Best 6 Refreshing Corn Salad Recipes

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Indulge in a refreshing and vibrant fiesta of flavors with our tantalizing Corn Salad recipes. Experience a symphony of sweet corn kernels, crisp red bell peppers, juicy tomatoes, and cool cucumbers, all harmoniously blended with a tangy dressing. Savor the crunch of fresh red onion and the subtle hint of cilantro, while a zesty lime vinaigrette elevates every bite.

For a delightful twist, try our Mexican Street Corn Salad, where grilled corn on the cob is generously coated in a luscious combination of mayonnaise, sour cream, cotija cheese, and chili powder. The smoky and charred flavor of the corn blends seamlessly with the creamy and tangy dressing, creating a tantalizing treat.

If you prefer a lighter and healthier option, our Simple Corn Salad is the perfect choice. With just a handful of fresh ingredients and a simple vinaigrette, this salad embodies the essence of simplicity and flavor. The sweetness of the corn, the crunch of the vegetables, and the tangy dressing come together in a refreshing and wholesome dish.

And for those who crave a burst of bold flavors, our Spicy Corn Salad is sure to satisfy. Featuring a fiery combination of jalapeños, chili powder, and cayenne pepper, this salad packs a punch that will awaken your taste buds. The heat is perfectly balanced by the sweetness of the corn and the cooling crunch of the vegetables, resulting in an addictive and unforgettable salad.

No matter your preference, our Corn Salad recipes offer a delightful symphony of flavors and textures that will elevate any occasion. From backyard barbecues to potlucks and weeknight dinners, these salads are guaranteed to be the star of the show. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving more.

Here are our top 6 tried and tested recipes!

FRESH CORN SALAD



Fresh Corn Salad image

I created this fresh corn salad to serve with our lobster dinners that we have about once a month (seafood Sunday). I wanted to do something outside of the traditional sides like corn on the cob and potato. It's now a family favorite! Goes well with a grilled steak or tuna steak as well. The combination of sweet with the corn and salty with the feta is an unexpected delight!

Provided by HP_imagines

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 8

3 ears sweet corn
1 ½ pints cherry tomatoes, halved lengthwise
1 bunch green onions, diced
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
2 tablespoons aged white wine vinegar
salt and ground black pepper to taste
1 (4 ounce) package feta cheese, cubed

Steps:

  • Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle.
  • Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.

Nutrition Facts : Calories 234 calories, Carbohydrate 23.3 g, Cholesterol 25.1 mg, Fat 14 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 5.3 g, Sodium 384.3 mg, Sugar 4.6 g

FRESH CORN SALAD



Fresh Corn Salad image

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

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

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.

FRESH CORN AND TOMATO SALAD



Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

Steps:

  • Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  • Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

FRESH CORN SALAD



Fresh Corn Salad image

Provided by Molly O'Neill

Categories     salads and dressings, side dish

Time 2h15m

Yield 25 servings

Number Of Ingredients 10

18 ears fresh corn, husk and silk removed
4 scallions, sliced
3 large red bell peppers, cut into 1/2-inch dice
3 large green peppers, cut into 1/2-inch dice
3 cucumbers, peeled, seeded and chopped
1/2 cup chopped fresh dill
1 pint cherry tomatoes, sliced in half
1 1/2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

  • Slice the corn off the cobs into a very large bowl. In a large pot, bring about 2 quarts of water to boil. Add the corn kernels and cover. Bring to a boil and cook 4 minutes, stirring the corn once every minute and removing silk or husks. Drain and refresh under cold water. Put the corn in a large serving bowl with the remaining vegetables. Add the oil. Toss well. Add the vinegar and salt and pepper to taste and mix well. Marinate 1 to 2 hours.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 8 grams, TransFat 0 grams

FRESH SUMMER CORN SALAD



Fresh Summer Corn Salad image

This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.

Provided by ltlmsmfft

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

4 ears fresh corn, shucked
½ cup finely diced red onion
2 ½ tablespoons red wine vinegar
2 ½ tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
5 tablespoons thinly sliced fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
  • Remove kernels, cutting close to the cobs.
  • Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 13.3 g, Fat 6.4 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 169.8 mg, Sugar 2.5 g

P.J.'S FRESH CORN SALAD



P.J.'s Fresh Corn Salad image

My son in-law makes this salad during the summer. It is so refreshing on a hot day.

Provided by BROWNDOG

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 7

8 ears fresh corn
1 tomato, chopped
1 zucchini, chopped
1 cucumber, peeled and chopped
1 red onion, chopped
1 red bell pepper, chopped
½ cup Italian-style salad dressing

Steps:

  • Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 23 g, Fat 5.4 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 261.5 mg, Sugar 6.2 g

Tips:

  • For the freshest corn salad, use sweet corn that is in season.
  • If you don't have fresh corn, you can use frozen or canned corn, but be sure to drain it well before using.
  • If you like a little heat in your salad, add a pinch of cayenne pepper or diced jalapeño.
  • For a more substantial salad, add some cooked protein, such as grilled chicken, shrimp, or tofu.
  • To make the salad ahead of time, simply combine all of the ingredients except the avocado and cilantro. Cover and refrigerate for up to 24 hours. Just before serving, add the avocado and cilantro.

Conclusion:

Corn salad is a refreshing and versatile side dish that can be enjoyed all summer long. With its sweet corn, crunchy vegetables, and tangy dressing, this salad is sure to be a hit at your next cookout or potluck. So next time you're looking for a light and healthy dish, give corn salad a try!

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