Best 6 Frozen Corn Salad Recipes

SUMMER CORN SALAD

Steps:

• Whisk dressing ingredients together and set aside.
• Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
• Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
• Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.

FROZEN CORN SALAD

Steps:

• Combine corn, cucumber, tomato, bell pepper, and red onion in a large salad bowl. Mix in cilantro and jalapeno.
• Sprinkle lime juice over the salad. Add ranch dressing and stir. Cover and refrigerate until serving, at least 30 minutes.

EASY CORN SALAD RECIPE

Steps:

• First off, peel the onion and garlic. Discard the peel and chop up the onion and garlic.
• Add chopped garlic and onion to a pan with the olive oil and saute over a medium flame/heat for 10 minutes, stirring often.
• While this sautes, rinse, dry, and chop up a batch of fresh cilantro and fresh parsley until you have approx. two teaspoons of each.
• Rinse and chop up the jalapeno. If you would like this salad a bit spicy, leave in all the jalapeno seeds. However, if you want this to be mild, then discard the seeds of the jalapeno and use only the green parts.
• Also, rinse and chop the tomatoes.
• Add the parsley, cilantro, frozen corn, tomatoes, jalapeno, za'atar, to the onion and garlic and saute until corn is warmed through (2-3 minutes).
• Stir the mixture well and add in the juice of 1/2 a lime.
• Season with salt and pepper to taste.

MEXICAN STREET CORN SALAD RECIPE

Steps:

• Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
• While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
• Serve immediately and store any leftovers in the refrigerator.

QUICK CORN SALAD

Steps:

• In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

MEXICAN CORN SALAD

Steps:

• Combine all ingredients in a bowl and toss well.
• Cover and chill approximately 8 hours.
• Stir well before serving.