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

s
SLO Jul 28, 2007 10:28 AM

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

  1. n
    Nancy Berry Jul 28, 2007 12:09 PM

    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
      macca Jul 28, 2007 02:52 PM

      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. Tom P Jul 28, 2007 01:47 PM

      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
        j
        Jerry627 Jul 28, 2007 02:43 PM

        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
          a
          amyvc Jul 29, 2007 06:45 AM

          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. h
        harryharry Jul 28, 2007 02:54 PM

        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. JasmineG Jul 28, 2007 04:04 PM

          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. firecooked Jul 28, 2007 05:14 PM

            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...

            1. b
              bebevonbernstein Jul 29, 2007 06:07 AM

              In a completely different vein, here's one of my favorites, from Epicurious. It's simple, but combines arugula, basil, cherry tomatoes, raw corn, and parmesan with a lemon/olive oil vinaigrette.

              http://www.epicurious.com/recipes/rec...

              1. macca Jul 29, 2007 07:02 AM

                Lots of these recipes would also be great with the addition on black beans.

                1. seattledebs Jul 29, 2007 08:10 AM

                  Raw corn off the cob (or I use Trader Joe's frozen white corn in the off-season)
                  Cherry tomatoes, chopped
                  Shallots, diced
                  Avocado, chopped (and added at the end so it doesn't smush up too much)
                  Cilantro
                  Lime juice
                  Olive oil
                  Salt

                  Optional additions: black beans, raw peas, other herbs (like lemon thyme), spices like smoked paprika or chipotle

                  1. v
                    violabratsche Jul 29, 2007 08:59 AM

                    Camping, years ago, I made a corn salad, similar to what you describe, but I added fresh green peas out of the pod. I probably blanched or lightly steamed/boiled them. I can still remember that salad. I think it was the best I ever made. I'd been to the farmers market that morning, so everything was right off the vines. I remember using red onion, garlic, and red wine vinegar, probably olive oil, as well as tomato, cuc, and probably celery. (Why on EARTH would I have taken red wine vinegar and olive oil camping, I cannot imagine, but I did).
                    Measurements? What's that?
                    Enjoy your salads!!!
                    AnnieG

                    1. s
                      SLO Jul 29, 2007 09:21 AM

                      Thanks everyone for all your suggestions ... as usual I will probably add a bit of this and a bit of that from all suggestions (especially peas, as I have a friend's garden to tend to this week).

                      I suppose the bottom line is ... how could it possibly be bad with all the wonderful fresh veg to choose from!

                      1. bards4 Jul 29, 2007 10:17 AM

                        I take grilled corn, cut it off the cob, and add it to a pan in which I've sauteed sliced shallots in olive oil. Then I add some balsamic vinegar and let it cook down a bit. I finish it off with some quartered cherry tomatoes, sliced green onions, fresh basil, salt and pepper. Let it cool to room temperature. Very yummy.

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