Valencia Corn Salad Recipes

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SUMMER CORN SALAD



Summer Corn Salad image

This Summer Corn Salad definitely can enjoyed all year round! It's a fresh corn salad made with onion, bell pepper, avocado, and corn! Fresh or frozen corn will work!

Provided by Alyssa Rivers

Categories     Salad

Time 30m

Number Of Ingredients 11

6-8 ears corn
2 Tablespoon olive oil
1/2 red onion (, diced)
1/2 red bell pepper (, diced)
1 avocado (, seeded, peeled and chopped)
4 Tablespoon olive oil
6 Tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon dijon mustard
juice from 1 lime
salt and pepper

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.

Nutrition Facts : ServingSize 8 g, Calories 144 kcal, Carbohydrate 4 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 10 mg, Fiber 2 g, Sugar 1 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.

FRESH CORN SALAD



Fresh Corn Salad image

If corn is less than sparkling and perfect, refresh it. Blanch it for 1 minute in boiling salted water, then transfer it to salted ice water to halt the cooking.

Provided by BHG Test Kitchen

Time 35m

Number Of Ingredients 14

0.5 cup cider vinegar
0.25 - 0.333 cup sugar
1 teaspoon kosher salt
0.5 teaspoon coarsely ground black pepper
4 ears fresh corn
0.5 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry
0.5 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
0.5 cup red or orange sweet pepper, diced to same size as onions
0.5 cup cherry or pear tomatoes, halved or quartered
3 tablespoon parsley, finely torn
1 tablespoon basil leaves or buds, pulled apart
1 tablespoon fresh jalapeno, seeds and veins removed, very finely diced*
0.5 teaspoon sea salt or kosher salt
1 - 2 cup small arugula leaves

Steps:

  • For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
  • For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
  • To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings

Nutrition Facts : Calories 77 kcal, Carbohydrate 17 g, Protein 2 g, Sodium 401 mg, Sugar 10 g, Fat 1 g, UnsaturatedFat 0 g

AUTHENTIC ¨ENSALADA VALENCIANA¨ SALAD FROM VALENCIA SPAIN



Authentic ¨Ensalada Valenciana¨ Salad from Valencia Spain image

Provided by Albert Bevia @ Spain on a Fork

Categories     Salad

Number Of Ingredients 11

1 head romaine lettuce
1/2 onion
2 tomatoes
4 white jarred asparagus
15 green pimento stuffed spanish olives
2 organic eggs
2 tins Spanish tuna
pinch sea salt
pinch black pepper
1/4 cup jarred corn
2 tbsp extra virgin olive oil

Steps:

  • Add 2 medium sized organic eggs into a sauce pan, fill it with cold water to about 1 inch above the eggs, heat it with a high heat, once it comes to a boil place a lid on top and lower the fire to a low heat, after 9 minutes remove the pan from the heat, drain the water and rinse the eggs under cold running water, set aside to cool
  • Remove the leaves from a head of romaine lettuce and stack them up, tightly roll the leaves together, kind of like a cigar, cut it right down the middle lengthwise and roughly chop the lettuce
  • Rinse the cut lettuce under cold running water and pat dry with a dish cloth or use a salad spinner, add the cleaned lettuce into a large shallow bowl
  • Thinly slice 1/2 of an onion and add on top of the lettuce, cut 2 tomatoes into wedges and add on top of the lettuce, grab between 15 to 20 green pimento stuffed Spanish olives and decorate around the salad, grab 4 jarred white asparagus and gently pat them dry with paper towels, add on top of the salad, season everything with fine sea salt and freshly cracked black pepper
  • Drain the oil from 2 tins of Spanish tuna and add the tuna on top of the salad
  • Peel the eggs and cut them in half lengthwise, add on top of the salad, sprinkle about a 1/4 cup of jarred corn over the salad and drizzle in about 2 tbsp of a good quality extra virgin olive oil, enjoy!

