Best 4 Corn And Spinach Salad Recipes

Calling all salad lovers! Get ready to tantalize your taste buds with a delightful culinary creation that combines the vibrant flavors of sweet corn and tender spinach. This Corn and Spinach Salad is a symphony of textures and tastes, featuring a harmonious blend of crisp, juicy corn kernels, baby spinach's delicate greens, crumbled feta cheese's tangy bite, and crunchy walnuts' nutty flavor. Dressed in a tangy lemon-tahini dressing, this salad is a delightful symphony of flavors that will leave you craving more.

In addition to the classic Corn and Spinach Salad, this article presents a tempting array of variations to suit every palate. For a Mexican-inspired twist, try the Corn and Spinach Salad with Black Beans and Avocado, where the addition of black beans and creamy avocado adds a delightful savory dimension. If you're craving a more substantial meal, indulge in the Corn and Spinach Salad with Grilled Chicken, where tender chicken breast joins the party, making it a protein-packed lunch or dinner option.

For those seeking a vegetarian delight, the Corn and Spinach Salad with Roasted Butternut Squash offers a hearty and colorful twist, where roasted butternut squash adds a touch of sweetness and warmth. And for a truly unique experience, try the Corn and Spinach Salad with Quinoa and Feta, where fluffy quinoa and tangy feta cheese come together to create a satisfying and nutritious bowl.

No matter your taste preferences, this article has something for everyone. Dive into the world of Corn and Spinach Salads and discover a new favorite dish that will brighten up your table.

Let's cook with our recipes!

CORN AND SPINACH SALAD

Corn and Spinach Salad image

As a child, I loved the combination of fresh spinach, crunchy nuts, a good tangy cheese and red onions. I would search different restaurants to discover how chefs prepared such a special salad. Here is my own creation.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (1/2 cup dressing).

Number Of Ingredients 16

Ingredients

1/2 cup chopped walnuts
1 tablespoon sugar
1-1/2 teaspoons cider vinegar
1 package (6 ounces) fresh baby spinach
1 medium sweet red pepper, diced
1 medium red onion, diced
1 cup fresh or frozen corn, thawed
1 cup crumbled goat cheese
1/4 cup dried cranberries
DRESSING:
3 tablespoons cider vinegar
2 tablespoons orange marmalade
2 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce

Steps:

In a small heavy skillet, cook walnuts over medium heat until toasted, about 3 minutes. Sprinkle with sugar and vinegar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a large bowl, combine the spinach, red pepper, onion, corn, cheese and cranberries; sprinkle with walnuts. In a small bowl, whisk the dressing ingredients. Serve with salad.

Nutrition Facts : Calories 341 calories, Fat 24g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 484mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 16g protein.

SPINACH, CORN AND ROASTED PEPPER SALAD WITH CHIPOTLE DRESSING

Spinach, Corn and Roasted Pepper Salad with Chipotle Dressing image

Categories Salad Corn Spinach Bell Pepper Fall Cilantro Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1 teaspoon ground cumin
3 tablespoons vegetable oil
1/4 cup fresh lime juice
1 1/2 teaspoons chopped canned chipotle chilies*
2 large red bell peppers
2 cups frozen yellow corn kernels, thawed
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 6-ounce bag fresh baby spinach leaves
Fresh cilantro leaves

Steps:

Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.
Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

WHEAT BERRY, ROASTED CORN AND SPINACH SALAD

Wheat Berry, Roasted Corn and Spinach Salad image

Adventure into a sassy salad bursting with whole-grain goodness and vitamin-rich spinach.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h

Yield 6

Number Of Ingredients 15

Ingredients

3 1/2 cups water
1 cup uncooked wheat berries
1/2 teaspoon salt
1 bag (12 oz) frozen corn
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups baby spinach leaves
1 cup cherry tomatoes
1/4 cup chopped onion
2 tablespoons white vinegar
1 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons vegetable oil
1 tablespoon honey
1/8 teaspoon ground red pepper (cayenne)

Steps:

In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
Meanwhile, heat oven to 450°F. In ungreased 15x10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.

Nutrition Facts : Calories 240, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g

SPINACH AND GRILLED CORN SALAD

Spinach and Grilled Corn Salad image

Grilled corn kernels cut from the cob add smoky flavor to a simple tossed salad of baby spinach and red onion.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 6

Ingredients

2 ears corn, shucked
2 tablespoons extra virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1 tablespoon basalmic vinegar
6 ounces baby spinach (about 6 cups)
1/2 medium red onion, thinly sliced into half-moons

Steps:

Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 2 seconds). Lightly brush corn with oil, then season with salt and pepper. Grill corn, turning, until tender and blackened in places, about 8 minutes. Let cool slightly. Stand a cob on end, and carefully cut off kernels with a sharp knife using a downward motion. Repeat with other ear.
Put vinegar in a small bowl, and add oil in a slow, steady stream, whisking constantly, until emulsified. Combine spinach, onion, and grilled corn in a serving bowl; season with salt and pepper. Toss salad with dressing just before serving.

Tips:

Fresh Ingredients: Always use fresh, high-quality ingredients for the best flavor. Fresh corn and spinach are essential for this salad.
Don't Overcook the Corn: Boiling the corn for too long can make it mushy. Boil it just until it's tender-crisp, about 3-4 minutes.
Use Good Quality Feta Cheese: Feta cheese adds a salty, tangy flavor to the salad. Use a good quality feta cheese that's crumbled or grated.
Toast the Pine Nuts: Toasting the pine nuts brings out their nutty flavor. Toast them in a dry skillet over medium heat until they're golden brown and fragrant.
Make the Dressing Ahead of Time: The dressing can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it easy to assemble the salad when you're ready to serve it.

Conclusion:

This corn and spinach salad is a delicious and refreshing side dish that's perfect for any occasion. It's packed with nutrients and flavor, and it's easy to make. With a few simple tips, you can make this salad even better. So what are you waiting for? Give this recipe a try today!