o 8 minutes.
Citrus Corn Salad: In a large skillet over
o the bowl. Add cooked corn and red onion to the
usks and silks from the corn.
Rub the canola oil
Combine the lobster, corn, tomatoes, mayonnaise, tarragon, and lemon juice in a large bowl. Season with salt and pepper, to taste. Cover and chill for at least 1 hour.
Evenly spoon the lobster salad into the centers of the romaine lettuce.
Enjoy!
igh heat). Grill corn and bell pepper until corn is tender and
rill as above.).
Prepare corn according to package directions; cool
Slice green onions and their tops.
Stir together with corn, tomato, mayonnaise, yogurt, salt and pepper in a large bowl. Cover and refrigerate for 4 to 24 hours.
Makes 8 to 10 servings.
0 minutes.
Brush the corn with oil and grill over
Slice green onions and their tops.
Stir together green onions, corn, tomatoes, mayonnaise, yogurt, basil, salt and pepper in a large bowl. Cover and refrigerate for 24 hours.
Chop onion, bell pepper and tomato.
Add corn and mayonnaise. Add salt and pepper.
Mix and chill before serving.
Combine onion, bell pepper, tomato, corn and mayonnaise.
Mix well and chill before serving.
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
/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together
combine half the combined cheeses, corn, eggs and spring onion; season
Marinate the first four ingredients for a minimum of four hours.
After marinating, drain off Italian dressing and add mayonnaise.
The mayonnaise should be just enough to coat the salad.
Chill.
Add the cheese and bacon just prior to serving. This recipe can be used as a salad or a dip with frito corn chips.
Remove kernals from cobs, blanch in boiling water for 5 minutes.
Drain, rinse and place in a bowl.
Add zucchini, peppers, onion and pickles.
Toss.
In a food processor or blender, whirl basil leaves, mayonnaise, broth and sour cream.
Toss with salad.
Refrigerate for at least 2 hours.