Best 3 Corn Off The Cob Salad Recipes
Indulge in a symphony of flavors with our irresistible Corn Off the Cob Salad, a delightful dish that brings together the vibrant sweetness of corn, the crisp crunch of vegetables, and a tangy-sweet dressing. This salad is a true crowd-pleaser, perfect for summer gatherings, potlucks, or as a refreshing side dish. With three delectable variations – Classic Corn Salad, Mexican Street Corn Salad, and Asian Corn Salad – there's something for every palate. Let's dive into these culinary masterpieces and tantalize your taste buds!
Here are our top 3 tried and tested recipes!
GRILLED CORN OFF THE COB SALAD
Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad...
Provided by Lish
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 12h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
- Remove husks and silk from corn, then cut corn kernels from the cob.
- Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
- Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
- Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 38.7 g, Fat 20.2 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 370.9 mg, Sugar 8.6 g
MEXICAN CORN-OFF-THE-COB SALAD
This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.
Provided by HeidiS
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
- Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.
Nutrition Facts : Calories 209 calories, Carbohydrate 13.7 g, Cholesterol 28.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 5.7 g, Sodium 357.6 mg, Sugar 2.2 g
FRESH CORN SALAD
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
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.
Tips:
- Choose the right corn. Look for corn that is fresh and in season. The kernels should be plump and milky, and the cob should be free of blemishes.
- Cook the corn properly. You can cook corn on the cob in a variety of ways, but the most popular methods are boiling, grilling, and roasting. No matter which method you choose, be sure to cook the corn until it is tender but still has a slight crunch.
- Remove the kernels from the cob. Once the corn is cooked, you can remove the kernels from the cob using a sharp knife or a corn stripper. Be careful not to cut yourself!
- Use fresh ingredients. The best corn off the cob salad is made with fresh ingredients. Use ripe tomatoes, cucumbers, red onion, and cilantro. You can also add other vegetables, such as bell peppers, jalapeños, or avocado.
- Make a flavorful dressing. The dressing is what really brings the corn off the cob salad together. Use a simple vinaigrette made with olive oil, vinegar, salt, and pepper. You can also add other ingredients to the dressing, such as Dijon mustard, honey, or lime juice.
Conclusion:
Corn off the cob salad is a delicious and refreshing side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. With a little planning, you can make a corn off the cob salad that everyone will love.
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