Steam corn if using.
Drain well.
Dice vegetables and add to the corn.
Add remaining ingredients and mix well.
Chill for 30 minutes before serving.
o 8 minutes.
Citrus Corn Salad: In a large skillet over
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
Pour liquid over corn; blend well.
Let set overnight.
When ready to serve, drain completely of liquid in a colander.
Serve cold.
Mix and let stand 2 hours in refrigerator.
Serve cold.
Mix together with mayonnaise or salad dressing.
In a large bowl, mix together the corn, yellow pepper, red pepper, green pepper, red onion, cucumber, tomato and mayonnaise. Adjust the amount of mayonnaise to your liking. Chill until 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.
Chop everything fine, the size of the corn.
Refrigerate.
combine corn, tomatoes, green onions and mayonaise.
salt and pepper to taste.
chill and eat.
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
br>TO SERVE AS A COLD POTATO SALAD; make as stated in
0 minutes.
Brush the corn with oil and grill over
/4 cup vinaigrette. Stir corn, beans, cilantro, and scallions together
Cook the corn ears, in their husks, either