No-Brainer Corn Salad

No-Brainer Corn Salad

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Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture. Use whatever you like or have on hand!


  • ½ cup nuts (such as peanuts, hazelnuts, or pistachios)
  • 1 serrano chile, thinly sliced, or 1 tsp. fresh ground black pepper or mild red pepper flakes
  • 1 cup herb leaves (such as cilantro, basil, or mint), torn if large
  • ⅓ cup fresh citrus juice or vinegar
  • 3 oz. cheese (such as Cotija, Parmesan, or feta)
  • ⅓ cup grapeseed or other neutral oil

Recipe Preparation

  • Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–10 minutes, depending on the nut you choose. Let cool; coarsely chop.

  • Prepare a grill for medium-high heat. Grill corn, turning occasionally, until husks are charred in most spots, 16–20 minutes. Transfer to a platter and let sit until cool enough to handle. Shuck corn and remove kernels (you should have about 6 cups).

  • Toss nuts, corn, chile or pepper, herb, citrus juice or vinegar, and cheese in a large bowl to combine. Drizzle oil over and season with salt; toss again.

Reviews SectionFantastic! I had this with some pan-fried shrimp and it was so fresh and delish.So simple, so flavorful! I used pistachios, feta, cilantro, and lime. Tastes like summer!AnonymousNew York 07/15/19Holy cow was this good! I can see trying different herbs etc but it was lovely as is. I let the peppers & about half of the cilantro hang out in the lime juice while I did the other prep & it amped it up a little!ladydei775177Capital DistrictRegion07/08/19Yes yes yes. I used cotija and peanuts, and my guests were freaking out about how good this was. It's a new staple!AnonymousSaint Louis, MO07/08/19So good!!!!! Used pine nuts and feta. We finished it before dinner....couldn’t wait. LolAnonymousPortland,Oregon07/06/19THIS WAS KILLER! My whole family of 9 loved this so so much. It was a perfect side dish with the Party Steak with Salsa Verde from you guys. Thanks Andy!ilacosseMinnesota06/26/19

Easiest Summer Ever: Corn, Chorizo, Cilantro, and Lime

I could write an entire book just about the things that go well sautéed with sweet summer corn. I'm serious about that. So serious that I might even do it some day. You can sauté corn with beans into a nice summer succotash. I cook it with roasted tomatoes as a topping for crispy Parisian gnocchi. Just last night, I threw together a dish of corn sautéed in bacon fat with sliced shishito peppers, scallions, halloumi, and a big drizzle of chili-infused Mike's Hot Honey. When corn is in season, there's no end to the simple meals you can make out of it.

So it seemed like a no-brainer to include corn as part of our Easiest Summer Ever collection of four-ingredient, no-fuss, vegetable-centric recipes. In this one, I start with some diced Spanish-style chorizo. I'm talking the raw, dry-cured kind that's flavored with smoked paprika and has nice pockets of firm pork fat. I dice it up and cook it over moderate heat in a large skillet with olive oil to help render out that crimson-tinted fat.

Once the chorizo is crisp, I add a few ears' worth of corn kernels and increase the heat, sautéing the corn until it's tender and browned. Charred corn takes on a really deep, nutty sweetness that raw or steamed corn doesn't get, and it's my favorite way to cook corn for intensely savory side dishes. To be quite honest, this dish is good enough with just those two ingredients, but a nice handful of chopped fresh cilantro leaves and tender stems and a big squeeze of fresh lime juice brighten it all up.

I told you this was easy, right? Who has time to spend in a hot kitchen in the summer when there are books that need writin'?

How to Make Homemade Cornbread

Cornbread is one of those comfort foods that is just so incredible. Often times it’s served up with butter and molasses, as a casserole or stuffing, or even alongside soup, especially chili. I really like experimenting with classic recipes and turning them into something fun or combining old school recipes for an awesome mash-up. I thought it would be cool to use homemade cornbread as a base to a salad that is loaded with tomatoes because I know all of those flavors work really well together.

Making cornbread is actually super easy and I know I should do it more. It’s as simple as combining a few ingredients and baking it, that’s it. Once your ingredients are whisked together, spread it out on a sheet tray lined with parchment paper or in a 13࡯ casserole dish and bake this homemade cornbread recipe away!

Why you will love this recipe

Do you love throw-it-together-and-go recipes? Me too! And this is absolutely one of those.

All of these ingredients can be prepared in advance: the bacon and be cooked and crumbled ahead of time the green onion, bell pepper, and tomato can all be chopped ahead the ranch dressing can be made and the jalapeno cheddar cornbread can be baked in advance.

Even if we do nothing in advance, cornbread salad is still quick and easy to a make regardless. Just whip up the cornbread, then assemble the rest as it bakes.

