MARINATED CORN RECIPES

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DEEP SOUTH DISH: MARINATED CORN SALAD WITH TOMATOES



Deep South Dish: Marinated Corn Salad with Tomatoes image

Fresh corn, sweet bell peppers, tomatoes and some red onion, combine with a sweet and sour vinegar and oil dressing for a wonderful summer salad!

Provided by Deep South Dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 11

6 ears white, yellow or bi-color corn, stripped of husks
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 cup granulated sugar, or substitute (see note)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly cracked black pepper, or to taste
2 teaspoons crushed red pepper flakes, or to taste, optional
1 cup chopped red onion
1 cup chopped red bell pepper
1/4 cup chopped fresh parsley
2 large tomatoes, seeded and chopped, juices retained

Steps:

  • Cook fresh corn, white, yellow or bi-color, crisp tender, according to your favorite method. 
  • Drain, return corn to pot and cover with cold water. Set aside until cool enough to handle.
  • In a large bowl, whisk together the vinegar, olive oil, sugar, salt, pepper and red pepper flakes until well blended.
  • Remove the corn from the cob and add to the dressing. 
  • Top with the onion, bell pepper, tomatoes with their juices and parsley. Toss, taste and adjust seasonings, especially the salt.
  • Refrigerate for a minimum of 2 hours, stirring occasionally.

MARINATED SALAD RECIPE | ALLRECIPES



Marinated Salad Recipe | Allrecipes image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories     Salad    Vegetable Salad Recipes

Total Time 23 hours 35 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 12

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Steps:

  • Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  • In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 43.7 g, FatContent 14.5 g, FiberContent 4.2 g, ProteinContent 4 g, SaturatedFatContent 1.9 g, SodiumContent 723.7 mg, SugarContent 29.8 g

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