corn salad recipe

Corn and Barley Salad with Basil

Corn and Barley Salad with Basil

This colorful salad can be a side dish or main dish. I like it as a main dish for hot summer days. It somehow manages to be light and filling at the same time. It makes a wonderful lunch, served over a bed of salad greens.

The combination of sweet corn and barley works so well together. I don’t think most people think of salad, when they think of barley. Barley is more commonly used in soups. But this versatile grain can also be a nice ingredient in a salad. Perfect on a hot day, when you want a lighter meal.

I had grilled corn, and had some leftover, so that is what I used. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I added that, too.

If you are looking for a new salad idea this summer- you might try adding barley to your next salad.

Corn and Barley Salad with Basil

½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from about six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions

Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.

Corn and Black Bean Salad

Corn and Black Bean Salad

This salad was inspired by ingredients I had on hand. I had picked up some beautiful local sweet corn the other day. I also had some sweet peppers and home canned black beans. I knew the trio would work well together.

I used fresh corn in this dish. You could use frozen corn, if that was all you had. Fresh corn season is too short around here. I always buy extra corn for freezing. I just blanch the shucked corn for a few minutes  in boiling water, then drop into ice water. Once the corn is cool enough to handle, I cut the corn off the ears. Then I package up the corn and freeze it.

You could also grill corn and cut it off the cob to freeze.

I like to boil the cobs after the corn is cut off, for a corn stock, which I also freeze. The cobs have a lot of flavor.

If using the frozen corn in a salad, you’ll want to drain it after thawing.

So here is the recipe. Pretty simple. You could add some sweet onion, if you like, too.

Corn and Black Bean Salad

4 c. cooked corn

1 can black beans, rinsed and drained

1 sweet pepper, seeded and chopped

¼ c. olive oil

3 T. red wine vinegar

1 T. Balsamic vinegar

2 t. Italian seasoning- I used my Tuscan blend

Salt and pepper to taste

Hot sauce to taste, optional

Combine all ingredients in medium bowl. Stir to combine well. Chill before serving. Serves 6-8.

Corn Salad with Mustard Dressing

Corn Salad with Mustard Dressing

Corn Salad with Mustard Dressing

I had some beautiful local sweet corn and wanted to make a salad with it. It was a really hot day and the thought of a salad was very appealing. I started by just boiling the corn and cutting it off the cob once cooled down. It would be great using roasted corn, too. I had some sweet orange peppers so I added them to the corn for color and crunch. The dressing was really simple, a mix of olive oil, apple cider vinegar, lots of whole grain mustard, a little sugar, a little mayo, hot sauce and salt. I knew I should have written it down, but here is the recipe as close as I can remember to the amounts.

 

Corn Salad With Mustard Dressing

8 ears of corn, cooked, cooled and cut off the cob

1 cup chopped sweet pepper

1/2 c. apple cider vinegar

1/4 c. whole grain mustard- probably more- I used 2 big spoonfuls

1/4 c. olive oil

1/4 c. mayo

1/4 c. sugar

healthy dash of hot sauce

healthy dash of salt

Combine corn and peppers in a bowl. In a container with a tight fitting lid combine remaining ingredients and shake well to combine. Adjust seasonings and pour over the corn mixture. Stir well, cover and chill a couple of hours before serving. Serves 8.

Note: I would have also added some sweet onion, but I knew one of the dinner guests doesn’t like onions much. I think they would be a nice addition to this salad.

Corn Salad with Lemonade Mustard Dressing

Corn Salad with Lemonade Mustard Dressing

Corn Salad with Lemonade Mustard Dressing

Continuing with my cooking with lemonade assignment I came up with a simple salad dressing. It’s only 4 ingredients and while I used it on this corn salad it would also be great tossed on a green salad or maybe a potato salad. I am always looking for new salad ideas. This is one I will be making again soon.

 

Corn Salad with Lemonade Mustard Dressing

6 c. cooked corn, off the cob
1 sweet pepper, seeded and chopped
1 small sweet onion, diced
½ c. chopped fresh parsley
1 recipe lemonade mustard dressing- recipe follows

Combine all ingredients in a bowl. Cover and chill at least an hour before serving. Serves 8.

Lemonade Mustard Dressing

½ c. oil
1/3 c. lemonade concentrate, thawed
2 T. whole grain mustard
1 t. hot pepper sauce, or to taste
1 t. salt, or to taste
Place all ingredients in a jar and shake to combine. Serve as a salad dressing on mixed greens or with assorted veggies.

 

 

Smoky Succotash Salad

Smoky Succotash Salad

Smoky Succotash Salad

I was looking for a salad idea the other day and found the answer in my freezer. I had a bag of lima beans and some corn from last year. I also had a ham bone. Not what you might think of for a salad but I needed it to work. I started by putting the ham bone in a pot with some water and let it simmer for an hour or so- to get some of the flavor out. I added the lima beans and corn and cooked them until tender- about 10 minutes. I figured this would add flavor to them. I drained off the veggies, let them cool, and combined them with a sweet pepper and ham I’d cut off the bone. I still needed a dressing and since I had an open container of sour cream I used that. Here is the recipe I ended up with. It ended up tasting really good. Went well with steaks and tuna off the grill.

Smoky Succotash Salad

1 lb. lima beans, cooked and cooled

4 c. corn off the cob, cooked and cooled

1 sweet pepper, seeded and chopped

1-2 c. cooked ham, diced

Dressing:

2/3 c. sour cream

3 T. apple cider vinegar

2 T. sugar

1 t. grated ginger

1 t. hot sauce, or to taste

salt and pepper to taste

Combine veggies with the ham in medium bowl. In small bowl stir together dressing ingredients until smooth and toss with the veggie mixture. Chill until ready to serve. Serves 6.