SALAD WITH CORN RECIPES

Name: Mexican-style corn salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 x 340g cans salt-free sweetcorn , drained; 1 red onion , finely chopped; 2 large tomatoes , deseeded and finely diced; ½small pack coriander , roughly chopped; juice 2 limes; 4 tbsp extra virgin olive oil; 2 tsp clear honey

MEXICAN-STYLE CORN SALAD RECIPE | BBC GOOD FOOD

Mexican-style corn salad recipe | BBC Good Food image

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

Provided by Chelsie Collins

Categories Side dish

Total Time 15 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 7

Ingredients

2 x 340g cans salt-free sweetcorn , drained
1 red onion , finely chopped
2 large tomatoes , deseeded and finely diced
½small pack coriander , roughly chopped
juice 2 limes
4 tbsp extra virgin olive oil
2 tsp clear honey

Steps:

Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

Nutrition Facts : Calories 165 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein

FRESH CORN SALAD RECIPE | INA GARTEN | FOOD NETWORK

Fresh Corn Salad Recipe | Ina Garten | Food Network image

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories side-dish

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Nutrition Facts : Calories 149 calorie, FatContent 8 grams, SaturatedFatContent 1 grams, SodiumContent 95 milligrams, CarbohydrateContent 19 grams, FiberContent 2 grams, ProteinContent 3 grams, SugarContent 4 grams

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