pepper in a large bowl. Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 30.5 g, Fat 4.5 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 321.8 mg, Sugar 11.9 g

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.

CORN, SWEET ONION, AND TOMATO SALAD



Corn, Sweet Onion, and Tomato Salad image

An exciting, cool and refreshing side salad that goes great with grilled meat. Fantastic for get-togethers. You WILL be asked for the recipe! Reserve a piece of sliced tomato and a few cilantro sprigs for garnish.

Provided by Twila Davis Reed

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

3 (11 ounce) cans whole kernel corn
2 large tomatoes, diced
1 large sweet onions, cut into thin strips
4 green onions, chopped
1 bunch cilantro leaves, minced into tiny strips
2 limes, juiced
⅓ cup rice vinegar
kosher salt to taste

Steps:

  • In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
  • Cover, and chill for 45 minutes to an hour. Stir before serving.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 27.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 472 mg, Sugar 6 g

CANNED CORN SALAD



Canned Corn Salad image

A tasty salad with canned shoepeg corn, peppers, and green onion!

Provided by CandysGlassesRock

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

5 (7 ounce) cans shoepeg corn, drained
3 each plum tomatoes, seeded and chopped
½ cup thinly sliced green onions
½ cup chopped red bell pepper
½ cup mayonnaise
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Combine corn, tomatoes, green onions, red pepper, mayonnaise, salt, and pepper in a large bowl.
  • Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 25.5 g, Cholesterol 5.2 mg, Fat 12.1 g, Fiber 3 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 591.1 mg, Sugar 5 g

GREEN ONION CORN BREAD



Green Onion Corn Bread image

Categories     Bread     Onion     Bake     Cornmeal     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter
1 cup sliced green onions
2 cups yellow cornmeal
1 cup unbleached all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk
2 large eggs, beaten to blend

Steps:

  • Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
  • Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
  • Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)

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