Best 9 Summer Corn And Cabbage Salad Recipes

SPICY CABBAGE AND CORN SLAW

Steps:

• Toss together the corn, coleslaw, and jalapeno peppers. In another bowl stir together the remaining ingredients.
• Toss the veggies and dressing together. Refrigerate until ready to serve.

SUMMER CORN AND CABBAGE SALAD

Steps:

• In a Dutch oven, bring 2 quarts lightly salted water to a boil over high heat. Carefully add fresh ears of corn; return to a boil. Lower the heat and simmer, covered, for 6 to 8 minutes or until corn is tender (Or, cook the frozen corn according to package directions.) Drain corn well. When fresh corn is cool enough to handle, cut off corn kernels. Hold an ear of corn at an angle so that one end rests on cutting board. Using a sharp knife, cut down across tips of kernels toward board. Repeat with remaining ears.
• In a large bowl, combine the corn, cabbage, sweet pepper, and celery. To prepare the dressing, in a jar with a tight-fitting lid, combine oil, lemon juice, honey, mustard, salt, and black pepper. Cover; shake well. Pour dressing over corn mixture. Toss to coat. Cover and refrigerate for 2 to 24 hours. To serve, spoon the salad onto leaf lettuce, if desired.

CORN SALAD

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.

LATIN CABBAGE AND CORN SALAD

Steps:

• Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
• Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

GRILLED CORN AND RED CABBAGE SLAW

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
• Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
• Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

CORN AND RED CABBAGE SALAD

Steps:

• Combine all ingredients in a large bowl and toss to combine.

CABBAGE SALAD

Steps:

• Whisk together vinegar and melted butter. Season with salt and pepper. Mix with cabbage. Prepare well ahead of dinnertime so that the flavors can marry.

SUMMER CORN SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
• In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

SUMMER CORN SALAD

Steps:

• In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.