Best 4 Corny Vegetable Salad Recipes
Indulge in the vibrant medley of flavors and textures that is corny vegetable salad, a delectable dish that tantalizes the taste buds with every bite. This delightful salad showcases a symphony of crisp, crunchy, and juicy vegetables, each contributing its unique charm. From the sweetness of corn kernels to the refreshing crunch of cucumbers, the earthy notes of bell peppers to the tangy zing of tomatoes, this salad is a celebration of fresh and wholesome ingredients. Accompanied by a selection of delectable dressing options, from a classic vinaigrette to a creamy ranch, this salad offers a customizable culinary experience guaranteed to satisfy any palate. Whether served as a light and refreshing side dish or as a hearty main course, corny vegetable salad is a versatile dish that will brighten up any table.
Here are our top 4 tried and tested recipes!
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.
QUICK VEGETABLE SALAD
This recipe was given to me by a friend and it's one the entire family likes. Whenever we have a family get-together, I'm asked to bring this salad.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large salad bowl, combine the corn, tomato, celery, cucumber, green pepper and onion. , In a small bowl, combine the remaining ingredients; gently blend into the salad. Serve immediately.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CORNY SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
- In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.
ROASTED CORN AND VEGETABLE SALAD
This lovely salad captures the best of vegetables and doesn't heat up to kitchen!
Provided by thedailygourmet
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
- Meanwhile peel back corn husks carefully, leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
- Grill corn, turning often, about 10 minutes. Add zucchini, bell pepper, and jalapeno to the grill and cook, turning often, to allow grill marks to form on all sides, until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char, developing grill marks. Remove from grill and allow to cool.
- Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
- Combine corn, zucchini, jalapeno, bell pepper, cilantro, lime juice, remaining 1 teaspoon Greek seasoning, 2 tablespoons olive oil, and salt in a large bowl. Stir in avocado just before serving.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 31.8 g, Fat 29.6 g, Fiber 10.8 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 529.5 mg, Sugar 6 g
Tips:
- To save time, use pre-cut vegetables. You can also roast the vegetables ahead of time and store them in the refrigerator for up to 3 days.
- For a more flavorful salad, use a variety of vegetables. Some good options include corn, zucchini, red bell pepper, and green beans.
- Be sure to cook the vegetables until they are tender-crisp. Overcooked vegetables will be mushy and bland.
- For a creamy dressing, use mayonnaise or sour cream. For a lighter dressing, use Greek yogurt or buttermilk.
- Season the dressing to taste with salt, pepper, and herbs. You can also add a squeeze of lemon juice or a dollop of Dijon mustard.
- Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
Corn vegetable salad is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a great way to use up leftover vegetables, and it is also a healthy and affordable option. With a few simple tips, you can make a delicious corn vegetable salad that everyone will love.
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