Best Natural Tips for Summer Corn Salad

Natural Tips for Summer Corn Salad

Best Natural Tips for Summer Corn Salad

In the summer, I always plan to produce anything in the peasant market season. The day is the day of cheese casserole and stew or stew – summer is celebrating fresh, colorful products. And this salad is like that.

I actually started using sweet corn and lima beans to make a cold succotash salad and a nice, summer wine. But then I decided that I really wanted to cook from the farmer’s market, rather than relying on any frozen or canned vegetables. This is the Italian-style summer corn salad.

Natural tips for summer corn salad recipes

Corn and tomatoes are given a given, but I decided fresh mint would add a welcome brightness and pine nuts to a nice tasty. Between solid corn, juicy tomatoes, mint and crisp pine nuts, you have a satisfying warmth of the side dishes.

So, although this recipe made a little bit on the six ingredient recommendations (I did not calculate olive oil or salt and pepper!), Just as fast as a fast farmer market. If you want to add or add zucchini, parsley, and red onions, you can use avocado and parsley for a Mexican version. These choices are almost endless.


Summer corn salad

Services 4 to 6

5 ears fresh corn, shelling

3/4 cup cherry tomatoes, halved

4 tablespoon pine nuts

4 tablespoons fresh mint, chopped

2 tablespoons red wine vinegar

3 tablespoons of high-quality olive oil

Salt and pepper

Preheat the oven to 325 ° F and place the turntable on the biscuit. Toast for 8-10 minutes until the aroma is slightly brown.

Boil corn in a medium-sized pot until the grain is soft and about 3 minutes. Put in a cold water bath to stop cooking. Once cooled, cut the particles from the corncob and pour it into your favorite bowl.

Mix in cherry tomatoes, roasted pine nuts, freshly chopped mint, oil, and vinegar until mixed. Add salt and pepper seasoning. Take cold or room temperature.

Frozen lobster salad with sweet summer corn and tomatoes

Perfect light summer salad with sweet summer corn, grape tomatoes, garden herbs and frozen steamed lobsters. Take two as the main course salad or four as the first lesson, as shown.

Exchange tips: If you do not live near the coast, can not use live lobster, you can use crab meat, cooked shrimp, and even imitation crab.

Frozen lobster salad with sweet summer corn and tomatoes

Part: 2 as the main course • Size: 1/2 recipe • Old point: 7 points • Points +9 points

Calories: 349 • Fat: 10.4 g • Protein: 39 g • Carbohydrate: 25.5 g • Fiber: 3.7 g • Sugar: 3.5 g

Sodium: 668 mg (without salt)


2 medium ears of corn

12 ounces cooked, frozen lobster meat (yield from 2 – 1-1 / 2 lb lobster)

1 cup of grape tomatoes, cut into half pieces

1 tablespoon chopped scallions

1 large lemon juice

4 teaspoons of olive oil

Salt and freshly broken pepper tasting

8 Boston lettuce leaves, rinse dry


Cook the corn in boiling water for about 4-5 minutes; put it on the side and keep the shells into pieces and put them in a large bowl.

Chopped lobster meat from the tail and claws into large pieces; join the bowl by adding tomatoes, leeks, lemon juice, olive oil, salt and fresh pepper chopped;

Place the lettuce leaves on the two plates. Top of each board lobster salad and enjoy!


4 cups fresh or canned corn kernels

1 small zucchini, length direction, seed and cut

1 cup of grape tomato, halved

1/4 cup chopped fresh flat parsley

Freshly polished black pepper flavored

1/4 cup cumin honey vinegar (recipe as follows)

If you use fresh corn: put a pot of water at high temperatures to boil. Add corn kernels to the pot and cook for about one minute (about 1 minute). Place the corn into the colander and run under cold water to stop cooking. Drain again and beat dry.

If you can use can corn: the corn into the colander, run under cold water, and then pat dry.

Will be corn, zucchini, tomatoes and parsley in a large bowl, and toss the combination. Chili season

Before serving, use a vinegar toss the salad.

Cumin honey vinegar

Recipes adapted from Shiela Lutkins celebrated! recipe


2 tablespoons red wine vinegar

1 teaspoon of ground cumin

1 teaspoon of Dijon mustard

1 teaspoon of honey

1/2 cup extra virgin olive oil
Salt and pepper seasoning

Stir the vinegar in the bowl, fennel, mustard, honey and salt/pepper. Constantly stirring, in the olive oil drizzle. Continue stirring until the dressing is slightly thicker. Store in a covered container in a refrigerator for up to 3 days. Use to feed to room temperature and stir if necessary.

Picnic corn – zucchini salad

Cooking than you think you need a night and serve this salad in the next day at the picnic!

Adapted from…


6 ear corn, corncob removal of nuclear (about 4 cups of kernel)

2 small zucchini, very thin slices

2 inches strips, slices (white only)

1/2 red pepper, thin sliced

1/4 cups of fine cut coriander


1/4 cup fresh orange juice

1 teaspoon of Dijon mustard

1/3 cup extra virgin olive oil

Salt and pepper seasoning


Summer spinach and corn salad

Preparation time

10 minutes

Ingredients: 4

1 bag (10 ounces) baby spinach leaves

2 corn cob, grain removal

2 cups of cherry tomatoes

1/2 cup chopped red onion

1/2 cup red wine with clear sauce

1/4 cup chopped fresh basil leaves


Arrange spinach.

Add corn, tomatoes, onions, 1/4 cups of red wine balsamic vinegar and basil in a bowl.

Spoon corn salad spinach lea

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