Best 7 Tasty Corn Salad Recipes

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Corn salad is a refreshing and flavorful dish that can be enjoyed as a side dish or a light meal. It is a great way to use up leftover corn on the cob, and it can be made with a variety of other ingredients, such as tomatoes, cucumbers, onions, and peppers. This article will provide you with the best recipe for a tasty corn salad that is sure to be a hit at your next party or potluck.

Let's cook with our recipes!

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY



Grilled Flank Steak And Corn Salad Recipe by Tasty image

Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

4 ears corn
4 tablespoons olive oil, divided
1 tablespoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 lb flank steak
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 teaspoons garlic powder
canola oil, for greasing
3 red fresno chilies, seeded and sliced
1 avocado, chopped
½ red onion, chopped
1 cup cherry tomato, halved
2 jalapeñoes, sliced
1 tablespoon honey
½ cup lime juice

Steps:

  • In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
  • In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
  • Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
  • On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
  • Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
  • Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
  • Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
  • Cut the meat into ½ inch (1 cm) slices.
  • Top with the corn salad and serve.
  • Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY



Grilled Corn Summer Pasta Salad Recipe by Tasty image

Here's what you need: corn, olive oil, dried orecchiette pasta, cherry tomato, red onion, avocado, fresh cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, pepper

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 ears corn
olive oil, for brushing
8 oz dried orecchiette pasta, cooked according to package instructions
2 cups cherry tomato
½ cup red onion, diced
1 avocado, diced
1 ½ cups fresh cilantro
⅓ cup olive oil
3 tablespoons lime juice
1 clove garlic, roughly chopped
½ teaspoon chili powder
2 teaspoons honey
salt, to taste
pepper, to taste

Steps:

  • Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
  • Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
  • Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
  • Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
  • In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
  • Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 49 grams, Fat 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 8 grams

FRESH CORN SALAD RECIPE BY TASTY



Fresh Corn Salad Recipe by Tasty image

Here's what you need: red onion, olive oil, lemon, kosher salt, sugar, corn, roma tomato, avocado, freshly ground black pepper

Provided by Katie Aubin

Categories     Sides

Time 40m

Yield 2 servings

Number Of Ingredients 9

¼ red onion, thinly sliced
2 tablespoons olive oil, plus more for drizzling
1 lemon, juiced
1 teaspoon kosher salt, plus more to taste
1 tablespoon sugar
2 ears corn, husked
1 roma tomato, diced
1 avocado, diced
freshly ground black pepper, to taste

Steps:

  • Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
  • Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
  • Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
  • Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
  • Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 52 grams, Fat 27 grams, Fiber 11 grams, Protein 8 grams, Sugar 15 grams

CHICKEN AND CORN SALAD RECIPE BY TASTY



Chicken And Corn Salad Recipe by Tasty image

Here's what you need: olive oil, lemon juice, salt, pepper, paprika, chili powder, roasted red pepper, chicken breast, oil, romaine lettuces, corn, black beans, jalapeño, red onion

Provided by Iván Emilio Albino

Categories     Lunch

Yield 3 servings

Number Of Ingredients 14

¼ cup olive oil
2 tablespoons lemon juice
salt
pepper
paprika
chili powder
12 oz roasted red pepper
1 chicken breast
2 tablespoons oil
3 romaine lettuces
1 cup corn
15 oz black beans
1 jalapeño
¼ red onion

Steps:

  • Blend the roasted red peppers with lemon juice, olive oil, salt, pepper, and paprika.
  • Infuse the chicken breast with a preferred oil, salt, pepper and chili powder.
  • Bake the chicken breast for 20 minutes at 400 F.
  • Slice three heads of romaine and add it to a salad bowl, along with corn, drained black beans, diced chicken, red onion, and a jalapeno, toss the salad.
  • Pour the dressing over the tossed salad.
  • Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 51 grams, Fat 44 grams, Fiber 16 grams, Protein 29 grams, Sugar 10 grams

MOROCCAN GRILLED CORN AND CHICKPEA SALAD RECIPE BY TASTY



Moroccan Grilled Corn And Chickpea Salad Recipe by Tasty image

Here's what you need: corn cobs, chickpeas, flat leaf parsley, fresh cilantro, red onion, grape tomato, garlic powder, Mc Cormick Moroccan seasoning, McCormick® Paprika, Mccormick® ground cumin, extra virgin olive oil, lime, salt and pepper, oil, tong

