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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...

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

                1. 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. 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. 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. 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.