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Need to impress with an out of this world corn salad, any recipes?

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My go to corn salad is wonderful but I was wondering if anyone has any other great recipes. This is the one I usually make:


1 COOKED EAR OF CORN - SLICED OFF THE EAR
1 TOMATO PEELED, SEEDED CHOPPED
1 CUKE PEELED, SEEDED AND CHOPPED
1 RIB OF CELERY - CHOPPED
1 MINCED CLOVE OF GARLIC
1 FRESH JALAPENO PEPPER - SEEDED AND CHOPPED (WEAR RUBBER
GLOVES)

DRESSING - MIX TOGETHER AND THEN TOSS

3 TABLESPOONS FRESH LIME JUICE
1/2 TSP. CUMIN
1/2 TSP. SALT
2 TABLESPOONS FRESH CORIANDER (CILANTRO) CHOPPED

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  1. There's a great corn salad recipe with a nice presentation here. You can add some cumin to it if you like.

    Stuffed Tomatoes with Grilled Corn Salad
    http://www.epicurious.com/recipes/rec...

    1 Reply
    1. re: Nancy Berry

      Love the recipe. I bought a dozen ears today- the first native grown in my area- and I hope to have a few ears left after dinner tomorrow. I have a few red tomatoes in my garden, and my herb garden will be out to good use with this recipe. Thanks.
      I saw a good recipe for corn fritters on ATK today, so I bet I will be back to the farm to make the fritters later in the week.

    2. Mine is similar to yours but different enough I thought I would add it:

      CORN SALAD

      Salad:

      4 ears corn, kernels cut off the cob
      1/2 red onion diced
      1 red or orange bell pepper, diced
      2 avocados, diced
      1 carton of cherry or plum tomatoes, halved
      crumbled goat cheese (optional)

      Viniagrette:

      Olive oil
      Red wine vinegar
      Minced garlic
      Lemon juice (or lime, if preferred)
      Salt and pepper
      Dash of cumin

      Personally, I like the corn raw, so I rarely cook it. I just slice it off the cob and toss it with the rest of the ingredients. If it is fresh, sweet corn, there is no better way to eat it. If I do cook it, I grill it, rather than sauté it, to give it a smoky taste.

      Toss all the salad ingredients together, then toss with the vinaigrette, then let sit for a bit to season.

      2 Replies
      1. re: Tom P

        Tom's recipe is exactly the way I make corn salad, minus the goat cheese. The avocado is what completes the salad. Also, in a pinch I use Ken's Steak House Greek salad dressing. The herbs in it are perfect for the corn salad. Also, I marinate the onion in a mixture of vinegar, 1 tsp. of sugar, salt and pepper for about 30 minutes before I add it to the salad ( tastes even better and less acid). Paprika as a garnish looks good and adds a great flavor.
        Sounds so good, I think I'm going to make it tonight.

        1. re: Jerry627

          I also make a corn salad, although we eat it as a salsa with chips. the recipe is similar to Tom's. I also do not add any cheese.I agree that the avocado is makes it stellar. Now, don't tell anyone, but I make mine with canned corn (less sodium). I know it's better w/"real" but I ahave a toddler....

      2. Here are two good ones:

        1 lg bag of frozen corn (or I guess.... kernels from four to five ears) - roasted on a pan with olive oil and s&P. Let cool - add 1 tub of grape tomatoes 1/2'd, 1/2 red onion chopped, 1 handful parsley chopped - Dressing - mix dijon, honey, lots of dill (dry or fresh), s&p, canola oil - mix...

        Recipe #2 - same salad ingredients as above, Dressing - 1 c buttermilk, 1 c mayo, handful basil chiffonade, handful scallions chopped, s&p, four of five slices of bacon crumbled... yummy.

        1. I'd grill the corn ahead of time, then once it's cooled, slice it off the cob. Also, I recently added some corn (grilled in this way) to panzanella, and it was amazing.

          1. Here's my favorite, in addition to corn (usually frozen, but fresh would be so much better), black beans (again, canned OK, to impress, cook them from dry beans), red pepper, green onions with lime-cumin-chili dressing:

            http://blog.firecooked.com/2007/03/29...