Recipes for Corn Salad
Rapid Fire Corn Salad – Rida Aftab Recipe
Ingredients
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Rapid Fire Corn Salad
1 tin sweet corn
- 1 cucumber
- 1 onion
- 1 tomato
- 4 salad leaves
- 1 tsp Maddi Umda Maza
- 1 tbsp oil
- 1 tbsp honey
- ½ tsp black pepper
- ¼ tsp salt
- 2 tbsp lemon juice
How to make Rapid Fire Corn Salad
- Finely slice a cucumber, an onion and 4 salad leaves and keep aside.
- Now add 2 tbsp lemon juice, 1 tbsp oil, ½ tsp black pepper, ¼ tsp salt, 1 tbsp honey, 1 tin boiled sweet corn and 1 tsp Maggi Umda Maza.
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Mix well and serve Rapid Fire Corn Salad.
Corn Salad Recipe
Corn Salad Ingredients
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Corn Salad Recipe
6 ears corn, husked and cleaned
- 3 large tomatoes, diced
- 1 large onion, diced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- salt and pepper to taste
How to make Corn Salad
- 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.
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Corn Salad is ready to serve.
Prep Time:25 Min
Cook Time:20 Min
Ready In:45 Min
Servings: 4
Roasted Corn Salad Recipe
Roasted Corn Salad Ingredients
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Roasted Corn Salad Recipe
8 ears fresh corn in husks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, chopped
- 1 cup chopped fresh cilantro
- 1/2 cup olive oil
- 4 cloves garlic, peeled and minced
- 3 limes, juiced
- 1 teaspoon white sugar
- salt and pepper to taste
- 1 tablespoon hot sauce
How to make Roasted Corn Salad
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until
tender. Remove from heat, cool slightly, and discard husks. - Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell
pepper, green bell pepper, and red onion. - In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
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Roasted Corn Salad is ready to serve.
Prep Time:20 Min
Cook Time:20 Min
Ready In:55 Min
Servings: 8
Cold Corn Salad Recipe
Cold Corn Salad Ingredients
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Cold Corn Salad Recipe
1 (10 ounce) package frozen whole-kernel corn, thawed
- 1/4 cup diced yellow bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/2 red onion, chopped
- 1/4 cup chopped cucumber
- 1 small tomato, chopped
- 1/2 cup mayonnaise, or to taste
How to make Cold Cold Corn Salad
- In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.
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Cold Corn Salad is ready to serve.
Prep Time:30 Min
Ready In:30 Min
Servings: 6
Cilantro Tomato Corn Salad Recipe
Cilantro Tomato Corn Salad Ingredients
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Cilantro Tomato Corn Salad Recipe
3 ears fresh corn in husks
- 1/4 cup butter, melted
- 2 roma (plum) tomatoes, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 bunch fresh cilantro, chopped
- salt and freshly ground black pepper to taste
- 1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)
How to make Cilantro Tomato Corn Salad
- Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
- Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.
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Cilantro Tomato Corn Salad is ready to serve.
Prep Time:15 Min
Cook Time:5 Min
Ready In:20 Min
Servings: 4
Black Bean And Corn Salad II Recipe
Black Bean And Corn Salad II Ingredients
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Black Bean And Corn Salad II Recipe
1/3 cup fresh lime juice
- 1/2 cup olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 1/2 cups frozen corn kernels
- 1 avocado – peeled, pitted and diced
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 6 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro (optional)
How to make Black Bean And Corn Salad II
- Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
- In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
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Black Bean And Corn Salad II is ready to serve.
Prep Time:25 Min
Ready In:25 Min
Servings: 6
Mexican Corn Salad Recipe
Mexican Corn Salad Ingredients
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Mexican Corn Salad Recipe
3 tablespoons butter
- 2 cups whole corn kernels, cooked
- 1 red bell pepper, diced
- 1 cup chopped zucchini
- 2 green onions, chopped
- 1 jalapeno pepper, seeded and minced
- 1/2 cup salsa
- 2 tablespoons chopped fresh cilantro
How to make Mexican Corn Salad
- In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
- Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
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Mexican Corn Salad is ready to serve.
Prep Time:10 Min
Cook Time10 Min
Ready In:46 Min
Servings: 4
Summer Corn Salad Recipe
Summer Corn Salad Ingredients
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Summer Corn Salad Recipe
6 ears corn, husked and cleaned
- 3 large tomatoes, diced
- 1 large onion, diced
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- salt and pepper to taste
How to make Summer Corn Salad
- 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 is ready to serve.
Prep Time:25 Min
Cook Time:20 Min
Ready In:45 Min
Servings: 4
Corn and Black Bean Salad Recipe
Corn and Black Bean Salad Ingredients
Corn and Black Bean Salad
- 1/4 cup balsamic vinegar
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon white sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8.75 ounce) can sweet corn, drained
How to make Corn and Black Bean Salad
- In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
- In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
- Corn and Black Bean Salad is ready to serve.
Prep Time:10 Min
Ready In:13 Hrs 30 Min
