Quick Corn Salad Recipes

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EASY CORN SALAD - GREAT SIDE FOR BBQS

This recipe combines canned items with fresh items, so it's really quick to prepare and tastes very fresh. Perfect for summer! The amounts indicated below are what I use when I make a big batch for barbeques, so I suggest cutting down for a family-size portion. Refrigerate for extra cool freshness! Keeps well in refrigerator.

Provided by experimentalcook

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 20m

Yield 24

Number Of Ingredients 10



Easy Corn Salad - Great Side for BBQs image

Steps:

  • Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15.5 g, Fat 0.6 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 322.8 mg, Sugar 0.9 g

2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can Mexican-style corn, drained
2 (7 ounce) cans Mexican-style corn, drained
1 (15.25 ounce) can yellow and white corn, drained
2 (11 ounce) cans white corn with chipotle peppers
1 large seedless cucumber, peeled and diced
1 cup diced red bell peppers
1 cup chopped fresh cilantro leaves
¼ cup diced red onion, or more to taste
1 ½ limes, juiced

FRESH CORN SALAD

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories     side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7



Fresh Corn Salad image

Steps:

  • In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. 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. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

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

SUNNY'S QUICK CORN AND PICO SALAD

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7



Sunny's Quick Corn and Pico Salad image

Steps:

  • Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat.
  • Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature.

4 ears fresh corn, husks removed
1 tablespoon hot sauce (I like Cholula here)
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
One 15.5-ounce can black beans, rinsed clean in a colander and shaken to dry
1 cup prepared pico de gallo (be sure to buy the "dry" kind--no juice or sauce, just chopped veggies)
Kosher salt

QUICK CORN AND BLACK BEAN SALAD

I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 13



Quick Corn and Black Bean Salad image

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 179 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon minced fresh cilantro
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

COLD CORN SALAD

Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!

Provided by LORI HAUSSY

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8



Cold Corn Salad image

Steps:

  • In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until serving.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 13.2 g, Cholesterol 7 mg, Fat 15 g, Fiber 1.8 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 107.4 mg, Sugar 3.2 g

1 (10 ounce) package frozen whole-kernel corn, thawed
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ red onion, chopped
¼ cup chopped cucumber
1 small tomato, chopped
½ cup mayonnaise, or to taste

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