Sweet Corn And Basil Salad Recipes

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SWEET CORN-TOMATO SALAD



Sweet Corn-Tomato Salad image

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

8 medium ears sweet corn, husked
1 large sweet red pepper, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil
DRESSING:
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons lime juice
1-1/4 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

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

SWEET-CORN SALAD



Sweet-Corn Salad image

Here's a recipe for sweet-corn salad designed to preserve the dignity of the solitary diner. The salad itself requires minimal cooking, which means the small amount of time you spend on it can all be attentive and quite personal. It amounts to simple cutting of kernels from the last of the season's corn cobs, and warming them in good olive oil with garlic, some scallions and a bit of chopped fresh vegetables, then finishing it all with chopped herbs. If corn season has ended, tender butter beans from a can, drained and rinsed, make a perfect substitute. Served with a wedge of good cheese and a thick cut of bread, the salad becomes part of a simple but complete meal, to be eaten in your own good company.

Provided by Tamar Adler

Categories     dinner, for one, main course

Number Of Ingredients 10

3 ears fresh sweet corn, shucked
Olive oil
1-2 cloves garlic, thinly sliced
1/2 bulbed spring onion or 3 scallions, thinly sliced
Kosher salt
1 small handful cherry tomatoes, halved; or half a cucumber, quartered vertically, then chopped thinly across, or both
Sprinkle of water
A few drops red- or white-wine vinegar
1 small handful fresh basil leaves, torn
1 very small handful fresh marjoram leaves, chopped

Steps:

  • Scrape the kernels from each cob by holding it vertically in a large bowl, fat end up, and cutting kernels off, into the bowl, with a sharp knife. Freeze the empty cobs for soup stock.
  • Heat a large, flat sauté pan. When it's warm, add a good amount of olive oil. Turn the heat down to medium-high, and add the garlic and onion.
  • Sprinkle them lightly with kosher salt. Stir periodically for a few minutes, until the onions and garlic have begun to become translucent, then add the tomatoes or cucumbers (or combination). Let sizzle for two minutes, then add the corn and a sprinkle of water.
  • Raise the heat, stir once or twice, taste for salt and adjust, then add a few drops of vinegar. Mix through. Turn off heat, add herbs, stir.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 208 milligrams, Sugar 6 grams, TransFat 0 grams

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.

FRESH CORN SALAD WITH SCALLIONS AND BASIL



Fresh Corn Salad with Scallions and Basil image

Summery and make-ahead, this fresh corn salad is tailor made for a cookout.

Categories     Salads

Time 25m

Yield 4 to 6

Number Of Ingredients 8

5 ears of corn, shucked
2 scallions, white and green parts, finely sliced
¼ cup vegetable oil
2½ tablespoons white wine vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely sliced fresh basil leaves
Sugar, optional

Steps:

  • Bring a large pot of salted water to a boil (see note). Boil the corn until tender-crisp, 3 to 4 minutes. Do not overcook. Drain the corn and immerse it in very cold water to stop the cooking process. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)
  • In a large bowl, combine the kernels with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning, if necessary. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. Try adding a ¼ teaspoon of sugar if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.
  • Note: When boiling corn on the cob, be sure to add enough salt that the water tastes like the sea. Try adding a few tablespoons of sugar to the water as well -- it will enhance the corn's sweetness.

Nutrition Facts : Calories 267, Fat 14 g, Carbohydrate 38 g, Protein 5 g, SaturatedFat 1 g, Sugar 6 g, Fiber 5 g, Sodium 245 mg, Cholesterol 0 mg

BASIL-CORN SALAD



Basil-Corn Salad image

It only takes 40 minutes to make this vegetarian side dish made with fresh corn, chopped tomatoes and onions. To save even more time, use whole kernel sweet corn.

Provided by By Angie McGowan

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 9

4 ears fresh sweet corn (white, yellow or combination)
1 tablespoon olive oil
2 cups chopped tomatoes
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
2 tablespoons olive oil
1 tablespoon white wine vinegar

Steps:

  • Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
  • Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
  • Cover and refrigerate salad until ready to serve.

