Corn Lemon Salad Recipes

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LEMON GRILLED SALMON WITH CORN SALAD

A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.

Provided by WiGal

Categories     Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 17



Lemon Grilled Salmon With Corn Salad image

Steps:

  • For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
  • For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
  • Lightly coat both sides of salmon with nonstick spray.
  • Sprinkle seasoning mixture over salmon fillets.
  • For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
  • For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
  • Sprinkle a bit of paprika on the salmon.
  • Mix blueberries into the corn salad and serve grilled salmon with corn salad.
  • Garnish with lemon slices and/or fresh basil sprigs.

1 1/2 cups corn kernels, cooked and cooled
1/3 cup sweet red pepper, chopped
1/4 cup chives, snipped
3 tablespoons fresh basil, thinly sliced
2 tablespoons pure maple syrup
2 tablespoons lemon juice
1/4 teaspoon salt
2 teaspoons lemon peel, finely shredded
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
16 -20 ounces salmon fillets, 4 fillets each fillet weighing between 4 to 5 ounces, fresh skinless
1 1/2 cups fresh blueberries
nonstick cooking spray
lemon slice (optional)
basil sprig (optional)
paprika

CORN SALAD WITH LEMON VINAIGRETTE

Toss humble frozen corn with some sweet and spicy peppers and our classic Lemon Vinaigrette, and you've got corn salad-soon to be everyone's favorite side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6



Corn Salad with Lemon Vinaigrette image

Steps:

  • In a medium bowl, toss together corn, bell pepper, jalapeno, coriander, and vinaigrette. Season with salt and pepper.

Nutrition Facts : Calories 244 g, Fat 13 g, Fiber 4 g, Protein 5 g

2 packages (10 ounces each) frozen corn kernels, thawed and patted dry
1 medium red bell pepper (ribs and seeds removed), finely chopped
1 small jalapeno chile (ribs and seeds removed for less heat, if desired), finely chopped
1/4 teaspoon ground coriander
1/3 cup Quick Lemon Vinaigrette
Coarse salt and ground pepper

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING

Provided by Bon Appétit Test Kitchen

Categories     Side     Picnic     Vegetarian     Quick & Easy     High Fiber     Lemon     Avocado     Corn     Bell Pepper     Healthy     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 side-dish servings

Number Of Ingredients 10



Southwest Rice and Corn Salad with Lemon Dressing image

Steps:

  • Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
  • Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

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