But why we really love this salad is for the TASTE. Salty bacon and beans, crunchy bell pepper and green onion, fresh tomato and shredded cheese. All layered with creamy ranch dressing. This is a beloved country classic recipe for good reason – It Is Delicious.

3. Crunchy chickpeas

“I love using crunchy chickpeas in salads&mdashthey add a ton of fiber, protein, and the flavor bomb-quality of croutons, while still being gluten-free and super easy to make at home,” Healthier Together cookbook author Liz Moody says. She makes hers by seasoning them with cumin, coriander, and chili powder and then roasting them in the oven. (You can use any combination of spices you desire, of course.) Then, they’re ready to have on hand to be worked into any salad you’re making. “Cook them with no oil first, then add your oil and seasonings in the last five to 10 minutes. If you add oil at the beginning, the layer of fat prevents the moisture from evaporating out of the chickpeas, and you’ll never get crispy results.”

Photo: Healthyish

The Only Potato Salad Recipe You'll Ever Need

This easy, summery dish, from the new cookbook Made in America: A Modern Collection of Classic Recipes, strikes the ideal balance of unexpected and familiar. It includes Yukon Gold potatoes (they have thin, smooth skin that doesn't need to be peeled), fresh corn, diced ham and a garlicky lemon-chive dressing. The dish has so much flavor and heft that it's practically a meal in and of itself. Make a double batch, serve it at your next barbecue (its flavors complement everything from hot dogs to chicken kebabs), and enjoy the leftovers for days.

If you haven't yet tasted how amazing sweet watermelon and tangy feta cheese are together, you're in for a treat. This no-brainer side doesn't require much more than shaking up a basic vinaigrette in a jar then, drizzling it over cubes of melon, tomato and feta. On top of it all, this salad's colors are gorgeous and will complement practically any buffet table.

This bright and fresh-tasting side takes the best elements of a classic green-bean casserole and gives them a warm-weather update. You quickly cook the beans in a small amount of water then finish them in olive oil, so they are crisp-tender with a light char. Fried shallots stand in for canned, fried onions and crumbled pecorino cheese takes the place of a heavy mushroom sauce.

Cool, juicy, marinated cucumber is a welcome antidote for spicy food, whether ribs or wings. Don't skimp on the chilling time, because letting the salad sit in the fridge overnight will ensure that the sweet-tart flavors fully develop.

Broccoli salad loaded with bacon and cheddar is delicious, but can leave you feeling like you just swallowed a watermelon. This revamped version, which just so happens to be vegetarian, has you combine the florets (they're crisp-tender, since you just steam them for two minutes) with sweet, red grapes and creamy, honey-mustard-yogurt dressing.

Delicious Skinny Chicken Stir Fry and Corn Salad


Confusion number one: I do not know as to what I should call this corny thing. I thought corn salsa would be a good idea, but then the instincts are saying, “does it even resemble a salsa?” I mean, where is the cilantro, onions etc? Salsa is usually colorful and pretty whereas these are not colorful and they are just VERY delicious.

Confusion number two: The skinny chicken was supposed to be the “star” of this post. It is healthy yet ridiculously delicious, but the corn salad is also healthy, crunchy and refreshing. So which should be the highlight of this plate?

Sunday was a sinful day. Sins that came in the form of cream puffs, satay, fried chicken and stir fried noodles, all on one plate, over lunch. Although I am always dreaming of a five days weekend , I am better off without it. Aren’t you glad that it is Skinny Monday again? Boy, I am surely GLAD. My Weekend was mad and as usual, it came and went in a blink of an eye. We had fun celebrating my mom’s birthday though. I love celebrating birthdays in the comfort of our home as it is cozy. Home is where the heart is and home is also where your wifi connects automatically. *Grins*

This skinny chicken is basically a stir fry, season with soy sauce + lemon + lots of chili flakes and seriously kicking despite being REALLY easy and simple. You can use ANY vegetables that you have in hand. I have made these so many times and I have experimented with a different mix of vegetables every time. Peppers, broccolini, asparagus, peppers, etc. This dish is packed full of protein, low in fat and has tons of fresh veggies. I loved how crunch the vegetables were! If you have remaining stir fry left, you can wrap it up in a tortillas and it would be perfect for brunch or lunch, the next day. I love recipes that are flexible and this recipe is definitely one of those.

The corn salad is a no-brainer and that makes it mind blowing. You just toss a balsamic vinaigrette over some corn kernels, top it with dried cranberries and there you have the most amazing corn salad, ready in just two minutes. The sweetness from the corn and honey + the zing of the balsamic vinegar + the saltiness from the feta cheese = WIN.

