Cool Summer Corn Salad Recipes

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SUMMER CORN SALAD

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Provided by Eileen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7



Summer Corn Salad image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  • In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

SUMMERY CORN SALAD

A light and refreshing salad perfect for a warm summer evening. I like to serve this as a side with Mexican meals.

Provided by SunnyDaysNora

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 14



Summery Corn Salad image

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Spread 1 teaspoon butter on each ear of corn and sprinkle ears with garlic powder. Wrap corn in aluminum foil.
  • Grill wrapped ears until corn kernels are hot and steaming, about 15 minutes. Unwrap ears and grill until kernels are lightly browned, about 5 more minutes, turning once. Let corn cool and cut kernels from the cobs.
  • Gently stir corn, black beans, and cilantro together in a salad bowl. Whisk olive oil, red wine vinegar, lime juice, garlic, sugar, cumin, chili powder, salt, and black pepper in a separate bowl; pour dressing over corn mixture and toss gently to coat.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 22.8 g, Cholesterol 5.4 mg, Fat 11.9 g, Fiber 6.4 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 394.3 mg, Sugar 2.4 g

3 teaspoons butter
3 ears fresh corn, husks and silks removed
1 teaspoon garlic powder
1 (15 ounce) can black beans, drained
¼ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 ½ teaspoons minced garlic
1 teaspoon white sugar
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon black pepper

COOL SUMMER CORN SALAD

I made this up one summer day. I love that everything is fresh. I used what was in my fridge. Feel free to use what you like.

Provided by tootie1

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14



Cool Summer Corn Salad image

Steps:

  • Place vegetables in a bowl.
  • Squeeze lime juice and pour over salad. Drizzle in oil and toss. Salt and pepper to taste. Add garlic powder, dressing and herbs. Toss again. Adjust seasonings.
  • Serve.

Nutrition Facts : Calories 118.8, Fat 5.4, SaturatedFat 0.8, Sodium 53.2, Carbohydrate 18, Fiber 2.8, Sugar 4.7, Protein 2.8

2 ears corn, kernels cut off (about 1 1/2 cups)
3/4-1 cup shaved fennel (I used a mandoline)
1/4 cup red onion, minced
1/4-1/3 cup red bell pepper, minced
1/2 cucumber, diced small
1/4-1/2 cup celery, diced
1/2 lime, juice of
1 tablespoon olive oil
salt
pepper
1 dash garlic powder
1 -2 tablespoon Italian dressing (or dressing of choice-sweet garlic is good)
2 sprigs fresh thyme, leaves stripped off
1 -2 teaspoon fresh basil, chopped (about 6 leaves)

SUMMER CORN SALAD

This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10



Summer Corn Salad image

Steps:

  • In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., 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., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

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