Best 4 Pjs Fresh Corn Salad Recipes
Indulge in the vibrant flavors of summer with PJ's Fresh Corn Salad, a refreshing and delectable dish perfect for any occasion. This salad features sweet and crisp corn kernels, roasted red bell peppers, red onion, and a zesty dressing made with lime juice, olive oil, salt, and pepper, providing a delightful balance of sweetness, tanginess, and a hint of smokiness. Our collection also includes a classic Corn Salad with a creamy mayonnaise-based dressing, a Mexican Corn Salad with a kick of chili powder and cumin, and a Grilled Corn Salad with a smoky chipotle dressing, each offering unique flavor profiles. Whether you prefer a simple and timeless salad or one with a bold and spicy twist, these recipes are sure to tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
GARDEN-FRESH CORN SALAD
This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It's the perfect summertime salad. Recipe yields 4 to 6 salads.
Provided by Cookie and Kate
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
- In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
- Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
- Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.
Nutrition Facts : ServingSize 1 of 4 salads, made with feta instead of avocado, Calories 267 calories, Sugar 9.3 g, Sodium 417.8 mg, Fat 18.3 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 3.3 g, Protein 6.3 g, Cholesterol 11.1 mg
CORN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
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
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.
SOUTHWEST CORN AND CHICKEN SALAD
Whether you make our easy southwest chicken salad with corn for a potluck or tuck it into lunch boxes on weekdays, this tasty salad is fast, fresh, flavorful and delicious! We're serious about how quick this dish is-thanks to ingredients like frozen corn and Betty Crocker™ Southwest Style Corn Suddenly Deli Salad Starter Kit, it comes together in just 15 minutes! We'd say that makes it a must-try.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 7
Number Of Ingredients 7
Steps:
- In medium bowl, combine vegetable blend (from kit) and 1/2 cup boiling water. Let stand 5 minutes; drain.
- Cook frozen corn according to package directions; drain if necessary.
- In large bowl, stir together sour cream, 1/4 cup water and the dressing mix (from kit); stir in chicken and jalapeño chile.
- Stir in corn, vegetable blend and cheese. Serve immediately, or refrigerate.
Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize About 1/2 Cup, Sodium 340 mg, Sugar 4 g, TransFat 0 g
Tips:
- Look for fresh corn with bright green husks and tightly packed kernels. Avoid ears with brown or damaged husks.
- To remove the kernels from the cob, hold the ear of corn vertically and slice downwards with a sharp knife.
- If you don't have fresh corn, you can use frozen or canned corn in this recipe.
- To make the dressing, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper.
- Add the dressing to the corn and toss to coat.
- Serve the salad immediately or chill it for later.
Conclusion:
This fresh corn 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 preferences. For a spicier salad, add more chili powder or cayenne pepper. For a sweeter salad, add more honey or maple syrup. The possibilities are endless!
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