You can serve the skinny chicken with a side of lettuce and it would still be superb but If you serve it with this corn salad, I reckon, you would just end up having a better Monday.
I could go on and on talking about this Delicious Skinny Chicken Stir Fry and Corn Salad as the flavors are insane but I have some errands to run. While I am at it, please do yourself a favor and go make this for dinner now.

This recipe is quite simple, so this will be a short section!

Marinate the onions and jalapeños. This is the first step in the recipe, and while you marinate the onions and jalapeños in the lime juice and olive oil (20 minutes is sufficient, though you can let it sit for up to an hour), you can prepare the rest of the ingredients.

Shave the corn. You’ll need to husk your ears of corn and then shave the kernels. To see how I shave corn without creating a mess, watch this Youtube video starting at the 1:00 mark.

Char half of the corn kernels. Set aside half of the corn kernels and keep them raw. Then, char the remaining half. This mixture creates interest and variety from both a taste and texture perspective. To char corn, all you need is a little olive oil and a large cast iron skillet.

Of course, if you have a grill, you can grill the whole ears of corn, then shave the kernels.

Mix everything together. Once the onions and jalapeños are done marinating and the corn is charred, it’s time to mix everything together!

No-Brainer Holiday Sides — Fall Fest

Tying bows on those last few holiday gifts (or – who are we kidding? – the first few) can be stressful enough as we near closer and closer to Christmas. Luckily, there’s one thing you can be sure about by the time you finish reading: your roster of holiday sides. As we start the final countdown to December 25, use this recipe roundup to brainstorm comforting, seasonal side dishes for your family’s festive holiday dinner.

We won’t argue with you – traditional mashed potatoes are a holiday mainstay. But for something a bit different, Anne Burrell’s Chestnut-Potato Puree for Food Network Magazine comes along with a nutty finish. They may not be roasted on an open fire, but cooking the chestnuts with the potatoes allows for the nuts’ innate sweetness to shine through. Or, switch out potatoes for Sunny’s Holiday Parsnip Puree, which hits the table with a sharper aftertaste and a pinch of nutmeg.

Load on the comfort with Food Network Magazine’s traditional Creamed Spinach. Rich and creamy, it’s the most celebratory way to take the leafy green. Or, for a lighter vegetable side, imbue a classic holiday side with bright citrus with Tangerine-Glazed Carrots by Food Network Magazine. In season from now until around May, tangerines are juicier than ever and more versatile than their peel-and-eat ways let on.

It may not be a traditional side dish, but Food Network Magazine’s Vegetable Tarte Tatin adds a picturesque, gourmet touch to any holiday buffet. Slice into the savory take on the classic, caramelized upside-down tart and you’ll see.

Stretch the stuffing tradition past its Thanksgiving stardom. Giada’s Christmas Stuffing with Bacon (pictured above) is a wild- and brown-rice-based side loaded with seasonal Brussels sprouts, portobello mushrooms and hazelnuts.

Celebrate one of your favorite root vegetables by combining it with a lesser-used variety in Food Network Magazine’s Roasted Celery Root and Carrots. The celery root packs a flavor similar to the standard celery stalks we know and love.

Ree’s Brussels Sprouts with Balsamic and Cranberries contrast the veggie’s pleasantly bitter disposition with a homemade, tangy balsamic reduction and dried cranberries.

Bobby Flay’s Cauliflower-Goat Cheese Gratin is so cheesy and creamy that it’ll string cheese from the dish to your plate. But for a side that’s cheesy – but not too cheesy – coat wedges of in-season acorn squash with breadcrumbs, grated Parmesan and sage for FN Magazine’s simple Cheese-Crusted Squash.

If you can’t settle on one vegetable for your sides, go Anne Burrell’s route. Her mix of Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas is simply roasted on a baking sheet until tender and caramelized, and then tossed with chives and crunchy green pumpkin seeds.

More holiday side dish recipes from our friends and family:

Basil & Feta Corn Salad

Corn Salad makes the perfect summer dish for picnics, potlucks, or BBQs. So easy to make with no cooking involved!

Do I need to cook the corn?

No need! Corn kernels are fine to eat raw and to keep this salad as simple as possible we skipped it. If you would rather cook your corn first, you can heat over the stove with a little butter until lightly charred or boil in water until tender.

Can this be made ahead of time?

Absolutely! It's the perfect make ahead dish. Make it in advance, refrigerate it in an airtight container, and let the flavors meld with each other while it sits. Hold off adding the feta until ready to serve, though!

Can I replace the feta with something else?

Even though we are avid feta lovers at Delish, we get if you toasted nuts!

Made this? Let us know how it went in the comment section below!

Editor's note: This intro was updated to add more information about the dish on April 19, 2021.

Watch the video: Avocado Corn Salad Recipe With Easy Salad Dressing (August 2022).