When it comes to tantalizing taste buds and creating a refreshing summer side dish, the toasted corn sweet onion salad emerges as a culinary masterpiece. This vibrant salad combines the smoky sweetness of charred corn with the crisp, pungent bite of red onions, creating a delightful harmony of flavors. Topped with a zesty dressing, this salad becomes a symphony of textures and tastes, making it the perfect accompaniment to grilled meats, fish, or as a standalone vegetarian delight.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED CORN-SWEET ONION SALAD
Provided by Bobby Flay
Number Of Ingredients 11
Steps:
- Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
- Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.
SWEET CORN-TOMATO SALAD
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
GRILLED CORN-SWEET ONION SALAD
I stumbled across this recipe last summer when I needed something to make for my sister's wedding reception. The family loved it, so I took it to a pot luck at work and they loved it too.
Provided by Mysterygirl
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill.
- Brush the blanched corn with oil and season with salt and pepper to taste.
- Grill until slightly charred on all sides, about 2 minutes.
- With a sharp knife, scrape the kernels into a medium bowl.
- Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified.
- Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives.
- Toss to coat with the dressing.
- Season with salt and pepper.
Nutrition Facts : Calories 317.8, Fat 16.4, SaturatedFat 2.2, Sodium 27.4, Carbohydrate 43, Fiber 6, Sugar 11.5, Protein 7.1
CORN, SWEET ONION, AND TOMATO SALAD
An exciting, cool and refreshing side salad that goes great with grilled meat. Fantastic for get-togethers. You WILL be asked for the recipe! Reserve a piece of sliced tomato and a few cilantro sprigs for garnish.
Provided by Twila Davis Reed
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
- Cover, and chill for 45 minutes to an hour. Stir before serving.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 27.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 472 mg, Sugar 6 g
TOASTED CORN AND BLACK BEAN SALAD
Make and share this Toasted Corn and Black Bean Salad recipe from Food.com.
Provided by cannedfood
Categories < 30 Mins
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ham and corn, and cook until tinged with brown, stirring often. Add the pepper and celery and cook until the vegetables are crisp-tebder, about 3 minutes. Stir in the beans, green chilies, cumin and chili powder, and cook another minute, until the beans are heated through. Remove from heat and stir in the green onions, cilantro, vinegar and remaining oil; add salt and pepper to taste. Mound the greens on a large platter or on individual plates and spoon the warm salad over top. Garnish with thyme sprigs.
- Servings: 6.
- Nutritional Information Per Serving: 283 calories; 15 g fat; 11 mg cholesterol; 912 mg sodium; 32 g carbohydrate; 10 g fiber; 11 g protein.
Nutrition Facts : Calories 366.8, Fat 19.6, SaturatedFat 3.6, Cholesterol 26, Sodium 1150.4, Carbohydrate 35.1, Fiber 10, Sugar 5.2, Protein 17.8
ROASTED ONION SALAD
"Try this impressive salad at your next dinner party or during the holidays. Roasting the onions and garlic creates a depth of flavor you just can't get with any other cooking method!" Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place onions in a 15x10x1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions., Bake at 400° for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes., In a large salad bowl, combine the greens, cheese and walnuts; top with onions., For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad.
Nutrition Facts : Calories 369 calories, Fat 34g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 255mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
Tips:
- For the best flavor, use fresh, sweet corn. If you don't have fresh corn, you can use frozen corn, but thaw it completely before using.
- Toast the corn kernels in a hot skillet until they are slightly charred. This will add a delicious smoky flavor to the salad.
- Use a variety of sweet onions in the salad. This will give the salad a more complex flavor.
- Add some chopped fresh herbs to the salad, such as cilantro, basil, or mint. This will brighten up the flavor of the salad.
- Use a light and tangy dressing for the salad. A vinaigrette or lemon-tahini dressing would be a good choice.
- Serve the salad immediately or chill it for later. It can be served as a side dish or main course.
Conclusion:
This toasted corn and sweet onion salad is a delicious and refreshing summer dish. It is easy to make and can be served as a side dish or main course. The combination of sweet corn, sweet onions, and a light and tangy dressing is sure to please everyone.
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