Recipe: Tasty Corn Salad

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Corn Salad. Corn Salad makes the perfect summer dish for picnics, potlucks, or BBQs. So easy to make with no cooking involved! If you need more summer salad ideas we have plenty to choose from!

Corn Salad Chef John's Corn Salad 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. Quick Corn Salad This sensational 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. You can cook Corn Salad using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Corn Salad

  1. You need 4-6 of large ears of fresh corn.
  2. Prepare 1/2 cup of salad oil.
  3. Prepare 1/4 cup of cider vinegar.
  4. Prepare 2 tsp of fresh lemon juice.
  5. It's 3 tbsp of parsley.
  6. You need 2 tsp of salt.
  7. Prepare 1 tsp of sugar.
  8. Prepare 1/2 tsp of basil.
  9. It's 1/4 tsp of red ground pepper.
  10. You need 1 of red pepper (chopped).
  11. You need 1 of green pepper (chopped).
  12. It's 1/2 cup of chopped green onions.

With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. This Mexican Street Corn Salad, also known as Esquites, is smoky, spicy, tangy and incredibly delicious. If you love the Mexican corn on the cob then you will love this version. Mexican Street Corn Salad - Esquites!

Corn Salad instructions

  1. Cook corn-- put ears in boiling water, return to boiling -- boil 2 minutes. Remove from heat for 5 minutes-- rinse in cold water to prevent more cooking..
  2. Combine oil, vinegar, lemon juice, parsley, salt, sugar, basil & red pepper -- whisk vigorously!.
  3. Cut corn from ears -- put in mixture -- add peppers & onions. Mix well..
  4. Cover & chill overnight..

I just love to celebrate this holiday because I think in another life I was born Mexican since I. In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.