SWEET CORN SALAD RECIPES

Name: Best Ever Fresh Sweetcorn Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 , 6 serving(s)
Ingredients: 5 ears corn, shucked; 1/2 cup red onion, small-diced; 1/2 cup roasted red pepper, small-diced (roast your own or use store-bought for convenience); 3 tablespoons apple cider vinegar; 3 tablespoons olive oil; 1/2 teaspoon salt, kosher; 1/2 teaspoon black pepper, freshly ground; 1/2 cup fresh basil leaf, chiffonade (thinly sliced)

BEST EVER FRESH SWEETCORN SALAD RECIPE - FOOD.COM

Best Ever Fresh Sweetcorn Salad Recipe - Food.com image

Okay, there are over 600 recipes for 'Fresh Sweetcorn Salad', but after a quick check there didn't seem to be any quite like this one, which I have made and can totally recommend. I found this one by doing a 'Google Search' and it is credited as being an adaptation of a recipe by Ina Garten and published by a foodie called Hannah. Really tasty, quick and easy.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 , 6 serving(s)

Number Of Ingredients 8

Ingredients

5 ears corn, shucked
1/2 cup red onion, small-diced
1/2 cup roasted red pepper, small-diced (roast your own or use store-bought for convenience)
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1/2 teaspoon salt, kosher
1/2 teaspoon black pepper, freshly ground
1/2 cup fresh basil leaf, chiffonade (thinly sliced)

Steps:

Fill a large pot with salted water and bring to a boil.
Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of 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, roasted red peppers, vinegar, olive oil, salt, and pepper.
Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken.
Taste for seasonings and serve cold or at room temperature.

Nutrition Facts : Calories 164.4, FatContent 8.3, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 355.7, CarbohydrateContent 22.6, FiberContent 2.8, SugarContent 5.1, ProteinContent 3.7

SWEET-CORN SALAD RECIPE - NYT COOKING

Sweet-Corn Salad Recipe - NYT Cooking image

Here's a recipe for sweet-corn salad designed to preserve the dignity of the solitary diner. The salad itself requires minimal cooking, which means the small amount of time you spend on it can all be attentive and quite personal. It amounts to simple cutting of kernels from the last of the season's corn cobs, and warming them in good olive oil with garlic, some scallions and a bit of chopped fresh vegetables, then finishing it all with chopped herbs. If corn season has ended, tender butter beans from a can, drained and rinsed, make a perfect substitute. Served with a wedge of good cheese and a thick cut of bread, the salad becomes part of a simple but complete meal, to be eaten in your own good company.

Provided by Tamar Adler

Number Of Ingredients 10

Ingredients

3 ears fresh sweet corn, shucked
Olive oil
1-2 cloves garlic, thinly sliced
1/2 bulbed spring onion or 3 scallions, thinly sliced
Kosher salt
1 small handful cherry tomatoes, halved; or half a cucumber, quartered vertically, then chopped thinly across, or both
Sprinkle of water
A few drops red- or white-wine vinegar
1 small handful fresh basil leaves, torn
1 very small handful fresh marjoram leaves, chopped

Steps:

Scrape the kernels from each cob by holding it vertically in a large bowl, fat end up, and cutting kernels off, into the bowl, with a sharp knife. Freeze the empty cobs for soup stock.
Heat a large, flat sauté pan. When it’s warm, add a good amount of olive oil. Turn the heat down to medium-high, and add the garlic and onion.
Sprinkle them lightly with kosher salt. Stir periodically for a few minutes, until the onions and garlic have begun to become translucent, then add the tomatoes or cucumbers (or combination). Let sizzle for two minutes, then add the corn and a sprinkle of water.
Raise the heat, stir once or twice, taste for salt and adjust, then add a few drops of vinegar. Mix through. Turn off heat, add herbs, stir.

Nutrition Facts : @context http//schema.org, Calories 87, UnsaturatedFatContent 2 grams, CarbohydrateContent 17 grams, FatContent 2 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 208 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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SWEET-CORN SALAD RECIPE - NYT COOKING

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