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Corn Salad Recipe:
Not the usual corn salad, but this salad is so rich, satisfying and delicious you'll be glad you made it. Sweet tender corn, juicy tomatoes, fresh creamy goat cheese and
If you'd prefer another cheese or would like a different twist altogether, check out the ingredient exchanges below for some great ideas. All of them are quick, easy and delicious too.
Also take a look at the quick meal ideas below for a variety of serving suggestions that are all easy. Enjoy!
2-3 servings
You will need 6 ingredients:
- Sweet corn (fresh or frozen)
- Cherry Tomatoes
- Cucumbers
- Goat Cheese
- Bottled Italian Dressing
- Sliced Almonds
Make Ahead for this Salad:
- If using frozen corn kernels,
thaw and drain
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Ingredients:
sweet corn kernels - 2 cups
(If you can get fresh corn and cut it off the cob, that is the best. If not, frozen sweet corn can be substituted)
cherry tomatoes - 2 cups cut into halves
cucumbers - 1 cup cubed
fresh goat cheese - 6 oz crumbled
italian dressing (choose your favorite bottled dressing) - 1/2 cup or to desired moistness
1/4 cup sliced almonds
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If using fresh corn, proceed to step 1.
If using frozen corn proceed to step 3.
1. If using fresh corn on the cob, after cleaning and rinsing well, take a knife and cut carefully along the cob, cutting from top to bottom just to release the corn. You can do this over the mixing bowl to prevent the corn from flying everywhere.
2. Steam corn for a few minutes in a steamer basket over boiling water in a covered pan.
3. If using frozen corn, just thaw it in a strainer so all the water drains away from the corn. Add to bowl when completely thawed and drained.
4. Place the tomatoes, cucumbers and goat cheese in the bowl with the corn.
5. Add the dressing and toss to coat the corn salad evenly.
6. Add the almonds and toss again.
If you can, allow the corn salad to marinate in the refrigerator for at least a half an hour to an hour to allow all the flavors to develop.
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The following serving suggestions enhance the taste of this corn salad recipe. They are all very easy to do.
Quick Meals - Menu Planner:
** Serve our corn salad recipe scooped into avocado halves (that have been sprinkled with lemon juice to prevent discoloration) with a baked potato. You could even serve this quick salad recipe as a topping for a baked potato.
** Turn this easy corn salad into a shrimp cocktail by putting the corn salad in individual glass salad bowls with cold cooked shrimp. Add your favorite whole grain crackers for a great simple meal.
** This quick corn salad recipe is even more flavorful when served scooped inside of sweet red or green bell peppers that have been cut in half on a bed of cold cooked couscous or quinoa.
** Serve corn salad as a topping for any mild fish such as cod, tilapia or halibut with stir-fried asparagus, mushrooms and water chestnuts on the side.
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Ingredient Exchanges:
Instead of Cherry Tomatoes:
*Fresh Kiwi and Canned Mandarin Oranges (in light syrup) - 1 cup each
(peel and cut kiwi into medium chunks)and (drain the oranges and cut into chunks) or
*Fresh Asparagus and Red Peppers - 1 cup each
(choose tender young asparagus spears - they are sweet when raw - cut into small pieces)and (cut peppers into strips and then into medium sized pieces)
Instead of Cucumbers:
*Celery - 1 cup thinly sliced or
*Red Delicious Apple - 1 cup (cored and diced into medium chunks) or
*Green Beans (fresh or frozen) - 1 cup cut into pieces
Instead of Goat Cheese:
*Feta Cheese - 6 oz crumbled or
*Mozzarella - 6 oz cut into chunks or
*Regular or Smoked Gouda - 6 oz cut into chunks
Instead of Almonds:
*Walnuts - 1/4 cup chopped into pieces or
*Cashews - 1/4 cup chopped into pieces or
*Hazelnuts - 1/4 cup chopped into pieces
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