Best 9 Summer Corn And Cabbage Salad Recipes

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Summer is an amazing season where fresh and delicious seasonal vegetables are easily accessible. This article focuses on creating a refreshing and vibrant salad using two of the best summer ingredients: corn and cabbage. With its colorful appearance and tantalizing flavors, this summer corn and cabbage salad will be a hit at your next backyard BBQ, potluck, or picnic. The sweetness of the corn perfectly balances the crunch and mild bitterness of the cabbage, while other ingredients, such as bell peppers, tomatoes, and herbs, add layers of flavor and texture. Get ready to embark on a culinary journey as we explore various recipes for this delightful summer salad.

Check out the recipes below so you can choose the best recipe for yourself!

LATIN CABBAGE AND CORN SALAD



Latin Cabbage and Corn Salad image

When you get tired of eating leafy greens, this Latin-style salad is a really nice option. It's my roommate Alex's favorite!

Provided by Dave Lieberman

Time 10m

Yield about 6 servings

Number Of Ingredients 10

2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds

Steps:

  • Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
  • Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

CABBAGE SALAD WITH CORN



Cabbage Salad with Corn image

This Cabbage Salad with Corn is made with only a few ingredients and it tastes fantastic! It makes the perfect side dish for almost any kind of meal.

Provided by Tania Sheff

Categories     Lunch

Time 15m

Number Of Ingredients 8

1/2 medium cabbage (about 1 1/2 lb.)
1/2 English cucumber, sliced
1 cup corn (frozen and thawed or canned)
1/3 cup chopped dill
1 1/2 tbsp. vinegar
3 tbsp. olive oil
1/2 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)

Steps:

  • Start by slicing the cabbage very thinly. You can use a mandoline to help you slice, if you have one.
  • Place the sliced cabbage into a large mixing bowl and add salt and pepper. Using your hands, massage the cabbage (as if you are kneading dough). This will soften the cabbage and release some juices so that it will become moist.
  • Add all of the remaining ingredients and mix well. Serve.

Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

SUMMER CORN SALAD



Summer Corn Salad image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 8 servings

Number Of Ingredients 8

4 ears corn
1 red onion, cut into small dice
1 green bell pepper, cut into small dice
1 red bell pepper, cut into small dice
Handful fresh cilantro, finely chopped
2 to 3 tablespoons extra-virgin olive oil
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
  • In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.

SUMMER CORN AND CABBAGE SALAD



Summer Corn and Cabbage Salad image

Make and share this Summer Corn and Cabbage Salad recipe from Food.com.

Provided by NELady

Categories     Corn

Time 2h31m

Yield 4 side dish servings, 4 serving(s)

Number Of Ingredients 10

3 medium fresh ears of corn or 1 (10 ounce) package frozen whole kernel corn
1 1/2 cups shredded green cabbage
1 medium sweet pepper (red, green or yellow)
1 stalk celery, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 -2 tablespoon honey
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a Dutch oven, bring 2 quarts lightly salted water to a boil over high heat. Carefully add fresh ears of corn; return to a boil. Lower the heat and simmer, covered, for 6 to 8 minutes or until corn is tender (Or, cook the frozen corn according to package directions.) Drain corn well. When fresh corn is cool enough to handle, cut off corn kernels. Hold an ear of corn at an angle so that one end rests on cutting board. Using a sharp knife, cut down across tips of kernels toward board. Repeat with remaining ears.
  • In a large bowl, combine the corn, cabbage, sweet pepper, and celery. To prepare the dressing, in a jar with a tight-fitting lid, combine oil, lemon juice, honey, mustard, salt, and black pepper. Cover; shake well. Pour dressing over corn mixture. Toss to coat. Cover and refrigerate for 2 to 24 hours. To serve, spoon the salad onto leaf lettuce, if desired.

Nutrition Facts : Calories 216.8, Fat 14.7, SaturatedFat 2, Sodium 314.9, Carbohydrate 22.4, Fiber 3.4, Sugar 9.3, Protein 3.2

CORN AND RED CABBAGE SALAD



Corn and Red Cabbage Salad image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 cups frozen or canned corn, thawed and/or drained
1 cup sliced red cabbage
2 tablespoons chopped fresh parsley leaves
2 tablespoons red wine vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Combine all ingredients in a large bowl and toss to combine.

SUMMER CORN SALAD



Summer Corn Salad image

This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

Steps:

  • In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SUMMER CORN SALAD



Summer Corn Salad image

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Provided by Eileen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  • In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g

GRILLED CORN AND RED CABBAGE SLAW



Grilled Corn and Red Cabbage Slaw image

This fresh, light slaw is great with fish tacos.

Provided by Ashley Steele

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 4

Number Of Ingredients 10

2 ears fresh sweet corn, husks removed
1 lime, juiced
½ cup chopped cilantro
½ teaspoon ground cumin
1 pinch salt
ground black pepper to taste
1 tablespoon olive oil
½ head red cabbage, shredded
1 jalapeno pepper, seeded and diced
¼ cup crumbled queso fresco

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place corn on hot grill and cook until charred on all sides, about 15 minutes. Remove corn from grill and cool.
  • Pour lime juice into a bowl; add cilantro, cumin, salt, and pepper. Pour olive oil into lime juice mixture while continuously whisking until dressing is smooth. Add cabbage and jalapeno pepper to dressing and toss.
  • Cut corn from cob and mix into cabbage mixture. Crumble queso fresco over slaw; toss well.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19.6 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 58.9 mg, Sugar 5.9 g

SUMMER CABBAGE SALAD



Summer Cabbage Salad image

A great salad for summer days, cool, crunchy and refreshingly light. The chicken breasts are preferably barbecued for extra flavor, but baked is ok too. I also often double this recipe and make 3 times the dressing and there is always great lunch leftovers remaining. People also love the dressing so more typically goes onto the salad when you let them self serve than would normally, and that's ok, it makes it very flavorful. You can also crush up the ramen not used when making the dressing, and top the salad with these as well. I prefer them without.

Provided by Shannon Nelson

Categories     Salad     Coleslaw Recipes     No Mayo

Time 25m

Yield 10

Number Of Ingredients 9

1 head cabbage, shredded
2 cooked skinless, boneless chicken breast halves, cubed
6 tablespoons balsamic vinegar
2 chicken-flavored ramen noodle seasoning packets
¼ cup white sugar
1 cup olive oil
6 green onions, chopped
¼ cup toasted sliced almonds, or to taste
¼ cup toasted sesame seeds, or to taste

Steps:

  • Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 15.5 g, Cholesterol 22.1 mg, Fat 27.1 g, Fiber 3.8 g, Protein 11.2 g, SaturatedFat 4.1 g, Sodium 409.4 mg, Sugar 10.4 g

Tips:

  • For the best flavor, use fresh, sweet corn. If you can't find fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the cabbage.
  • Be sure to rinse the cabbage well before using it to remove any dirt or debris.
  • If you like, you can add other vegetables to this salad, such as diced red bell pepper, chopped cucumber, or shredded carrots.
  • This salad is best served chilled, so be sure to refrigerate it for at least 30 minutes before serving.

Conclusion:

This summer corn and cabbage salad is a delicious and refreshing side dish that is perfect for any summer gathering. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this recipe a try.

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