corn salad recipe

This easy charred corn salad recipe is perfect for your summer cookout. 

Charred Corn Salad

red onion, finely chopped

red chili,

lime juice

olive oil

Kosher salt

black pepper

corn,

c. fresh cilantro, chopped

queso fresco, crumbled (about 1 cup)

No grill, like GoldLeaf, I tweaked recipe to work for my family, they loved it! Great salad or side for our hamburger and turkey burger.

Sooo good - especially with BBQ. I used frozen corn and tweaked the seasoning a bit and it turned out great!

This southwestern corn salad from Delish.com will have you saying heck ya!

Santa Fe Corn Salad

c. corn

black beans,

red bell peppers, chopped

avocado, chopped

limes

cumin

tbsp. Green onions, sliced,

Added some smoked salt, the fam loved it. It’s great to eat with a fork and also great as a dip with tortilla chips.

I added a finely diced jalapeño (removed the vein and most of the seeds) and doubled the avocado.  Excellent!

https://streaming.hearstdigitalstudios.com/manual_upload/59405bdcbbddbd6331bc1ea3/mp4/CornSalad3Ways-FRONT-FINAL_1497390058_4000_hd_v3.mp4

The three best ways to utilize this summer fave!

You'll Love This Corn Salad 3 Ways

TRADITIONAL JAPANESE RECIPE: Summer is probably the best time to eat fresh corn. This is a fresh and crispy Corn Salvad with Ponzu Sauce I have, very quick and easy to make this corn salad is a famous Japanese side dish. Ponzu Sauce is normally used with meat and tofu, but it is also great with vegetable. It goes well n Salads, with or without oil. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.

Corn Salad with Ponzu Sauce Recipe ( コーンサラダとポン酢ソース )

Cobs of Corn

Ponzu Sauce

Chopped Green Onions

Shichimi Red Pepper

This Mexican Street Corn Salad recipe (Esquites) has all the fantastic flavors of Mexican street corn (elotes), but without needing a grill to make it!

Mexican Street Corn Salad

vegetable oil

corn corn

Mexican Crema

mayonnaise

garlic (,

juice limes

chili powder

smoked paprika

Kosher salt and pepper (,

(1/4 cup) Cotija cheese (, finely crumbled)

onion

cilantro leaves (, finely chopped)

jalapeño pepper (, seeded and stemmed, minced)

Warm oil in a large nonstick skillet over medium-high heat until shimmering. Add in the corn kernels; cook for about 5 minutes, tossing a few times, until lightly charred. Season with salt and pepper, to taste. Remove from the heat and cool for 10 minutes.

In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper.

Add to the bowl the cooled corn and all the other ingredients; using a rubber spatula, gently fold to combine and coat.

Serve immediately and enjoy!

https://embed.mediavine.com/videos/vcbnhzs7bovrtkdm49ys

This Mexican Street Corn Salad recipe has all the fantastic flavors of Mexican street corn (elotes), but without needing a grill to make it!

Mexican Street Corn Salad (Esquites)

This grilled corn salad is the ultimate summer side dish that&#39;s brimming with peak-of-the-season grilled corn, tomato, cucumber, onion, and loads of herbs! Watch the video above.

Fresh Corn Salad

corn (shucked and silks removed)

cherry or grape tomatoes (quartered)

cucumber

½ medium red onion (diced)

herbs

apple cider vinegar

salt

feta

Grill

Preheat an outdoor grill or indoor grill pan on the stove to medium-high heat. Lightly brush the corn with 2 tablespoons of olive oil and grill for 8-10 minutes, rotating a few times for even charring. Then remove to a plate.

Shave

Once the corn is cool to the touch, use a large knife to shave off the kernels.

Stir

Place the corn kernels, tomatoes, cucumber, red onion, and herbs in a bowl. Drizzle with 2 tablespoons of olive oil, apple cider vinegar, salt, and pepper, then stir together.

If you&#39;d like, garnish with crumbled feta before serving.

https://content.jwplatform.com/videos/IZI4RnJo.mp4

This easy, fresh corn salad is the ultimate summer side dish that’s brimming with peak-of-the-season ingredients. You’ve got grilled corn, tomato, cucumber, onion, herbs, and a light dressing that ties it all together.

Corn Salad

This fresh Corn Salad recipe is elevated by charring the corn! Toss with bell peppers, radishes, and a killer dressing, summer here we come!

Charred Corn Salad or Salsa

corn

red bell pepper (diced)

radishes (sliced thin)

cilantro (chopped)

scallions (sliced)

grill seasoning (I used Mrs. Dash)

salt & pepper (to taste)

Place corn into a large pot of cold water. Cover and bring to boil. Reduce heat and simmer for 20 minutes. Drain corn.

