Need to impress with an out of this world corn salad, any recipes?
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
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
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.
Mine is similar to yours but different enough I thought I would add it:
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)
Red wine vinegar
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.
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.
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....
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.
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.