Kims Summer Corn Salad Recipes

SUMMER CORN SALAD

Steps:

• Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
• In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.

SUMMER CORN SALAD

Steps:

• In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

SUMMER CORN SALAD

Steps:

• Whisk dressing ingredients together and set aside.
• Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
• Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
• Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.

KIM'S SUMMER CORN SALAD

Steps:

• In a large bowl, mix the corn, white corn, tomatoes, sweet peas, cucumber, onion, and pimentos. Fold in the mayonnaise. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator.

SUMMER CORN SALAD

Steps:

• Preheat a gas grill to high. Generously oil the grates.
• Drizzle the corn with the olive oil and sprinkle with some salt and pepper. Place on the grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total. Transfer to a cutting board and allow to cool.
• Once cool enough to handle, remove the kernels off the cob and place in a large bowl. Add in the bell pepper and basil.
• In a medium bowl, whisk together all the ingredients for the dressing. Taste and adjust, if necessary. Drizzle the dressing over the corn mixture and gently combine.
• Serve and enjoy!
• Possible Additions: Crumbled feta cheese, diced red onion, and creamy diced avocado are all good in this salad, as well.
• NOTE: When corn isn't in season, you can use 5 cups frozen (defrosted) corn or canned corn (drained thoroughly.) They both should be patted dry, so there's no excess moisture. Then char the kernels in a skillet. You can also use this method with fresh corn if you don't own a grill.