Best 12 Corn Medley Salad Recipes

FRESH CORN MEDLEY

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Add the corn, water, pimientos, honey, salt and pepper., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until corn is tender. Sprinkle with cheese and bacon.

GRILLED CORN MEDLEY

Steps:

• In a large bowl, combine all ingredients; toss to coat. Transfer to a disposable foil pan. Grill, covered, over medium-hot heat for 5 minutes; stir. Grill 3-5 minutes longer or until vegetables are tender.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

CORN AND BEAN MEDLEY

Steps:

• In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.

FRESH CORN SALAD

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.

SPICY CORN MEDLEY

Steps:

• Preheat grill over medium-high heat.
• Quick hit corn on grill to get a bit of color. Strip kernels off cob.
• Fine dice the peppers and onion. Place the butter into a saute pan over medium-high heat. Once melted, cook the peppers and onions until tender. Add sugar, salt and pepper, to taste. Add corn. Add tarragon at end.

TEXAS TWO-STEP CORN MEDLEY

Steps:

• In a medium skillet, saute onion in butter until tender.
• Add squash, garlic, chilies & lemon pepper, continuing to saute until squash is crisp-tender, about 5 minutes.
• Add corn, cooking & stirring for another 2 minutes.
• Sprinkle with cheese, then cover & let stand until cheese is melted.

CORN MEDLEY SALAD

Steps:

• In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
• Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.
• Country Woman.

CORN AND RED PEPPER MEDLEY

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

CRUNCHY CORN MEDLEY

Steps:

• In a large serving bowl, combine the first 8 ingredients.
• In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
• Pour over corn mixture; mix well.
• Cover and chill for at least 3 hours.
• Stir just before serving; serve with a slotted spoon.

BEAN SALAD MEDLEY

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, combine remaining ingredients. , Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

SUMMER CORN SALAD

Steps:

• In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.