GRILLED CORN AND TOMATO-SWEET ONION SALAD WITH FRESH BASIL DRESSING AND CRUMBLED BLUE CHEESE
Steps:
- Combine the vinegar, basil, sugar, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and oil in a blender and blend until smooth. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
- Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat, season with salt and pepper. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.
SWEET CORN AND TOMATO SALAD WITH FRESH CILANTRO
Categories Salad Onion Tomato Side Vegetarian Quick & Easy Graduation Corn Summer Vegan Cilantro Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
SWEET CORN & TOMATO SALAD WITH FRESH CILANTRO
This is a delicious and refreshing summer salad. This can be made with canned corn also (I have done this in the off season) with tasty results! Adjust oil and vinegar mixture to your tastes.
Provided by Mom2Rose
Categories Corn
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook corn in large pot of boiling salted water until just tender, about 5-8 minutes.
- Drain; cool to room temperature.
- Cut kernels from cobs.
- Transfer corn to large bowl.
- Add remaining ingredients; toss to blend.
- Season salad to taste with salt and pepper.
Nutrition Facts : Calories 184.5, Fat 8.3, SaturatedFat 1.2, Sodium 24.3, Carbohydrate 27.3, Fiber 4.7, Sugar 7.2, Protein 4.8
FRESH SWEET CORN SALAD
This salad is fresh, light, and goes with everything. Be sure to use fresh sweet corn when making it, the sweeter the better. If you make it the day before serving, flavors will have a chance to blend. This keeps for several days in the fridge. Cook time is minimum chill time.
Provided by Terri F.
Categories Corn
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove husk from corn and steam in salted water until tender.
- Drain corn and cut from cob.
- In a large bowl, mix corn, red and orange peppers, scallions, cilantro, and parsley.
- Add vinegar, olive oil, and salt and pepper, and mix well.
- Chill several hours or overnight.
Nutrition Facts : Calories 129.4, Fat 7.7, SaturatedFat 1.1, Sodium 13.3, Carbohydrate 15.5, Fiber 2.8, Sugar 3.7, Protein 2.7
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