Best 3 Best Corn Salad Recipes

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Indulge in a symphony of flavors with our collection of corn salad recipes! From classic to unique, each dish is a culinary masterpiece that celebrates the sweet crunch of corn. Experience the simplicity of the Traditional Corn Salad, a timeless recipe that combines corn, red onion, bell pepper, and a tangy dressing. For a taste of the Southwest, try the Mexican Corn Salad, featuring a blend of corn, black beans, tomatoes, and a zesty cilantro-lime dressing. If you're craving something creamy and refreshing, the Creamy Corn Salad is your perfect match, with its combination of corn, avocado, bacon, and a creamy dressing. And for a delightful twist, the Corn and Avocado Salad with Chipotle Dressing offers a smoky and spicy kick that will tantalize your taste buds. No matter your preference, these corn salad recipes are guaranteed to elevate your meals and leave you craving more.

Let's cook with our recipes!

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.

CORN SALAD



Corn Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

6 ears corn
Olive oil, for brushing
Kosher salt and freshly ground black pepper
3 Roma tomatoes, diced
3 green onions, sliced
1 red bell pepper, diced
1 jalapeno, sliced thinly
3 tablespoons olive oil
Juice of 3 limes
Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro leaves, roughly chopped

Steps:

  • For the corn: Prepare a grill for medium-high heat.
  • Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
  • For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
  • Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

SUMMER CORN SALAD



Summer Corn Salad image

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Provided by Eileen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  • In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g

Tips:

  • Use fresh corn: Fresh corn has the best flavor and sweetness. If you can't find fresh corn, frozen corn is a good substitute.
  • Don't overcook the corn: Corn should be cooked just until it is tender-crisp. Overcooked corn will be tough and chewy.
  • Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Some good options include tomatoes, cucumbers, zucchini, and bell peppers.
  • Use a light dressing: A light dressing will allow the flavors of the corn and vegetables to shine through. A simple vinaigrette or a yogurt-based dressing are both good options.
  • Serve immediately: Corn salad is best served immediately after it is made. The longer it sits, the more the vegetables will wilt.

Conclusion:

Corn salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or loaded with vegetables, there is a corn salad recipe out there for everyone. So next time you are looking for a light and healthy side dish, give corn salad a try.

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