Best 12 Colorful Corn Recipes
In the realm of culinary delights, "colorful corn" stands as a vibrant and versatile ingredient, captivating taste buds and adding a splash of color to any dish. With its stunning array of hues, from sunshine yellow to deep purple, and a naturally sweet flavor, colorful corn has emerged as a culinary star, inspiring a multitude of delectable recipes. Whether you seek a simple side dish to complement your main course or a vibrant centerpiece for your next gathering, this versatile ingredient offers endless possibilities for culinary exploration. Embark on a journey of flavors and colors as we delve into the world of colorful corn recipes, uncovering hidden gems that will transform your culinary repertoire and leave your taste buds craving more.
Here are our top 12 tried and tested recipes!
COLORFUL CORN 'N' BEAN SALAD
This quick recipe couldn't be easier...the liquid from the corn relish becomes a ready-made dressing! And because there's no mayo, it's a perfect salad to bring along on summer outings.-TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
COLORFUL CORN SALSA
This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 2-1/2 cups.
Number Of Ingredients 11
Steps:
- Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
COLORFUL CORN SALAD
Provided by Food Network
Categories side-dish
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.
COLORFUL ROASTED CORN SALAD
I came up with this recipe when needing a colorful side dish to go with mild chicken enchiladas and which needed to be low spice, low acid, and without beans, tomatoes, peppers, or onions. Hope you enjoy.
Provided by scooter
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
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.
Nutrition Facts : Calories 146 calories, Carbohydrate 20.5 g, Fat 7.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 210.7 mg, Sugar 6.4 g
COLORFUL CORN SALAD
This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing Southwestern flavor that brings people back for seconds. It's nice to have a different kind of salad to share. -Helen Koedel, Hamilton, Ohio
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 251mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
PAN SEARED CHILEAN SEA BASS, ROASTED BABY CORN, AND COLORFUL PEPPER INFUSED BROTH
Steps:
- Preheat oven to 400 degrees F.
- In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done.
- In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper.
- In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.
COLORFUL CORN CHOWDER
Was rated delicious by my children, ages 6 - 11! Plus is an easy meal.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 35m
Yield 10
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
- Stir in thawed corn, potato flakes, salt, ground peppers, and 3 cups water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
- Stir in milk and half and half. Warm only. Do not boil. Serve sprinkled with grated cheese.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 25 g, Cholesterol 24.9 mg, Fat 8.5 g, Fiber 2.9 g, Protein 6.6 g, SaturatedFat 5.1 g, Sodium 565.6 mg, Sugar 6.5 g
COLORFUL CORN
I've been serving this lovely creamed side dish for many years. It starts with convenient frozen corn and gets garden-fresh taste from green pepper, tomato and onion.-Donna Gonda, North Canton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook corn according to package directions; drain. Add the butter, onion, green pepper and salt if desired. Cook over low heat for 3-5 minutes or until vegetables are heated through. Add milk; bring to a boil., Reduce heat; simmer for 2 minutes or until heated through. Remove from the heat; stir in tomatoes.
Nutrition Facts : Calories 114 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 48mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
QUICK COLORFUL CORN SALAD
Filled with corn and red and green peppers, this colorful dish makes a large serving. It's great for summer picnics and gatherings.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8-9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the vegetables, parsley, Parmesan cheese, cumin, salt, pepper, hot pepper sauce and cayenne. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 252mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
COLORFUL CORN CASSEROLE
I gave a makeover to an old family favorite. I added some color with the onion, peppers and chiles. It was so well like that this version is now a new family favorite.-Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In large skillet, saute peppers and onion in 1/4 cup butter until tender. Remove from the heat; stir in cream cheese and milk until blended. , In a large bowl, combine the eggs, corn, chilies, salt and pepper. Stir in pepper mixture and Monterey Jack cheese. Transfer to a greased 13x9-in. baking dish. , Melt remaining butter; add bread crumbs and toss to coat. Sprinkle over corn mixture. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 279 calories, Fat 15g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 834mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.
COLORFUL CORN SAUTE
During harvest, I feed a number of hungry men. I try to provide a variety of hearty fare, using fresh produce whenever possible. I also rely on dishes like this corn saute, which was a prize-winner one year at the Kansas State Cornhusking Contest.-Karen Ann Bland, Gove, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the corn, celery, green pepper and onion in butter until tender. Sprinkle with salt, oregano and chili powder. Stir in the tomatoes and cream. Bring to a boil; cook and stir for 1-2 minutes or until heated through.
Nutrition Facts :
COLORFUL CORN SALAD
This is a refreshing southwest flavored corn salad that is a hit everytime I make it. I got it originally from my TOH 2000 book.
Provided by m granger
Categories Other Salads
Time 45m
Number Of Ingredients 15
Steps:
- 1. In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to coat. Cover and refrigerate until serving.
Tips:
- Choose the right corn: For the best flavor, use fresh corn on the cob whenever possible. If you're using frozen corn, thaw it completely before cooking.
- Cook the corn properly: Overcooking corn can make it tough and chewy. To prevent this, cook the corn until it is just tender, about 5-7 minutes.
- Add flavor to the corn: There are many ways to add flavor to corn on the cob. Try brushing it with butter or oil and sprinkling it with salt and pepper. You can also add herbs, spices, or even cheese.
- Serve the corn immediately: Corn on the cob is best served hot and fresh. If you're not going to eat it right away, you can store it in the refrigerator for up to 2 days.
Conclusion:
Corn on the cob is a delicious and versatile side dish that can be enjoyed in many different ways. With its sweet and slightly smoky flavor, corn is a perfect complement to grilled meats, fish, and vegetables. It can also be used in salads, soups, and stews. Whether you're looking for a quick and easy side dish or a more creative way to enjoy corn, these recipes have you covered.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love