inutes (overnight will give the best flavor).
Place marinated shrimp
usks and silks from the corn.
Rub the canola oil
igh heat). Grill corn and bell pepper until corn is tender and
rill as above.).
Prepare corn according to package directions; cool
Toss together corn, celery, bell pepper, olives and cilantro in large bowl. Combine dressing and cumin in measuring cup and pour over corn mixture. Toss to coat. Line 4 plates with spinach leaves and place 1 cup corn salad in center of each plate. Fold 4 to 5 slices turkey into fourths and tuck around corn salad or cut turkey into strips and arrange strips around corn.
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
Place the corn in a large pot with
Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
Cover bowl with plastic wrap and refrigerate at least 30 minutes.
*black bean corn salad.
Preheat medium to large
0 minutes.
Brush the corn with oil and grill over
/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together
NOTE: If using frozen corn, thaw first.
Whisk the vinaigrette ingredients together.
In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.
ilks from the ears of corn but do not remove the
Combine Italian dressing, Tabasco, chili powder, citrus juice and cilantro in a jar and shake well; set aside.
Combine remaining ingredients till evenly mixed.
Cover salad with dressing and chill at least 4 hours but the salad will be at its best if made the day before serving.
Serve cool or at room temperature.
Whisk together lime juice and honey.
Add jalapeno, cilantro, and salt and set aside.
Cut corn off cobs leaving some pieces large.
Add to dressing.
Add spinach, tomato and cucumber and mix well.
This salad tastes best after about half an hour when the spinach has wilted and the flavors have had time to meld.
o the bowl. Add cooked corn and red onion to the
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Preheat broiler. Brush corn with 1 tsp oil. Sprinkle
Mix the ingredients for the salad in a bowl.
Mix the ingredients for the dressing in a separate bowl.
Pour the dressing on the salad and mix well.
Add salt and pepper to your liking.
Refrigerate the salad at least 4 hours, overnight is best.
boil.
Add the corn kernels and cook 5 minutes
alt and pepper. Place the corn on the hot grill and