Time 15m Yield 16-18 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.
Time 25m Yield 6 Number Of Ingredients 11 Steps:
Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain. Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool. Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.
Time 45m Yield 14 servings. Number Of Ingredients 11 Steps:
Preheat oven to 400°. Prepare cornbread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack., Coarsely crumble cornbread into a large bowl. In a small bowl, mix mayonnaise, sour cream, salad dressing mix and adobo sauce., In a 3-qt. trifle bowl or glass bowl, layer a third of the cornbread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining cornbread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.
Time 15m Yield 16-18 serving(s) Number Of Ingredients 15 Steps:
In large bowl, combine first 12 ingredients. In microwave safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 min. (I cut this about 15 sec. short in mine). Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat. Cover, and refrigerate until serving. Yield: 16-18 servings.
Time 40m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Heat a large cast-iron skillet over medium heat. Add the pork belly and cook until crispy, about 3 minutes per side. Remove from the skillet to paper towels to drain, reserving the drippings in the skillet. Increase the heat to medium-high. Add the butter and heat until melted. Add the onion and bell pepper. Season with salt and cook until the vegetables are softened and begin to brown, 4 to 5 minutes. Stir in the corn and season with salt and pepper, then chop the pork belly. Add the pork belly and tomatoes and cook until the corn is softened and the tomatoes begin to release their liquid, about 5 minutes more.
Time 45m Yield 10 to 12 servings Number Of Ingredients 11 Steps:
Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.
More about “colorful corn salad recipes”
Time 20m Yield 8 serving(s) Number Of Ingredients 14 Steps:
In a large bowl, toss together the corn, black beans, tomato, cucumber, orange pepper, onion, feta, and cilantro. In a small bowl, mix togther the olive oil, lime juice, sugar, cumin, salt and pepper. Pour the dressing over the veggie mixture and toss to coat well. Chill for about 2 hours before serving. Toss again and serve.
