Zesty Corn Salad Recipes

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ZESTY CORN SALAD



Zesty Corn Salad image

Got a crowd to feed? Make at least one item on the menu something simple-like this corn salad. It only takes 15 minutes to prep before chilling.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield Makes 12 servings, about 1/2 cup each.

Number Of Ingredients 6

2 cans (15-1/4 oz. each) whole kernel corn, drained
1 medium green pepper, chopped
1 medium red onion, chopped
6 jalapeño peppers, seeded, minced
1 cup chopped cilantro
3/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Mix all ingredients until well blended; cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

ZESTY CORN SALAD



Zesty Corn Salad image

If you don't have fresh, you could use frozen corn, cooked for a shorter period. Prep time includes chilling time.

Provided by WI Cheesehead

Categories     Corn

Time 19m

Yield 6 serving(s)

Number Of Ingredients 12

4 cups fresh corn kernels (about 8 ears)
1 cup water
1 1/3 cups sweet red peppers, chopped
1 cup sliced celery
1/2 cup sliced green onion
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1/2 cup raspberry vinegar
1/4 cup sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine corn kernels and water in a medium saucepan. Bring to boil. Reduce heat and simmer, uncovered, 15 min or until corn is tender. Drain well.
  • Combine corn, red pepper, celery, green onions, parsley and basil in large bowl.
  • In separate bowl, combine vinegar, sugar, oil, salt and pepper. Pour over corn mix.
  • Toss well. Cover and chill at least 4 hours, stirring occasionally.
  • Toss before serving. Six (1-cup) servings.

Nutrition Facts : Calories 157, Fat 3.7, SaturatedFat 0.5, Sodium 228.4, Carbohydrate 31.4, Fiber 4.2, Sugar 13.6, Protein 4.1

ZESTY CORN SALAD



Zesty Corn Salad image

We discovered this recipe at a Fourth of July celebration years ago. It's been a favorite ever since.-Jennifer Sikes, Tyler, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 9

1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (7 ounces each) white or shoepeg corn, drained
2 celery ribs with leaves, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
4 green onions, sliced
1 jalapeno pepper, seeded and chopped
1/2 cup Italian salad dressing
1/2 teaspoon ground cumin

Steps:

  • In a large bowl, combine the first seven ingredients. Combine salad dressing and cumin; pour over corn mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts :

ZESTY SOUTHWEST CORN SALAD



Zesty Southwest Corn Salad image

Easy and delicious, this salad is refreshing with your summer grilled dishes.

Provided by CookingQueen

Categories     Corn Salad

Time 20m

Yield 10

Number Of Ingredients 12

2 (16 ounce) packages frozen corn, thawed and drained
1 ½ cups cherry tomatoes, halved
½ cup diced green bell pepper
⅓ cup diced red onion
¼ cup olive oil
3 tablespoons freshly chopped cilantro
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper

Steps:

  • Combine corn, tomatoes, bell pepper, and onion in a large bowl.
  • Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g

RAW VEGAN ZESTY LIME CORN SALAD



Raw Vegan Zesty Lime Corn Salad image

This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don't cook with it very often as I can think of so many other more nutritious vegetables I prefer to work with. But there is something about the light zestiness of the lime juice and the heat of the chili that puts a zing in the step of even the most corn-phobic diner and bewitches the palate, creating culinary music of a very simple and universal nature. And the best thing about this salad? It doesn't taste "corny"! I have added the quantities of chilli, garlic and lime juice that I like. I used frozen corn, but fresh is always best. The best part is, that either way, you don't have to cook the corn. Just soak it in some hot water for a few minutes and then drain. Throw it together and season to taste. YUM!

Provided by The Blender Girl

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 cups organic corn kernels
1 cup diced red pepper
1 cup finely diced vine ripened tomatoes
1 cup avocado, diced
1 cup chopped fresh cilantro
1 tablespoon about 1 finely chopped serrano chili (to taste)
1 tablespoon finely chopped fresh garlic (2-3 cloves)
2 tablespoons fresh lime juice
1 tablespoon cold pressed extra virgin olive oil
1 teaspoon celtic sea salt (to taste)
freshly cracked black pepper

Steps:

  • Soak the raw corn in some hot water for a few minutes and then drain.
  • Toss with the other ingredients, season to taste and then get corny!

Nutrition Facts : Calories 258.6, Fat 10.4, SaturatedFat 1.5, Sodium 594.5, Carbohydrate 43, Fiber 8, Sugar 3.2, Protein 6.8

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