Corn Pimento Salad Recipes

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FRESH CORN MEDLEY

Your family will be sweet on this summery side dish that combines corn "off" the cob with green pepper, bacon, cheddar cheese and honey. It's just as delightful with frozen corn. -Susan Paden Mexico, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 5 servings.

Number Of Ingredients 11



Fresh Corn Medley image

Steps:

  • In a large skillet, saute green pepper and onion in butter until tender. Add the corn, water, pimientos, honey, salt and pepper., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until corn is tender. Sprinkle with cheese and bacon.

Nutrition Facts : Calories 263 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 711mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein.

1 medium green pepper, chopped
1 small onion, chopped
3 tablespoons butter
4 cups fresh corn (about 9 ears of corn)
1/4 cup hot water
1 jar (2 ounces) diced pimientos, drained
1 tablespoon honey
1 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

KRISTI'S CORN SALAD

This is a simple summer salad.

Provided by KRISTIS1

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12



Kristi's Corn Salad image

Steps:

  • In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
  • In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
  • Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 22 g, Fat 15.3 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 578.3 mg, Sugar 4.4 g

2 (16 ounce) packages frozen corn kernels, thawed
2 small zucchini, diced
1 (2 ounce) jar chopped pimento peppers
½ cup chopped red onion
1 (4 ounce) can chopped green chile peppers, drained
⅔ cup olive oil
¼ cup fresh lime juice
2 tablespoons cider vinegar
2 teaspoons ground cumin
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon garlic salt

CORN SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11



Corn Salad image

Steps:

  • For the corn: Prepare a grill for medium-high heat.
  • Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool.
  • For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss.
  • Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in.

6 ears corn
Olive oil, for brushing
Kosher salt and freshly ground black pepper
3 Roma tomatoes, diced
3 green onions, sliced
1 red bell pepper, diced
1 jalapeno, sliced thinly
3 tablespoons olive oil
Juice of 3 limes
Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro leaves, roughly chopped

FRITO® CORN SALAD

Easy, great summer salad for picnics!

Provided by Melinda Konowitz

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 10m

Yield 15

Number Of Ingredients 9



Frito® Corn Salad image

Steps:

  • Mix corn, Cheddar cheese, creamy salad dressing, red bell pepper, green bell pepper, red onion, milk, and black pepper together in a bowl. Fold corn chips into salad right before serving to retain crunch.

Nutrition Facts : Calories 155 calories, Carbohydrate 9 g, Cholesterol 22.5 mg, Fat 11.2 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 4.2 g, Sodium 258.4 mg, Sugar 3.4 g

1 (10 ounce) package frozen corn, thawed
1 cup shredded Cheddar cheese
1 cup creamy salad dressing (such as Miracle Whip®)
½ red bell pepper, diced
½ green bell pepper, diced
¼ red onion, diced
milk, or as needed
ground black pepper to taste
¼ cup corn chips (such as Fritos®), or to taste

PINTO BEAN, FRESH CORN AND TOMATO SALAD

Great salad to bring to a BBQ, adds wonderful flavor to grilled dishes. Making it with fresh corn is what makes it so delicious!

Provided by CRyan

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Pinto Bean, Fresh Corn and Tomato Salad image

Steps:

  • Wash and drain the pinto beans, chop the tomatoes, onion and basil.
  • Grill fresh corn on the bbq or outdoor/indoor grill until done.
  • Cut off the kernals into a bowl.
  • In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
  • In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
  • Pour the dressing over the corn mixture and stir to combine.
  • Season with salt and pepper.
  • Serve at room temperature.
  • This dish can be made 4 hours ahead, just cover and chill.

2 cups fresh corn (about 7 or 8 ears)
1 (16 ounce) can pinto beans, rinsed and drained
1 cup seeded and chopped plum tomato
1/2 cup chopped red onions or 1/2 cup vidalia onion
1/4 cup chopped fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 cloves garlic, minced

MARINATED SALAD

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories     Salad     Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12



Marinated Salad image

Steps:

  • Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  • In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

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