o 8 minutes.
Citrus Corn Salad: In a large skillet over
igh heat). Grill corn and bell pepper until corn is tender and
usks and silks from the corn.
Rub the canola oil
rill as above.).
Prepare corn according to package directions; cool
In a large salad bowl combine the corn, tomatoes, celery, cucumber, green pepper and onion.
In a small bowl combine the remaining ingredients.
Gently blend into the salad.
Peel back corn husks, but leave them attached
Place corn and a small amount of water in a microwave safe bowl. Cover and microwave on high for 3 to 3 1/2 minutes or until corn is crisp-tender; drain.
Combine the tomato, corn, and rice.
In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
Slowly whisk in the oil.
Pour the dressing over the vegetables and rice, and toss gently.
To prepare the chicken:.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken.
Add chicken to pan; cook 5 minutes on each side or until done.
To prepare salad:.
Combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.
Combine onion, bell pepper, tomato, corn and mayonnaise.
Mix well and chill before serving.
In a jar with a tight fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper, shake well.
In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat.
Refrigerate until serving.
Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate 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.
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
Add
drained corn to diced tomatoes.
Add green onions, pepper and
enough mayonnaise to hold it together.
Chill and serve in lettuce
cups
with
a
dollop of mayonnaise on top. Serves 4.
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