Salad - No-Fuss Summer Sides recipes

Author: Jesse Kellogg  

The sweetness from the corn combines with salty feta cheese, fresh basil, and crunchy cucumbers. This easy corn salad is fresh and full of tangy flavor, with bursts of bright tomato and basil!

25 Summer Side Dishes: Corn Salad & More!

25 Summer Side Dishes: Corn Salad & More!
This easy corn salad is fresh and full of tangy flavor, with bursts of bright tomato and basil! The classic summer salad for BBQs and picnics. You can also make it grilled! Go to Grilled Corn Salad.
Provided by: Sonja Overhiser
Total time: 25 minutes
Cook time: 5 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Salad
Number of ingredients: 11
  • 6 cobs corn (about 5 cups kernels, or 3 15-ounce cans corn)
  • 1/2 pint (1 cup) cherry tomatoes
  • 1/2 cup diced red onion
  • 1/3 cup roughly chopped fresh basil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 1/2 cup feta cheese crumbles, for garnish (optional)
  • Calories: 149 calories
  • Sugar: 8.2 g
  • Sodium: 19.6 mg
  • Fat: 6.3 g
  • Saturated Fat: 1.1 g
  • Trans Fat: 0 g
  • Carbohydrate: 23.6 g
  • Fiber: 2.7 g
  • Protein: 4.2 g
  • Cholesterol: 0 mg
How to cook:
  1. Cook the corn
  2. Bring a large pot of water to a boil. (This takes about 15 to 20 minutes, so plan accordingly.) Shuck the corn, removing the silk. When the water is boiling, place the corn cobs in the pot. Boil covered for 4 minutes, until bright yellow. Run under cool water until cool enough to touch. (Alternate method: Roast the corn in the oven or use canned corn.)
  3. Cut the corn
  4. Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef’s knife to slice down and remove the corn from the cob (the sides of the pan catch the kernels that fly when cutting; more details here.)
  5. Chop the vegetables
  6. Meanwhile, dice the cherry tomatoes. Finely chop the red onion. Chop the basil.
  7. Mix in the dressing
  8. In a large bowl, mix together all vegetables with the apple cider vinegar, olive oil, garlic powder, chili powder, salt, fresh ground black pepper to taste, and optional feta crumbles. Stores refrigerated for up to 3 days.
Notes: 25 Delicious Cookout Side Dishes for Summer Barbecues, Okay, let's talk summer sides. Of course, there are your classic cookout side dishes: baked beans, corn on the cob, macaroni and cheese, deviled

No-Fuss Summer Sides

No-Fuss Summer Sides
Need a healthy summer side dish? This corn and tomato salad with avocado is the perfect side dish for grilling season and it comes together in just 5 minutes!
Provided by: Laura Fuentes
Total time: 15 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: American
Number of ingredients: 12
  • 1/4 cup minced fresh basil
  • 3 tablespoons olive oil
  • 2 teaspoons lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 14 teaspoon ground black pepper
  • 14-ounce can corn, drained and rinsed
  • 1-pint cherry tomatoes, halved
  • 1 cup peeled, seeded, and chopped cucumber
  • 1–2 avocados, peeled and diced
  • 2 shallots, minced
  • 1 Boston bibb lettuce, washed, leaves separated
  • Serving Size: 2 lettuce cups
  • Calories: 212 calories
  • Sugar: 6.5 g
  • Sodium: 210.2 mg
  • Fat: 15 g
  • Saturated Fat: 2.2 g
  • Trans Fat: 0 g
  • Carbohydrate: 21.3 g
  • Fiber: 6.6 g
  • Protein: 4.1 g
  • Cholesterol: 0 mg
How to cook:
  1. Add the basil, olive oil, lime juice, honey, salt, and black pepper to a lidded jar. Seal the lid and shake to combine.
  2. In a large bowl, add the corn, tomatoes, cucumber, avocado, and shallot. Drizzle the dressing over the salad and toss to combine.
  3. Layer one lettuce leaf over another to create a ‘cup’.
  4. Serve the corn and tomato salad in the lettuce cups.
Notes: 25+ Best BBQ Side Dishes, Description. Over 25 best BBQ side dishes including summer salads, roasted vegetables, potato side dishes, creamy pasta, bread, and more for your summer cookout

Easy Corn Salad recipe

Easy Corn Salad recipe
This summer corn salad is bursting with flavor! The sweetness from the corn combines with salty feta cheese, fresh basil, and crunchy cucumbers. This is a side dish all your guests will love.
Provided by: Celebrations At Home
Yields: 6 servings
Number of ingredients: 11
  • 4 teaspoons olive oil {try this recipe with basil-infused olive oil for a fantastic burst of flavor}
  • 1 Tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce (Tobasco)
  • 1 teaspoon olive oil
  • 2 cups frozen corn, thawed
  • 1 1/2 cups cherry tomatoes, quartered
  • 1 cup finely chopped cucumber
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh basil
  • 1/4 – 1/2 cup crumbled feta cheese
How to cook:
  1. Prepare dressing by combining 4 teaspoons oil with lime juice, salt, and pepper sauce. Set aside.
  2. In a large skillet, add 1 teaspoon oil and heat over medium-high heat. Add corn and cook until the corn begins to caramelize, stirring often.
  3. Transfer to a salad bowl and let cool.
  4. Add tomatoes, cucumber, and onion to the corn.
  5. Drizzle dressing over salad ingredients and toss to coat.
  6. Cover and chill for about 2 hours so flavors can combine.
  7. Top with feta and chopped basil when ready to serve.
Notes: 75 Of The Best Ever Barbecue Salads & Sides, Bacon Jalapeño Corn Salad - · 1 · Bacon Jalapeño Corn Salad ; buffalo cauliflower kebabs with peppers and celery · 2 · Buffalo Cauliflower
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