Best 2 Kerikeri New Zealand Corn Salad Recipes
Kerikeri New Zealand corn salad is a delicious and refreshing side dish that is perfect for any summer gathering. Made with fresh corn, tomatoes, cucumber, and red onion, this salad is bursting with flavor and color. The addition of a tangy dressing made with olive oil, vinegar, and herbs takes this salad to the next level. Whether you are serving it at a barbecue, potluck, or family dinner, Kerikeri New Zealand corn salad is sure to be a hit.
Here are our top 2 tried and tested recipes!
KERIKERI NEW ZEALAND CORN SALAD
Kerikeri, from earliest days a fertile growing area, was where the first plough was used in New Zealand in 1820. It is interesting to note that the Maori gardeners in the Bay of Islands grew garlic as a trading crop before the Treaty was signed. --From keewee's corner.
Provided by AlainaF
Categories New Zealand
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drain the cooked vegetables well and mix with the cucumber.
- Shake the oil & vinegar together in a screw top jar with salt & pepper, cayenne pepper, minced garlic and green onions and dress the vegetables with this, tossing lightly until all are coated.
- Serve cold.
KRISTI'S CORN SALAD
This is a simple summer salad.
Provided by KRISTIS1
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 3h15m
Yield 10
Number Of Ingredients 12
Steps:
- In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
- In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
- Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 22 g, Fat 15.3 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 578.3 mg, Sugar 4.4 g
Tips:
- Choose fresh, sweet corn. The fresher the corn, the better the salad will taste. Look for ears with bright green husks and plump kernels.
- Cook the corn properly. Overcooked corn will be tough and chewy. To cook corn perfectly, boil it for 5-7 minutes, or until the kernels are tender but still have a slight crunch.
- Use a variety of vegetables. This will add color, flavor, and texture to the salad. Some good options include tomatoes, cucumbers, red onions, and bell peppers.
- Add some herbs and spices. Herbs and spices can help to brighten up the flavors of the salad. Some good options include basil, cilantro, thyme, oregano, salt, and pepper.
- Dress the salad with a light vinaigrette. A light vinaigrette will help to bring all of the flavors of the salad together. To make a vinaigrette, whisk together olive oil, vinegar, salt, and pepper.
- Serve the salad immediately. Corn salad is best served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours.
Conclusion:
Kerikeri corn salad is a refreshing and delicious summer salad that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste preferences.
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