Thursday, October 1, 2015

{soups-salads-and-salad-dressings} FRESH CORN SALAD


High school classmate Linda shares this recipe of hers in response to one I posted earlier…………see below if you missed it.





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


In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.  DO NOT overcook corn.  Drain and immerse it in ice water to stop the cooking and set the color.  When the corn is cool, cut the kernels off the cob cutting close to the cob.  See tip below.


Toss the kernels in a large bowl with the red onion, vinegar, olive oil, salt and pepper.  Just before serving, toss in the fresh basil.  Do not add basil until ready to serve as basil will become wilted and mushy.


Taste for seasonings and serve cold or at room temperature.



Tip:  Use a Bundt pan to cut the kernels off the cob.  Place the pointed tip of the corn in the center point of the pan and run the knife down the cob.  The corn falls into the Bundt pan.



Add grape tomatoes (halved) for color.

Corn salad is great spooned over chicken fillets as a relish.


Yield:  4 to 6 servings


Grilled Corn Salad


This is a fantastic summer recipe. Quick and easy, it is great to have with your other summer dishes. Best of all, this can be made well ahead of time so you won't miss out on summer fun!

Serves: 4


4 ears fresh corn on the cob, husks removed

1/4 cup Crisco vegetable oil

3 tablespoons lime juice

3 tablespoons pure maple syrup

1/4 teaspoon ground black pepper

1 small red pepper, finely chopped (about 1/3 cups)

3 green onions, finely chopped

3 tablespoons chopped fresh cilantro leaves or parsley

  1. Rub the corn with 2 tablespoons oil. Beat the remaining oil, lime juice, maple syrup and black pepper in a small bowl with a fork or whisk.
  2. Lightly oil the grill rack and heat the grill to medium. Grill the corn for 5 minutes or until lightly browned on all sides. Remove the corn from the grill. Cut the corn kernels from the cob with a sharp knife.
  3. Stir the corn, red pepper, green onions and cilantro in a medium bowl. Add the dressing and toss to coat.
Nutritional Information

Nutrition per Serving (about 3/4 cup each)

Calories: 294; Fat: 15g; Fiber: 4g; Protein: 5g; Sodium: 13 mg


God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)


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