Best 4 Fresh Corn Salad With Honey Lime Vinaigrette Recipes
Indulge in a vibrant and refreshing Fresh Corn Salad bursting with crisp corn kernels, sweet bell peppers, juicy tomatoes, and aromatic red onions. Tossed in a tangy Honey Lime Vinaigrette, this salad offers a delightful balance of flavors and textures.
Featuring variations such as Mexican Street Corn Salad, Elote Salad, Southwest Corn Salad, and Grilled Corn Salad, our collection caters to diverse tastes and preferences. Each recipe offers unique twists and combinations of ingredients, from the spicy kick of chili peppers to the smoky charm of grilled corn.
Whether you're seeking a light and healthy side dish for your next barbecue or a flavorful vegetarian main course, our Fresh Corn Salad recipes are sure to impress. Explore the vibrant flavors and textures of corn in these culinary creations that celebrate the essence of summer produce.
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.
GRILLED CORN SALAD WITH LIME VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
- Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
- For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.
FRESH CORN SALAD
People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides-and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.
Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CORN SALAD WITH LIME VINAIGRETTE
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.
Provided by Jen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
- Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.9 g, Fat 11 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 156.8 mg, Sugar 3.2 g
Tips:
- Choose the best corn: Look for fresh, young corn with tightly packed kernels and bright green husks. Avoid corn that is dried out or has brown or black spots.
- Cook the corn properly: To get the best flavor and texture, cook the corn until it is just tender. Overcooked corn will be tough and chewy.
- Make the dressing ahead of time: The honey-lime vinaigrette can be made up to 24 hours in advance. This will give the flavors time to meld and develop.
- Use fresh herbs: Fresh herbs, such as cilantro and basil, add a bright, herbaceous flavor to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but use only half the amount.
- Don't overcrowd the salad: When you're assembling the salad, don't overcrowd the bowl. This will prevent the dressing from evenly coating the ingredients.
Conclusion:
This fresh corn salad with honey-lime vinaigrette is a delicious and refreshing side dish that is perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give this recipe a try.
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