Best 6 Corn Pimento Salad Recipes

CORN SALAD

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.

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.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

KRISTI'S CORN SALAD

Steps:

• In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
• In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
• Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.

PIMENTO VEGETABLE SALAD

Steps:

• 1. Combine all dressing ingredients and bring to a boil.
• 2. Cool completely.
• 3. Drain all vegetables and put in a medium sized bowl.
• 4. Add the dressing to the vegetables and mix well.
• 5. Refrigerate at least 2 hours or overnight and serve!

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.