To char corn, place directly over the flame of a gas grill or onto a hot BBQ. Turn as it chars. You just want to get a little color on the corn and not completely burn it. Remove from heat and cut kernels off the cob and into a large bowl. Stir in red pepper, radishes, cilantro, and scallions.

For the dressing, whisk all ingredients together and toss with corn mixture. Serve immediately or cover and refrigerate until ready to eat.

This corn salad has so much fresh flavor from all the crisp veggies, including sweet corn, tomatoes, and cucumbers tossed in a tangy vinaigrette dressing.

English cucumber

cherry tomatoes

red onion, (finely diced)

feta cheese

extra virgin olive oil

honey

red wine vinegar

parsley

basil

dill

Fill a 5 to 6-quart stockpot ⅔ full with water and heat on high. Once the water begins to boil, carefully add the ears of corn and boil for 5 minutes. Remove from the heat and rinse the ears under cold water. (If you are using thawed frozen corn, you can skip this step. You will not need to cook the thawed corn)

Once the ears of corn are cooled, cut the corn off the cob and add it to a large mixing bowl.

Add the chopped cucumber, quartered tomatoes, diced red onion, and crumbled feta cheese.

Add the olive oil, honey, red wine vinegar, lime juice, parsley, basil, dill, kosher salt, and cracked black pepper to a small mixing bowl. Whisk to combine completely.

Pour the dressing over the salad and toss to combine. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1660110647/sxjnuygdrcwd1qvzjkcy.mp4

With its sweet and savory flavors, this fresh corn salad recipe is the perfect way to brighten up any meal. Plus, it’s super easy to make – just mix together sweet corn kernels with crisp vegetables and salty feta, add a simple vinaigrette dressing, and you’re good to go!

Peach and Corn Quinoa Salad with Cilantro Ranch: filled with nutritious ingredients and bright, fresh flavor. This summer quinoa salad is perfect for meal prep lunches or easy entertaining.

Peach and Corn Quinoa Salad with Cilantro Ranch

dry (uncooked) quinoa

corn kernels (from 2 cobs) ((sub frozen/thawed fire-roasted corn

peaches,

avocado,

Queso Fresco cheese, crumbled

red onion

pumpkin seeds (pepitas)

cilantro leaves and stems

Tbsp. extra-virgin olive oil

Tbsp. plain Greek yogurt

garlic clove

Combine quinoa, salt, and 1 1/2 cups water in a medium saucepan. Bring the mixture to a boil, reduce heat to low, and gently simmer, covered, until the quinoa is fluffy, about 12 to 15 minutes. Transfer to a large bowl and let cool for 10 minutes.

While quinoa cools, prepare Cilantro Ranch. In a medium bowl, combine cilantro, oil, yogurt, mayonnaise, vinegar, garlic, pepper, and salt; stir with a whisk until smooth.

To the bowl with quinoa, add corn, peaches, avocado, queso fresco, red onion, and pumpkin seeds. Pour Cilantro Ranch overtop, and toss to combine. Enjoy warm, chilled, or closer to room temperature.

Fiesta Avocado Corn Salad with fresh herbs, jalapeño, toasted pumpkin seeds, and creamy dressing. A slam-dunk summer side dish, this 30 minute salad will be star of any cookout or potluck.

Fiesta Corn and Avocado Salad

extra-virgin olive oil, divided

Tbsp. rice vinegar

ground sumac ((sub paprika))

kosher salt, divided

shallot,

jalapeño, seeds and ribs removed, finely chopped

Tbsp. fresh mint leaves, roughly chopped

roasted, salted pumpkin seeds (pepitas)

Cotija cheese ((sub feta

Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn, roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking (about 12 mins total). Set aside and let cool. *Note: the remaining two ears of corn remain raw, which gives the salad more texture.

Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.

Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.

Simple and refreshing, this Corn Salad recipe comes together in a few quick steps. It&#039;s perfect all summer long at BBQs, picnics, and more!

corn (shucked (about 5 cups cut from the cob/750 grams))

cider vinegar ((90 milliliters))

olive oil ((90 milliliters))

cucumber ((140 grams))

grape tomatoes ((200 grams))

red onion ((30 grams))

feta cheese ((70 grams))

basil leaves (chopped (8 grams))

Bring a large pot filled halfway with salted water to a boil over high heat. Add the corn and cook just until crisp-tender, about 8 minutes. Drain and soak the cobs in ice water for a few minutes to cool off. Drain well. Cut the kernels from the cob.

In a large mixing bowl, whisk together the vinegar, salt, and pepper. While whisking, slowly pour in the olive oil.

To the dressing, add the corn kernels, cucumber, tomatoes, red onion, feta cheese, and basil. Stir until well mixed. Cover and chill for at least one hour before servings. The salad can be refrigerated for up to 3 days.

