Best 4 Pineapple Corn Salad Recipes
Calling all summer salad lovers! Get ready to relish the flavors of our tantalizing Pineapple Corn Salad recipe, a vibrant dish that brings together the sweetness of pineapple, the crispness of corn, and the crunch of red onion. Tossed in a tangy dressing made with mayonnaise, sour cream, and a hint of sweetness from honey, this salad is sure to be a hit at your next barbecue or potluck.
If you're looking for a vegan alternative, we've got you covered with our Vegan Pineapple Corn Salad recipe. This version uses creamy avocado and tangy lime juice instead of mayonnaise and sour cream, resulting in a light and refreshing salad that's just as delicious.
For those with a sweet tooth, our Tropical Pineapple Corn Salad recipe is a dream come true. We've added chunks of juicy mango, sweet red bell pepper, and a touch of brown sugar to create a salad that's bursting with tropical flavors.
And for a spicy kick, our Spicy Pineapple Corn Salad recipe is sure to set your taste buds ablaze. With the addition of diced jalapeños and a spicy chili dressing, this salad is not for the faint of heart, but it's sure to leave you craving more.
So, whether you prefer classic, vegan, tropical, or spicy, we have a Pineapple Corn Salad recipe that will tantalize your taste buds. Get ready to experience a symphony of flavors in every bite!
CRISPY BAKED TOFU WITH PINEAPPLE, AVOCADO & CORN SALAD #A1
A.1. Original Sauce Recipe Contest Entry. Who says A1 can't be used in meatless cuisine? It may be a steak sauce, but it happens to be vegan. It adds wonderful flavor to baked tofu, and pulls double duty as part of the tangy pineapple salad dressing. A1 truly gives this salad a unique and lively flavor.
Provided by sherahc
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the tofu into bite-size cubes and place in a medium bowl.
- Toss with 1/4 cup A1 Sauce.
- Marinate in the refrigerator for 30 minutes or more.
- Toss with the 1 tablespoon cornstarch.
- Preheat oven to 350.
- Using a slotted spoon, transfer tofu cubes to a large nonstick baking sheet and bake for 25-45 minutes, stirring occasionally, until browned and crisp. Let cool on baking sheet.
- Make the salad while the tofu is baking. Stir together the A1 Sauce, pineapple juice, and olive oil in a small bowl.
- Using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
- Transfer to a serving bowl and top with the A1 baked tofu.
Nutrition Facts : Calories 370.8, Fat 27.5, SaturatedFat 4.2, Sodium 48.9, Carbohydrate 24.7, Fiber 7.8, Sugar 8.8, Protein 12.8
CORN & PINEAPPLE SALAD
Make and share this Corn & Pineapple Salad recipe from Food.com.
Provided by Chakali
Categories Corn
Time 10m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- Prefer canned sweet corn to make the preparation quick. Wash corn kernels before use. If using natural, uncooked corn, boil corn in salted water until soft. Drain thoroughly and cool.
- Cut green bell pepper and red bell pepper into pieces to the same size of corn.
- Cut 1 and 1/2 pineapple slices into 2cm cubes (bigger than capsicum and corn size).
- Chop green chillies. Clean, wash and chop cilantro.
- Combine corn, pepper and pineapple. Mix it well with Lemon juice, pineapple juice, salt, chillies.
- Add fresh ground peppercorn before serving. Garnish with a little bit of cilantro.
PINEAPPLE CORN SALAD
This is a really quick salad you can make at the last minute if your looking for another salad. It always goes over good with every one that tries it.
Provided by DotM7037
Categories Corn
Time 10m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 3
Steps:
- Drain the corn and pineapple real well.
- Add the mayonnaise.
Nutrition Facts : Calories 104.3, Fat 3, SaturatedFat 0.5, Cholesterol 1.9, Sodium 59.9, Carbohydrate 20.2, Fiber 1.6, Sugar 9, Protein 1.7
PINEAPPLE, CORN, AND POMEGRANATE SALAD
Number Of Ingredients 7
Steps:
- In a large bowl toss together all of the ingredients except the lettuce. Refrigerate for at least an hour. To serve, line each of 4 serving plates with lettuce and divide the salad among the plates. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose ripe pineapple: A ripe pineapple will have a golden yellow color and a sweet, fragrant smell. Avoid pineapples that are green or have brown spots.
- Use fresh corn: Fresh corn is best for this salad. If you can't find fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
- Don't overcook the corn: Corn should be cooked just until it is tender-crisp. Overcooked corn will be mushy and lose its flavor.
- Use a good-quality mayonnaise: Mayonnaise is the base of the dressing for this salad, so it's important to use a good-quality mayonnaise that you enjoy the taste of.
- Add some herbs: Fresh herbs, such as cilantro or basil, can add a nice flavor to this salad.
- Serve the salad chilled: This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
Pineapple corn salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, tangy, or spicy, there is a pineapple corn salad recipe out there for you. So next time you are looking for a light and refreshing side dish, give pineapple corn salad a try. You won't be disappointed!
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