HOW TO MAKE CORN SALAD RECIPES

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QUICK CORN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Quick Corn Salad Recipe: How to Make It - Taste of Home image

This sensational yet easy corn salad is a delight to serve because you can make it ahead, and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. —Rita Reifenstein, Evans City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 6

2 cups fresh or frozen sweet corn
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch salad dressing

Steps:

  • In a large bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Nutrition Facts : Calories 138 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 169mg sodium, CarbohydrateContent 18g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 1.500 fat

DOUBLE CORN SALAD | JAMIE OLIVER VEGETARIAN SALAD RECIPES



Double corn salad | Jamie Oliver vegetarian salad recipes image

Really nice as a tasty lunch served with warm wraps or as part of a bigger spread.

Total Time 30 minutes

Yield 4 to 6

Number Of Ingredients 14

rapeseed oil
50 g popping corn
chipotle Tabasco sauce
4 corn on the cob
1 iceberg lettuce
4 spring onions
30 g mature Cheddar cheese
30 g blue cheese
6 tablespoons natural yoghurt
¼ of a clove of garlic
2 teaspoons English mustard
2 tablespoons white wine vinegar
1 teaspoon Worcestershire sauce
4 sprigs of fresh coriander

Steps:

    1. Place a large non-stick frying pan on a high heat with 1 tablespoon of oil, then add the popping corn and cover with a lid. Once popped, add a few generous shakes of Tabasco, toss together and tip into a large salad bowl.
    2. In the same pan, grill the corn until lightly charred all over, turning regularly, then remove.
    3. Trim and roughly chop the lettuce, and trim and finely slice the spring onions, then add to the bowl.
    4. Break the cheeses into a blender, and spoon in the yoghurt. Peel and add the garlic, followed by the mustard, vinegar and Worcestershire sauce, then blitz until smooth, and season to taste with sea salt and black pepper.
    5. Carefully slice off the corn kernels and add to the bowl. Pour over the dressing, toss together and pick over the coriander leaves, then serve straight away.

Nutrition Facts : Calories 248 calories, FatContent 12.5 g fat, SaturatedFatContent 4.5 g saturated fat, ProteinContent 11.9 g protein, CarbohydrateContent 22.5 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 0.7 g salt, FiberContent 2.1 g fibre

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