Fresh Corn Salad with black beans, avocado, tomatoes and a zesty chili-lime dressing. This easy corn salad recipe is one of the best summer side dishes!

can black beans

cherry tomatoes (halved)

Cotija cheese (crumbled*)

avocado (chopped)

lime juice (about 3 limes)

garlic powder

pepper

Heat grill to medium heat. Remove husks and silks from corn; rinse and pat dry. Wrap each ear of corn in foil and grill for about 15 minutes, until tender when pierced with a knife, turning every 5 minutes. Let stand wrapped in foil for 5 minutes. Unwrap carefully as the corn will be very hot. Let cool.

While the corn cools, make the dressing. Whisk together all dressing ingredients in a small bowl. Set aside.

Once corn is cool, carefully use a sharp knife to slice the kernels off the cob. Place corn kernels in a large bowl.

To the bowl with the corn, add the black beans, tomatoes, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine. Stir in the Cotija cheese. If serving the salad within 2 hours, you can stir in the avocado now. Otherwise, wait and add the avocado right before serving. Salad is best if chilled for at least 2 hours before serving.

This Mexican Street Corn Salad has fantastic layers of flavor and texture! A delicious twist on elote. Really easy to make and can be mostly made ahead!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free  •

cilantro

green onions

chipotle chile pepper powder

cotija cheese, divided

sour cream

water

cilantro and sliced green onions

Preheat your grill on medium to medium-high heat.

Lay your husked corn on the grill and...

Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. This will take about 5-10 minutes.

Remove the corn from the grill and allow...

Remove the corn from the grill and allow it to cool until you can safely handle it. (You can also grill the corn several hours in advance or a day ahead, if needed, and store it in the refrigerator once cooled.) When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife (this is my favorite chef's knife) or a handy "corn stripper."

Place 4 cups of corn kernels in a...

Place 4 cups of corn kernels in a medium bowl (reserve any extra kernels for another use). Add cilantro, green onions, lime juice, kosher salt, and chipotle chile pepper powder. Stir to combine thoroughly.

Stir in most of the cotija cheese, reserving...

Stir in most of the cotija cheese, reserving just a little (about 1-3 teaspoons) to sprinkle on top of the finished salad.

Spoon corn mixture onto a shallow serving platter...

Spoon corn mixture onto a shallow serving platter or bowl, in a relatively thin layer.

In a small bowl, combine mayonnaise, sour cream,...

In a small bowl, combine mayonnaise, sour cream, and water until smooth. Drizzle over the corn mixture. (As shown in the photo in the post above, I like to do this by pouring the dressing mixture into a zipper bag and snipping the corner of the zipper bag for drizzling. You can also simply drizzle the dressing onto the salad from a spoon.)

Garnish the top of the salad by sprinkling...

Garnish the top of the salad by sprinkling it with the reserved cotija cheese, and (if desired) with a little extra chopped cilantro and sliced green onions.

Serve immediately.

Indulge in the flavors of Mexico with our mouthwatering elote recipe. Learn how to make this classic street food favorite at home today!

Elote - Mexican Street Corn

Sriracha ()

chicken stock

sugar

cotija cheese (broken

cilantro (finely chopped)

chili powder (to taste)

Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes if done over the stove grill. Turn the husk occasionally to uniformly char the husk while not burning the kernels underneath it. Set the charred husk aside to cool, then shuck them and cut off the corns from the cob.

Meanwhile, in a small bowl mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside

When ready to eat, in a large skillet add the corn and the mayonnaise mixture and sauté over medium-low heat until warm. Pour into a bowl, and garnish with cilantro, cotija cheese, and chili powder.

This is always a crowd pleaser. My boys love this and always ask me to make some when making tacos. Loved your recipe and the siracha kick was delicious.

This is the perfect recipe! so mouthwatering and delicious with the best flavors. I love everything about this!

This was a delicious elote recipe. Super easy to make too. I really loved how the lime comes through.

Wow, so I did not know that the tighter the corn husk the more tender the kernels are!! Thank you for this tip!

This recipe works so well. The corn comes out addictive! I can have this every day if you let me. Thank you, this is a staple recipe now for us.

This fresh and flavorful corn salad is the perfect summer side dish—easy to make and packed with sweet corn, crunchy peppers, jalapeño heat, and a creamy, zesty dressing. Ideal for BBQs, tacos, or any summer meal!

Top 14 corn salad recipe recipes from across the web

The most viewed corn salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Corn Salad

Top 14 corn salad recipe recipes from across the web

The most viewed corn salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Charred Corn Salad

Santa Fe Corn Salad

Corn Salad with Ponzu Sauce Recipe ...

Mexican Street Corn Salad

Fresh Corn Salad

Charred Corn Salad or Salsa

Corn Salad

Peach and Corn Quinoa Salad with Ci...

Fiesta Corn and Avocado Salad

Corn Salad

Fresh Corn Salad

Mexican Street Corn Salad

Elote - Mexican Street Corn

Corn Salad

The most viewed corn salad recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine