Best 4 Corn Off The Cob Salad Recipes
Corn off the cob salad is a refreshing and flavorful side dish that can be enjoyed all summer long. It's easy to make and can be customized to your liking, making it a versatile dish that's perfect for any occasion. Whether you're looking for a light and healthy lunch or a hearty and satisfying dinner, corn off the cob salad is a great option. With its colorful and crunchy vegetables, tangy dressing, and sweet corn, this salad is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED CORN OFF THE COB SALAD
Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad...
Provided by Lish
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 12h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
- Remove husks and silk from corn, then cut corn kernels from the cob.
- Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
- Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
- Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 38.7 g, Fat 20.2 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 370.9 mg, Sugar 8.6 g
MEXICAN CORN-OFF-THE-COB SALAD
This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.
Provided by HeidiS
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
- Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.
Nutrition Facts : Calories 209 calories, Carbohydrate 13.7 g, Cholesterol 28.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 5.7 g, Sodium 357.6 mg, Sugar 2.2 g
FRESH CORN SALAD
Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.
Provided by Ina Garten
Categories side-dish
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.
CORN OFF THE COB
Provided by Nancy Fuller
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.
Tips:
- Choose the freshest corn possible: Look for ears with bright green husks and plump, tightly packed kernels.
- Cook the corn properly: Overcooked corn will be tough and chewy. Boil the corn for 3-5 minutes, or until the kernels are tender but still have a slight bite to them.
- Let the corn cool completely before cutting it off the cob: This will make it easier to cut the kernels off the cob and prevent them from sticking to the knife.
- Use a sharp knife to cut the kernels off the cob: A dull knife will crush the kernels and make them mushy.
- Add your favorite mix-ins: Diced red onion, chopped cilantro, crumbled feta cheese, or diced avocado are all great additions to corn off the cob salad.
- Dress the salad with a simple vinaigrette: A vinaigrette made with olive oil, vinegar, salt, and pepper is a classic dressing for corn off the cob salad. You can also use a store-bought dressing, if you prefer.
Conclusion:
Corn off the cob salad is a delicious and refreshing summer salad that is easy to make and packed with flavor. It is a great way to use fresh corn on the cob and is a perfect side dish for grilled chicken, fish, or steak. With its sweet and savory flavors, corn off the cob salad is sure to be a hit at your next potluck or barbecue.
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