SUMMER CORN SALAD



Summer Corn Salad image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 8 servings

Number Of Ingredients 8

4 ears corn
1 red onion, cut into small dice
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
Handful fresh cilantro, finely chopped
2 to 3 tablespoons extra-virgin olive oil
Juice of 1 lime
Kosher salt and freshly ground black pepper

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.

VALENCIAN SAVORY EMPANADAS



Valencian Savory Empanadas image

Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!

Provided by IIJUAN12

Categories     Appetizers and Snacks     Tapas

Time 30m

Yield 12

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, chopped
2 small tomatoes - peeled, seeded and chopped
4 ounces diced cooked ham
2 hard-cooked eggs, chopped
1 ½ tablespoons chopped fresh parsley
salt and pepper to taste
1 (10 ounce) can refrigerated pizza crust dough

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.
  • Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.
  • Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 12.6 g, Cholesterol 40.6 mg, Fat 5.7 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 287.1 mg, Sugar 2.3 g

CARIBBEAN CORN AND APPLE SALAD



Caribbean Corn and Apple Salad image

A lite salad great for the summer to accompany your BBQ favorites.

Provided by Mr.Kipps

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 7

3 ears corn on the cob, husks and silk removed
2 apples - peeled, cored and diced
¼ cup mayonnaise
2 tablespoons vinegar
1 pinch chili powder
salt and ground black pepper to taste
1 wedge lime

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Lay ears of corn onto the preheated grill. Cook the corn until the kernels are lightly browned, 10 to 15 minutes, turning the ears often. Set corn aside to cool. When cooled, cut kernels from the ears and transfer to a large salad bowl.
  • Lightly toss apples with corn. Whisk mayonnaise, vinegar, chili powder, salt, and black pepper in a separate bowl; stir the dressing into the apples and corn. Squeeze lime wedge over the salad and serve.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.4 g, Cholesterol 3.5 mg, Fat 7.9 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 61 mg, Sugar 6.4 g

VALENCIA CORN SALAD



Valencia Corn Salad image

I first prepared this Spanish-influenced salad around the age of 17. Perfect for picnics or potlucks and low in calories, too! Cut out of a woman's magazine-probably Good Housekeeping or similar with just a few very minor changes.

Provided by COOKGIRl

Categories     Corn

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups corn (frozen or fresh kernels, sometimes I roast the kernels)
1 (2 ounce) jar pimientos, drained or 2 ounces roasted red peppers
1/2 cup sliced black olives, drained
1/4 cup red onion, diced small (my addition)
2 tablespoons fresh curly-leaf parsley, minced
1/2 cup freshly squeezed orange juice
3 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 small pinch spanish smoked paprika (optional-depending on the other dishes served)
salt, to taste
fresh ground black pepper, to taste

Steps:

  • NOTE: If using frozen corn, thaw first.
  • Whisk the vinaigrette ingredients together.
  • In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
  • Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.

Nutrition Facts : Calories 140.4, Fat 6.9, SaturatedFat 0.9, Sodium 86, Carbohydrate 19.7, Fiber 2.5, Sugar 5.7, Protein 3

FRESH CORN SALAD



Fresh Corn Salad image

Scallions and basil add a flavor twist to summery corn salad.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 8

5 tablespoons good-quality olive oil
8 cups corn kernels (10 to 12 ears)
1 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup small diced red onion
1/4 cup thinly sliced scallion, white and green parts (2 scallions)
2 tablespoons cider vinegar
1 cup julienned basil leaves

Steps:

  • Heat a large skillet over medium heat, and add 3 tablespoons olive oil. When oil is hot, add corn, salt, and pepper, and cook for 5 minutes, until just cooked and no longer starchy. Remove from heat, and stir in red onion, scallion, cider vinegar, and remaining 2 tablespoons olive oil. Allow salad to cool; stir in basil before serving. Serve cold or at room temperature.

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