Time 35m Number Of Ingredients 14 Steps:
For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves. To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings
Time 30m Yield 6 cups Number Of Ingredients 8 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.
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.
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.
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.
Time 13m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Cook the ears of corn for about 5-7 minutes in a large pot of boiling salted water. Drain and place into a bowl of ice water to stop the cooking. When corn is cooled, cut kernels off of the cob. Mix corn in a large bowl with red onions, oil, vinegar, salt and pepper. Toss in fresh basil ribbons right before serving. I usually taste to see if more salt and pepper is needed. Can be served cold or at room temperature.
Time 10m Yield 8 servings. Number Of Ingredients 6 Steps:
In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Time 35m Yield 10-12 servings. Number Of Ingredients 7 Steps:
Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.
Time 25m Yield 4 Number Of Ingredients 8 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.
Time 20m Yield 10 servings. Number Of Ingredients 13 Steps:
In a large saucepan, cook corn in enough boiling water to cover for 5-7 minutes or until tender. Drain, cool and set aside. , In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt if desired, basil and cayenne pepper. Cut cooled corn off the cob (should measure 4 cups). , Add the corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight.
Number Of Ingredients 8 Steps:
Remove corn kernels from cobs and place in a large bowl. With the side of a spoon, scrape corn milk from cobs into the bowl. Add remaining ingredients and stir to combine. Corn salad can be made a day ahead and stored in the fridge. Remove from fridge at least 30 minutes before serving.
Time 2h15m Yield 25 servings Number Of Ingredients 10 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.
Time 35m Yield 2 Number Of Ingredients 9 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer. Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes. Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.
Time 25m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter. Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled. In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice. Puree until smooth, and season to taste with salt and pepper. Pour the dressing over the vegetables, and serve.
More about “fresh corn salad recipes”
Time 30m Yield 6 Number Of Ingredients 7 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.
