Fresh Corn Salad Recipe Uses Corn on the Cob to Make BEST Corn Salad
Fresh Corn Salad recipe is one of my summer pleasures. If you only use corn on the cob just to eat, you are missing using sweet summer corn as an ingredient in easy corn salad recipes. There’s nothing like fresh corn on the cob to use in recipes. Honestly, there isn’t much to it and really is quick to do. Just get a sharp or serrated knife and scrape the corn off the cob lengthwise. However, my daughter just sent me this link to this corn stripper and this will be my favorite corn gadget. One of my favorite summer salads could be called an avocado salad recipe because you know how I love avocados. So, of course they are included! However, this refreshing Crisp Summer Salad from Gulf Coast Favorites cookbook features all your favorite garden ingredients.
Corn Stripper Turns Leftover Corn into Your Own Fresh Corn Salad Recipe
We had corn on the cob the other night with our dinner and had a few ears left over. The next day I was looking through the fridge to figure out what to make for lunch. I noticed some cucumber and tomatoes that my neighbor had given me from their garden. I decided that since it was so hot I would come up with a summer salad to cool me down and please my palate. I remembered the ideal summer salad in Gulf Coast Favorites cookbook. This corn salad is so easy and so refreshing. Best of all, you probably have all of the ingredients already on hand! I hope you enjoy this fresh corn salad recipe as much as I did.
This is my corn salad recipe I came up with but feel free to add garden ingredients that you like. As you see, I only used a little lime juice and olive oil to coat the salad. Season to taste and to let you enjoy these wonderfully fresh summer ingredients.
Now you can make this salad easily with frozen corn but I promise this time of year, treat yourself to this fresh corn experience. You will always make extra corn on the cob to have to use for my easy corn recipes throughout the summer as the corn is so sweet this time of year!
Crisp Summer Salad from Gulf Coast Favorites cookbook
I started with leftover corn on the cob and created a dish bursting with color, crispness, and flavor. Perfect for summer!
Makes 6 (2/3 Cup) Servings
1 1/2 cups fresh or frozen corn
1 cup chopped tomatoes
1 cup chopped peeled cucumber
1/3 cup shelled edamame, cooked according to directions and drained
½ cup chopped red onion
1/3 cup chopped avocado
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste
1. In a bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado.
2. In a small bowl whisk together lime juice and oil. Toss with corn mixture and season to taste.
Nutritional Information per serving: Calories 92, Protein (g) 3, Carbohydrate (g) 12, Fat (g) 1, Calories from Fat (%) 4 g, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol Sugars (g) 3 (mg)0, Sodium (mg) 9 Diabetic Exchanges: 0.5 starch, 1 vegetable, 0.5 fat
Terrific Tidbit: Look for frozen shelled edamame in the frozen vegetables section.
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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