Mediterranean Corn Salad Recipes

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MEDITERRANEAN CORN SALAD



Mediterranean Corn Salad image

A simple salad best served at room temperature, so it's perfect for summer BBQs and potlucks. I think some marinated artichokes and some sundried tomatoes would be good additions to this recipe as well. I also throw in about 1/2 tsp of Greek seasoning in mine. Recipe from Dierberg's Everybody Cooks.

Provided by januarybride

Categories     Corn

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (10 ounce) bag frozen corn, thawed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (7 1/4 ounce) jar roasted red peppers, drained and chopped (feel free to sub fresh diced green or red bell peppers for more crunch to the salad)
4 ounces crumbled feta cheese (tomato basil flavor works great if you can find it)
1/4 cup thinly sliced green onion
1 minced garlic clove
1 tablespoon olive oil
1 tablespoon red wine vinegar (I double this)
salt and pepper
chopped fresh basil (optional, but adds a TON of flavor)

Steps:

  • Mix together corn, beans, peppers, feta, and onion.
  • Mix oil, vinegar and garlic, then pour over the corn mixture.
  • Gently stir to blend and chill several hours or overnight. Add salt and pepper to taste.
  • Sprinkle top of salad with fresh basil just before serving. Tastes best at room temperature.

MEDITERRANEAN RAW CORN SALAD



Mediterranean Raw Corn Salad image

This salad is full of bold and briny flavors and it's that contrast that accentuates the sweet crispness of the raw corn. By piling the salad on top of a thick feta-yogurt sauce, the visual not also stays more dynamic and vibrant, each person can control their sauce to salad ratio too.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

3 ounces feta cheese, crumbled (about 1/2 cup)
1/3 cup plain whole-milk Greek yogurt
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cups fresh corn kernels (from 2 to 3 large ears)
1/2 cup diced seedless cucumber
1/2 cup thinly sliced radishes
1/2 cup sliced celery
1/4 cup pitted Castelvetrano olives, roughly chopped
1/4 cup sliced pickled banana peppers or pepperoncini, chopped
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, chopped

Steps:

  • Combine the feta, yogurt, olive oil, a pinch of salt and a few grinds of pepper in a mini food processor or blender. Puree until thick and smooth, scraping the sides of the bowl occasionally (the mixture will seem thick at first but will thin as you blend). Refrigerate while you make the salad.
  • Combine the corn, cucumber, radishes, celery, olives and pickled peppers in a medium bowl. Add the vinegar, oregano and a pinch each of salt and pepper and let stand, about 10 minutes. Add the parsley and dill, toss and season with salt and pepper.
  • Spread the yogurt sauce on a large plate or platter and top with the corn salad. Drizzle lightly with olive oil.

MEDITERRANEAN-STYLE ORZO SALAD WITH CORN



Mediterranean-Style Orzo Salad With Corn image

DH and I really enjoyed this flavorful orzo salad from my Stonewall Kitchen "Harvest" cookbook. I served it as a side to Bobby Flay's Recipe #426408 426408, for a nice meatless meal. DH and I agreed that we could see this really being a hit at summer BBQs. Interestingly, while the zip of the vinegar was really nice and pronounced when I served it shortly after making, the flavor was less intense when I had some for leftovers the next day, so I would plan on eating this salad the same day to get the most flavor from it. We didn't make with the edible flowers. We chilled for about 30-40 minutes before serving. Prep time includes chill time in the fridge--I read the directions below to mean chill for 30 minutes before serving it, but maybe I was reading it wrong? Either way it was good!.

Provided by Dr. Jenny

Categories     Corn

Time 58m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb orzo pasta
2 cups fresh corn kernels, cut off the cob
1 cup finely chopped red sweet bell pepper
1 cup kalamata olive, pitted, cut in half
1/4 cup thinly sliced scallion (white and green parts)
2 tablespoons coarsely chopped basil (regular or opal)
2 tablespoons drained capers
1/4 cup packed fresh parsley leaves, finely chopped
1/4 cup olive oil
3 tablespoons wine vinegar (we used red wine vinegar)
1/8 teaspoon salt (to taste)
fresh ground black pepper, to taste
fresh edible flower, such as fresh nasturtium (optional)

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl.
  • Add the corn, red pepper, olives and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (The salad can be made about 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving.) Decorate the salad with the edible flowers right before serving.

Nutrition Facts : Calories 439.6, Fat 13.3, SaturatedFat 1.9, Sodium 313.1, Carbohydrate 69.3, Fiber 4.9, Sugar 6.2, Protein 12.2

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