Refreshing Corn Salad Recipes

Steps:

• Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
• Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.

Steps:

• Bring a large pot of water to a boil. Add corn and cook for 10 minutes. Drain and cool under running water so it's easier to handle.
• Cut corn off the cobs into a large bowl. Add tomatoes, green onions, cilantro, olive oil, vinegar, salt, and pepper and mix together. Add feta cheese just before serving.

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.

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.

Steps:

• Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
• Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.