Nutrition Facts : Calories 86.8, Carbohydrate 9.1 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 0.8 g, ServingSize 1 Serving, Sodium 153.2 mg, Sugar 3.6 g

SUMMER SWEET CORN AND BASIL SALAD



Summer Sweet Corn and Basil Salad image

This simple sweet corn and basil salad is perfect for summer cookouts or picnics and served as a side dish to barbeque. Made with only 4 ingredients, this summer sweet corn salad can be ready in less than 10 minutes!

Provided by Marisa Moore

Categories     Salad

Time 10m

Number Of Ingredients 6

5 ears fresh sweet corn on the cob
2 tbsp fresh lime juice
3 tbsp extra virgin olive oil
½ tsp coarse salt
½ tsp reshly ground black pepper
½ cup julienned or torn fresh basil

Steps:

  • (Use raw corn or grill, boil, or roast the corn as desired.)
  • Shuck the ears of corn and cut the kernels off the cob into a large bowl. If using raw corn, use the back of the knife to scrape each cob to extract the milk from the cob into the bowl.
  • Whisk the lime juice, olive oil, salt, and pepper in a medium mixing bowl. Add the corn kernels and toss until well coated.
  • Just before serving, toss in the fresh basil. Taste and adjust the salt or lemon if needed. Serve warm or at room temperature

Nutrition Facts : Calories 65 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 194 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TOMATO, CORN, AND BASIL SALAD RECIPE



Tomato, Corn, and Basil Salad Recipe image

Fresh tomato, corn, and basil make the perfect, ultra-summer salad that's tasty with any grilled meat or on its own.

Provided by Molly Watson

Categories     Salad

Time 15m

Yield 6

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil (or vegetable oil)
1 teaspoon apple cider vinegar (or white wine vinegar)
1/4 teaspoon fine sea salt
1 shallot (or 1/4 small red onion)
3 ears corn
3 medium tomatoes
2 sprigs basil

Steps:

  • Gather the ingredients.
  • In a salad bowl mix together the oil, vinegar, and salt.
  • Peel and mince the shallot. Add it to the dressing and stir to combine.
  • Husk the corn and use a sharp knife to cut off the kernels . When cutting corn kernels from the cob, be careful not to cut too deep: If you have a sharp knife and meet any resistance at all, you're cutting too deep and may end up with tough, woody knobs at the end of the kernels.
  • To prepare the tomatoes, use a sharp knife to cut out the stem end and core underneath.
  • Cut the tomatoes in half along the equator, squeeze out and discard the seeds and extra juice, and chop.
  • Toss the corn and tomatoes with dressing.
  • Slice the basil into thin strips (called chiffonade ). Sprinkle the salad with the ribbons of basil and serve. The salad will keep for a few hours topped with the basil or two to three days without the basil (sprinkle the basil on top just before serving).

Nutrition Facts : Calories 75 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 192 mg, Sugar 4 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

FRESH BASIL CORN SALAD



Fresh Basil Corn Salad image

I am something of a basil addict, and this salad is the reason. Even if you're tempted, don't use canned or frozen corn - it's just not the same! From Barefoot Contessa.

Provided by Kishka

Categories     Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 ears corn, shucked
1 small red onion, diced
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup fresh basil, chiffonade (chopped into strips)

Steps:

  • Fill a large bowl with ice water.
  • Set aside.
  • Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness.
  • Drain corn and prevent further cooking by plunging into the bowl of ice water.
  • When corn has cooled, cut the kernels off the cob.
  • Toss the cut corn with the onions, vinegar, olive oil, salt and pepper.
  • Add the fresh basil just before serving.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 242.4, Fat 12.4, SaturatedFat 1.7, Sodium 221.2, Carbohydrate 33, Fiber 4, Sugar 7.5, Protein 5.4

CREAMY SWEET CORN PASTA WITH BASIL



Creamy Sweet Corn Pasta with Basil image

Creamy Sweet Corn Pasta with Basil is the ultimate summer pasta dish. Creamy and decadent yet full of vegetables and no actual cream required!

