Hot Dog Sweet Corn Pasta Salad Recipes
SWEET CORN-TOMATO SALAD
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SOUTHERN CORN SALAD RECIPE
Steps:
- Use a sharp knife and slice the bottom off of the unshucked ears of corn. Place them in the microwave, two at a time.
- Cook on high for three minutes. Let the corn cool slightly and, using a potholder or dish towel, squeeze at the top. The husk and silk will slip off. Set aside and repeat with the other ears of corn.
- When the corn is cool, cut the kernels off the cob with a sharp knife. Cut downward, as close to the base of the kernels as possible, but don't cut into the cob. Turn the ear of corn and repeat all the way around until all of the kernels have been removed.
- Combine the cider vinegar, olive oil, and salt and pepper in a medium-size bowl. Mix well. Add the onion and corn kernels and toss to combine.
- Just before serving, add the basil and stir to combine. Serve immediately.
Nutrition Facts : Calories 155 kcal, Carbohydrate 25 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 90 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICAGO-STYLE HOT DOG SALAD
The country's best loaded hot dog just got a lower-carb makeover. Ditch the bun and build your Chicago-style dog in a bowl with this clever recipe. The honey-mustard dressing brings it all together like you won't believe.
Provided by Cheeky Kitchen
Categories Lunch
Time 10m
Yield 2
Number Of Ingredients 11
Steps:
- In a bowl, toss together cabbage and mixed greens. Top with hot dogs, onions, pickles, peppers and tomatoes.
- Whisk together oil, mustard and honey. Drizzle over the salad. Garnish with poppy seeds. Serve and enjoy!
Nutrition Facts : Calories 500, Carbohydrate 36 g, Cholesterol 40 mg, Fat 5, Fiber 8 g, Protein 13 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 26 g, TransFat 1 g
CREAMY SWEET CORN SALAD
Steps:
- Combine corn, celery, green pepper, and tomatoes in a large bowl.
- In a separate small bowl combine remaining ingredients. Taste and add additional vinegar or sugar as desired.
- Pour dressing mix over the vegetables and stir to combine.
- Cover salad and refrigerate at least 2 hours.
Nutrition Facts : ServingSize 0.5 cup, Calories 139 kcal, Carbohydrate 18.4 g, Protein 2.4 g, Fat 7.3 g, SaturatedFat 1.1 g, Cholesterol 5 mg, Sodium 154 mg, Fiber 1.9 g, Sugar 4.7 g
HOT DOG PASTA SALAD
The original recipe for this - which I've modified a bit - has been sitting in my computer recipe file for a long time - and I have no idea where it came from. At first I figured it was from the internet, but when I went looking with all my usual searching tools, I couldn't find it, so maybe it just showed up as an email virus attachment and parked itself in my recipe file, quietly waiting until I went insane enough to look for a salad recipe using hot dogs. Well, it happened one day last month and I decided to give it a go. I was sufficiently impressed with the results to share it with you. Oh, and kids seem to like this quite a lot as well. If you're going to serve it to little ones, make sure to cut the hot dogs up smaller (not just into circles) so as to avoid choking possiblities. Enjoy!
Provided by ThatBobbieGirl
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions, just until tender.
- Drain and rinse well with cold water.
- Meanwhile, cook hot dogs as desired- grill'em, boil'em or pan-fry; cool enough to handle, then slice into circles.
- If small children will be eating this, cut the circles in halves or quarters to avoid choking hazards.
- Combine mayonnaise, mustard, vinegar and salt & pepper in small bowl.
- Place hot dogs and pasta in large bowl and add remaining ingredients.
- Pour dressing over and toss gently with two spoons until all the bits are coated with dressing.
- Chill for two hours or longer in refrigerator before serving.
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CREAMY SWEET CORN SALAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (6)Servings 6-8Cuisine AmericanCategory Salad
- Shuck the corn and remove as much of the cornsilk as you can. Steam the corn for 5 minutes in a large pot with a steamer basket insert. You can also simply boil the corn in a large pot of salted water. Don't over cook the corn, it only needs 5 minutes.
- Drain and immediately plunge the corn into ice water. This will stop it from cooking further, and will keep it bright yellow. Let the corn fully cool in the ice water, then let dry on a clean kitchen towel. Remove kernels from the cob and add to a large bowl.
- Meanwhile whisk together the dressing ingredients, and add salt and pepper to taste. Add the paprika of you like.
- Add the onion to the bowl with the corn and toss with enough dressing to generously coat everything. Note: you may not use all the dressing. Chill the salad until you are ready to serve. Just before serving, roll and slice the basil leaves into thin ribbons, and add them to the salad. Toss with more dressing if needed.
CREAMY SWEET CORN PASTA SALAD - THE SKINNYISH DISH
From theskinnyishdish.com
4.9/5 (66)Category Side DishCuisine AmericanTotal Time 20 mins
- Preheat oven to 425 degrees. Spray a sheet pan with cooking spray. Add corn and red onion, sprinkle seasoned salt and pepper on top and place into over for about 15 minutes. Stir up the corn and onion about half way through roasting. When finished let cool for a few minutes before adding to cold pasta.