Provided by Donnella Pearson

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 15

6 corn cobs, hulled
2 cans chickpeas, drained
1 bunch flat leaf parsley, chopped
1 bunch fresh cilantro, chopped
1 red onion, minced
1 container grape tomato, halved
1 tablespoon garlic powder
2 tablespoons Mc Cormick Moroccan seasoning
1 tablespoon McCormick® Paprika
½ tablespoon Mccormick® ground cumin
½ cup extra virgin olive oil
1 lime, juiced
salt and pepper, to taste
oil, for grilling
tong

Steps:

  • Preheat grill or indoor grill on high heat (350°F)
  • Grill corn on one side for 5 minutes, flip to another side for 5 minutes, and a final time for 5 minutes to ensure charring on all sides ( grilling time 15 minutes).
  • Transfer grilled corn to a plate to cool, about 5 minutes.
  • Slice off corn kernels from the cobs, then break them apart into pieces.
  • In a bowl, combine chickpeas, corn, and chopped veggies. Sprinkle in the Moroccan seasoning, paprika, cumin, extra virgin olive oil, and lime juice.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 573 calories, Carbohydrate 71 grams, Fat 28 grams, Fiber 15 grams, Protein 17 grams, Sugar 14 grams

TASTY CORN SALAD



Tasty Corn Salad image

This recipe is always better with fresh corn, but in the winter I use frozen corn...still as yummy...great as a side with burgers...it's not just for summer...

Provided by Cassie *

Categories     Other Salads

Time 15m

Number Of Ingredients 13

6 large fresh ears corn - or - 5 1/2 - cups frozen corn, thawed
1 large tomato, chopped
1 large green bell pepper, seeded and chopped
1 stalk(s) celery, chopped
1 small red onion, chopped
1 small jalapeno, seeded and minced
3/4 c mayonnaise
1/4 c plain yogurt
1/3 c chicken broth
2 Tbsp red wine vinegar
salt & pepper to taste
chopped parsley - optional
i have also at times added 1/2 package of taco seasoning to the dressing, for a change...if i do, i fore go the salt in the recipe

Steps:

  • 1. This recipe can be made with grilled, boiled or frozen corn that's been thawed. If boiling corn, bring a large pot of water to a boil and add corn until slightly cooked, approximately 3 minutes; drain and pat dry. If grilling, preheat the grill, oil the ears, and grill for 5-10 minutes; allow to cool. If using frozen, thaw and pat dry. Using caution, cut corn from cob for using fresh corn method. Set aside.
  • 2. In a salad bowl, combine the corn kernels, tomatoes, bell pepper, celery, onion, and jalapeno, tossing to mix well. In a medium sized bowl, whisk together the mayonnaise and yogurt until smooth. Whisk in the chicken broth and vinegar. Pour over corn mixture and toss well. Season with salt and pepper to taste. Cover and refrigerate at least one hour.
  • 3. Enjoy!

TASTY CORN SALAD



Tasty Corn Salad image

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Donna Whaley.

Provided by Claudia McClaran

Categories     Other Salads

Number Of Ingredients 5

1 can(s) (17 oz) whole kernal corn
1 pkg (3 oz) cream cheese
1 can(s) (4 oz) diced green chilies
1/4 c sliced green onions
1/4 c chopped red bell pepper or chopped pimentos

Steps:

  • 1. Drain corn, retaining 2 tablespoons of the juice.
  • 2. Combine the corn liquid with the cream cheese in a saucepan. Heat and blend until smooth.
  • 3. Stir in remaining ingredients.

Tips:

  • Choose fresh, sweet corn for the best flavor. Look for ears with plump, tightly packed kernels and no blemishes.
  • If you're using fresh corn, blanch it before adding it to the salad. This will help to preserve the corn's鮮豔色彩 and crisp texture.
  • Use a variety of vegetables in your salad for a more complex flavor and texture. Some good options include tomatoes, cucumbers, bell peppers, onions, and beans.
  • Don't be afraid to experiment with different dressings. A vinaigrette is a classic choice, but you could also try a creamy dressing made with mayonnaise or yogurt.
  • Serve the salad immediately or chill it for later. Corn salad is best enjoyed fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

Corn salad is a delicious and versatile dish that can be enjoyed as a side dish or main course. It's a great way to use up fresh corn in the summer, and it's also a healthy and refreshing option for potlucks and picnics. With so many different variations to choose from, there's sure to be a corn salad recipe that everyone will enjoy.

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