Corn Off The Cob Salad Recipes

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MEXICAN CORN-OFF-THE-COB SALAD

This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.

Provided by HeidiS

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8



Mexican Corn-off-the-Cob Salad image

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
  • Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

Nutrition Facts : Calories 209 calories, Carbohydrate 13.7 g, Cholesterol 28.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 5.7 g, Sodium 357.6 mg, Sugar 2.2 g

4 ears corn, with husks
½ lime, juiced, or more to taste
½ teaspoon chili powder
5 ounces crumbled cotija cheese
¼ cup packed chopped fresh cilantro
4 tablespoons mayonnaise
1 pinch ground black pepper to taste
1 pinch salt to taste

GRILLED CORN OFF THE COB SALAD

Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad...

Provided by Lish

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 12h30m

Yield 6

Number Of Ingredients 11



Grilled Corn Off the Cob Salad image

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
  • Remove husks and silk from corn, then cut corn kernels from the cob.
  • Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
  • Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
  • Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 38.7 g, Fat 20.2 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 370.9 mg, Sugar 8.6 g

12 ears fresh corn with husks
5 stalks celery, diced
½ green bell pepper, diced
1 small onion, diced
2 tablespoons chopped pimento peppers
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon Dijon mustard
1 teaspoon white sugar
ground black pepper to taste

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