Provided by Iowa Girl Eats

Categories     30 minute meal, entree, pasta, side dish

Yield serves 4 as a side

Number Of Ingredients 10

6oz gluten free spaghetti (or your favorite pasta shape)
6 Tablespoons butter
10oz cauliflower, trimmed and chopped into small florets
1 small shallot, minced
salt and pepper
2 ears sweet corn, kernels sliced from cob
2 large garlic cloves, pressed or minced
1/4 cup packed fresh basil leaves, chopped
squeeze fresh lemon juice
1/3 cup freshly grated parmesan cheese

Steps:

  • Bring a large pot of water to a boil. Season with a big pinch of salt then add pasta and cook until al dente. DO NOT DRAIN. Carefully use a glass measuring dish or measuring cup to scoop out ~2 cups pasta cooking water and set aside.
  • While the pasta is cooking, melt butter in a large skillet over medium-high heat. Add cauliflower and shallot, season with salt and pepper, then saute until the cauliflower begins to turn golden brown, 5 minutes. Turn heat down to medium then add sweet corn and garlic, season with more salt and pepper, and then saute until sweet corn is slightly tender, 5 more minutes. Add basil and a small squeeze of lemon juice (you can always add more later) then stir to combine. If pasta is not done cooking at this point, turn heat down to low.
  • Once pasta is al dente, and you've scooped out the pasta cooking water, use tongs to transfer pasta into skillet then toss to combine. Add parmesan cheese and 1 cup reserved pasta cooking water then simmer while stirring until a light and creamy sauce has been formed. Add more pasta cooking water if needed to achieve a light sauce - sauce will thicken as it cools. Taste then add more salt and/or fresh lemon juice, and then serve.

SWEET CORN WITH BABY BEETS AND BASIL



Sweet Corn with Baby Beets and Basil image

The vegetables in this side dish are simply tossed inolive oil, allowing the earthy-sweet summer flavors and bright colors to shine.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 55m

Number Of Ingredients 6

Coarse salt and freshly ground pepper
2 ears of corn, husked and halved
8 baby beets (about 1 pound), trimmed and scrubbed
Extra-virgin olive oil, for drizzling
1 to 2 tablespoons torn fresh basil
Garnish: basil sprigs

Steps:

  • Bring a medium pot of water to a boil; season with salt.Cook corn until tender, about 4 minutes; remove with aslotted spoon, and transfer to a plate.
  • Add beets to water, and simmer, partially covered, untiltender when pierced with a knife, 30 to 35 minutes;remove with a slotted spoon, and transfer to a plate. Let coolslightly. Peel, and cut beets into halves or quarters.
  • Carefully cut kernels from corncobs using a sharp knife,and transfer to a large shallow bowl. Add beets, anddrizzle with oil. Season with salt and pepper, and stir intorn basil. Garnish with basil sprigs.

MACARONI, TOMATO, CORN AND BASIL SALAD



Macaroni, Tomato, Corn and Basil Salad image

Categories     Salad     Pasta     Tomato     Picnic     Yogurt     High Fiber     Back to School     Basil     Corn     Summer     Chill     Healthy     Potluck     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3/4 cup uncooked elbow macaroni (about 3 1/2 ounces)
4 medium tomatoes, cut into thin wedges
5 green onions, thinly sliced
1 cup thin slices halved English hothouse cucumber
1 cup fresh corn kernels or frozen, thawed
1 cup (packed) fresh basil leaves
1/3 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons fresh lime juice
2 garlic cloves, peeled

Steps:

  • Cook macaroni in medium saucepan of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water. Drain well. Transfer macaroni to large bowl. Add tomatoes, green onions, cucumber and corn.
  • Blend basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped. Add basil dressing to macaroni mixture and toss to blend. Season salad with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

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