- While the corn is roasting cook noodles according to package directions. Be sure to salt the water before boiling them. When the noodles are done, drain and rinse the noodles with cold water.
- In a large bowl combine the roasted corn and onion, cooked pasta, crumbled bacon, tomatoes, greek yogurt, light mayonnaise, and buttermilk. Stir until combined well. Add a bit more seasoned salt to taste. Cover and place in fridge for about 20 minutes to let the flavors meld together. Garnish with extra tomatoes and/or chopped green onions, if desired. Enjoy!
SWEET CORN SALAD RECIPE - THE SIMPLE PARENT
From thesimpleparent.com
5/5 (2)Calories 226 per servingCategory Side Dish
CORN PASTA SALAD {VIDEO} - I AM HOMESTEADER
From iamhomesteader.com
5/5 (1)Total Time 30 minsCategory Side DishCalories 351 per serving
- Cook the pasta according to package directions. Drain, rinse under cold water and toss with olive oil. Set aside.
- Working in batches, place one layer of kernels on a cast iron skillet set over high heat. Heat just until slightly charred, then flip to char the second side. Repeat with the remaining corn. Set aside.
- In a large bowl, place the pasta, corn, avocado, green onions, cilantro, jalapeno, bacon, feta, and black beans.
MEXICAN CORN SALAD HOT DOGS - LAUREN'S LATEST
From laurenslatest.com
Cuisine MexicanTotal Time 30 minsCategory DinnerCalories 297 per serving
- While grill is preheating, make corn salad: cut fresh kernels off the corn and place into a bowl. Drag the back of a knife across the corn cobs to remove the milk and add that to the bowl as well. Stir in the squash, cilantro, lime juice, Jalapeño, green onion, salt, pepper and olive oil. Taste and adjust seasonings to your liking. Store in refrigerator.
GRILLED CORN DOG SALAD - RECIPE GIRL
From recipegirl.com
5/5 (1)Total Time 55 minsCategory SaladCalories 497 per serving
- In a large bowl, season the corn, squash, onions and peppers with olive oil and salt & pepper to taste. Grill veggies in a veggie basket for 10 to 15 minutes, turning frequently until lightly charred, tender and fully cooked. Remove from grill and set aside to slightly cool.
- Grill sausages for 8 to 10 minutes, turning frequently until lightly charred and heated through. Remove from grill and set aside to slightly cool. Slice grilled sausages into 1/2-inch-thick rounds.
- Using a sharp knife, remove the corn kernels from cobs. Place kernels in a large serving bowl. Add the grilled squash, peppers, onions and sausages to the corn. Add the cheese, herbs and green onions.
CRISPY BACON PASTA SALAD WITH FRESH HERBS. - HOW SWEET EATS
From howsweeteats.com
5/5 (6)Category SaladCuisine AmericanTotal Time 45 mins
- Heat a large skillet over medium-low heat and add the chopped bacon. Cook until crispy and all the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.
- Add the corn and zucchini to the skillet and turn the heat up to medium. Stir to coat in the bacon grease, then cook until the corn is slightly golden and the zucchini just starts to soften. Stir in the garlic and cook for 30 seconds. Transfer the corn and zucchini to a large bowl. Keep the bacon grease in the skillet.
- Add the tomatoes and cooked pasta into the bowl with the zucchini and corn. Season the mixture with the salt and pepper, tossing well. Drizzle in 2 to 3 tablespoons of the reserved bacon grease, tossing the pasta well to coat.
- In a bowl, whisk together the olive oil with 1 tablespoon each of the basil and oregano and all of the rosemary. Pour the mixture over the pasta and toss, toss, toss! Stir in the feta and toss well again. Top with the crispy bacon and toss.
PASTA SALAD WITH HOT DOGS, CHEESE AND VEGETABLES RECIPE ...
From eatsmarter.com
Servings 4Total Time 40 mins
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Reviews 18Servings 4-6Cuisine Salad, Pasta SaladCategory Side, Vegan, Vegetarian
BICK’S® | BICK’S SWEET CORN RELISH
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MEXICAN STREET CORN PASTA SALAD - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (22)Total Time 25 minsCategory SideCalories 552 per serving
- Cook pasta according to directions in heavily salted water. Drain and rinse with cold water until completely cool. Shake off as much excess water as possible.
- Meanwhile, cook the four slices of bacon in a heavy skillet, such as cast iron, until crispy. Remove to a paper towel lined plate and allow to cool. Crumble when cool. Drain all but one tablespoon of bacon grease from the skillet (enough to coat the bottom).
- Heat the skillet with the remaining bacon grease and add the 4 cups of corn kernels. Cook over medium-high heat until starting to brown- don't stir too often. You should get nice dark color on some pieces.
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