Best 5 Quick Colorful Corn Salad Recipes

If you are a fan of sweet corn but tired of eating it the same way every time, then it's time to try something new and exciting. Try the colorful corn salad! This refreshing and vibrant dish is a perfect addition to any summer gathering or potluck. With just a few simple ingredients and minimal preparation time, you can create a colorful corn salad that is sure to impress your family and friends. Read on for some quick and easy recipes to make the best colorful corn salad.

Here are our top 5 tried and tested recipes!

COLORFUL ROASTED CORN SALAD

Colorful Roasted Corn Salad image

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

Ingredients

1 carrot, cut into small cubes
1 tablespoon olive oil
1 (16 ounce) package frozen roasted corn (such as Trader Joe's)
1 small zucchini, quartered and thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon water
½ teaspoon salt
¼ teaspoon ground black pepper
1 stalk celery, diced

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

Colorful Corn Salad image

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

Ingredients

2 packages (10 ounces each) frozen corn, thawed
2 cups diced green pepper
2 cups diced sweet red pepper
2 cups diced celery
1 cup minced fresh parsley
1 cup chopped green onions
1/2 cup shredded Parmesan cheese
2 teaspoons ground cumin
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
2 garlic cloves, minced
6 tablespoons lime juice

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.

QUICK COLORFUL CORN SALAD

Quick Colorful Corn Salad image

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

Ingredients

1 package (10 ounces) frozen corn, thawed
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped celery
1/2 cup chopped green onions
1/2 cup minced fresh parsley
1/4 cup shredded Parmesan cheese
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Dash cayenne pepper
4-1/2 teaspoons olive oil
1 garlic clove, minced
3 tablespoons lime juice

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 SALAD

Colorful Corn Salad image

Provided by Food Network

Categories side-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

2 avocados, diced
1 medium jicama, finely diced
1 small red onion, finely diced
1 red bell pepper, finely diced
4 cups cooked corn (cut from about 4 ears)
Two 15-ounce cans black beans, drained and rinsed (about 1 1/2 cups)
1/2 cup lime juice
1/3 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

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 CORN SALAD

Colorful Corn Salad image

This is sooo good. I think I finished it off all by myself in 2 days, taking little tastes every time i passed the fridge.

Provided by Bliss

Categories < 15 Mins

Time 15m

Yield 16-18 serving(s)

Number Of Ingredients 15

Ingredients

2 (10 ounce) packages frozen corn, thawed
2 cups diced green peppers
2 cups diced sweet red peppers
2 cups diced celery
1 cup minced fresh parsley
1 cup chopped green onion
1/2 cup shredded parmesan cheese
2 teaspoons ground cumin
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
3 tablespoons olive oil or 3 tablespoons vegetable oil (I used olive)
2 cloves garlic, minced (I used about 1 tbs.+)
6 tablespoons lime juice

Steps:

In large bowl, combine first 12 ingredients.
In microwave safe dish, combine oil and garlic.
Microwave, uncovered, on high for 1 min.
(I cut this about 15 sec. short in mine).
Cool.
Whisk in lime juice.
Pour over the corn mixture and toss to coat.
Cover, and refrigerate until serving.
Yield: 16-18 servings.

Nutrition Facts : Calories 84.1, Fat 3.9, SaturatedFat 1, Cholesterol 2.8, Sodium 285.6, Carbohydrate 11.4, Fiber 2.1, Sugar 1.8, Protein 3

Tips

Choose fresh, sweet corn. This is the key to a great corn salad.
Cook the corn properly. Overcooked corn is tough and chewy. Cook it just until it is tender, about 5 minutes.
Let the corn cool completely before adding it to the salad. This will help to prevent the salad from becoming watery.
Use a variety of colors of bell peppers. This will add visual appeal to the salad.
Add some fresh herbs, such as cilantro, basil, or thyme. This will brighten up the flavor of the salad.
Use a light, flavorful dressing. A simple vinaigrette or lemon-herb dressing is a good choice.
Serve the salad chilled. This is a refreshing side dish for a summer cookout or potluck.

Conclusion

Corn salad is a delicious, easy-to-make side dish that is perfect for any occasion. It is a great way to use up fresh summer corn, and it is also a healthy and nutritious dish. The combination of sweet corn, crunchy vegetables, and fresh herbs makes this salad a refreshing and flavorful addition to any meal.