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Corn and Red Pepper Salad recipe

Corn and Red Pepper Salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad

A bright and colourful, chunky salad for summer or for a barbecue party. Use your favourite salad dressing.

146 people made this

IngredientsServes: 8

  • corn kernels from 8 cooked cobs
  • 1 tomato, chopped
  • 1 courgette, chopped
  • 1 cucumber, peeled and chopped
  • 1 red onion, finely chopped
  • 1 fresh red pepper, chopped
  • 120ml vinaigrette or salad dressing

MethodPrep:15min ›Ready in:15min

  1. Slice the fresh corn off the cob. Add to a large bowl with the sliced tomato, courgette, cucumber, onion and red pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.

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Reviews & ratingsAverage global rating:(154)

Reviews in English (119)

by motherof5

I made this for a dinner gathering and it was fantastic. I used frozen supersweet corn from Costco and just rinsed it, as it is gently blanched already. I added green onion, cilantro and minced jalapeno. I'll need to make double for the next get together!-17 Jun 2005


I, too, blanched the corn for 1 minute. This recipe needs more dressing, some black pepper, and can do with less onion! Otherwise, good for using garden produce. But, please be realistic re. prep time. No way you can de-husk and meticulously de-silk 8 ears of corn as well as do all the chopping in 15 minutes!!!!!-25 Jul 2003


This recipe gets 5 stars across the board! I could not believe how delicious and refreshing this salad was considering how easy and fast it was to make. I had never had raw corn before I made this - it is unbelievably sweet and juicy! This is a must for your next cookout, picnic or pass a dish get-together! Kids love it!-18 Jul 2001

Chickpea, Corn & Red Pepper Salad with Honey-Lime Vinaigrette

Fall’s just around the corner. How about a last hurrah summer salad? This one features fresh sweet corn, crisp red bell peppers and buttery-textured chickpeas in a honey-lime vinaigrette scented with cumin. It’s a crowdpleaser, perfect for a backyard cook-out or picnic. Read more reviews on my salad column over at Serious Eats!

Related Video

With RAW corn, cut fresh off the cob, red onion instead of green, and some adjustments to the dressing, this is not only an explosion of colors, but the most unbelievably delicious recipe I've tried. I'm a vegetarian, and love to eat raw as much as possible - this will become my new staple.

There's a mexican salad with honey dressing in this website that is similar but far better. Try it.

I love this. Moderately healthy, fast, and delcious. I have made it twice already. Used thawed frozen corn and typically I add a bti more cilantro and cumin than called for. Loved by all who have tried it.

i have made this dish several times several different ways and the key really IS good, freshly shucked white sweet corn. it is an unbelievable difference! you can, not only in the taste, but in the cruch and texture, as well. like one reviewer suggested, thawing instead of cooking frozen corn will create a better result.

Yummy! Got rave reviews from a picky eater.

I used canned sweet corn - save time and effort. I added one finely chopped Jalapeno just to add some jazz to it. Found that the salad didn't need as much oil as the recipe called for (I used only 1 TBS and it was plenty). To pick up on the lime flavour, add 1/2 TSP of grated lime zest. Let the salad marinade overnight so the flavours can develop better. BTW, I skipped the lettuce presentation and just served it as a side dish.

I made this dish last night for a lobster boil for 30 people, and it turned out very well. The key is that it is extremely easy, very pretty presentation, and got mutliple positive comments from the crowd. I multiplied everything by 6 with no problems (but make sure you have a big enough bowl!) In order to improve crispness, next time I will not cook the corn, but rather just thaw it under running warm water. I also may reduce the oil to taste or eliminate all together.

Simple, tasty and can be prepared in advance. Canned corn works just as well - maintain crispness, do not overcook. I use 1 whole red pepper and skip the green pepper. I also skip the lettuce and serve as a side dish. Excellent side dish for the Grilled Spiced Double-Thick Pork Chops (a must try recipe - Gourmet, Sept98).

Corn and Roasted Red Pepper Salad

There is nothing, I mean nothing, better than fresh farmers market corn. Okay maybe a great bowl of guacamole is better but nonetheless fresh corn at the peak of its season is amazing. Its sweet and crunchy and works really well with lots of different proteins. I made this Corn and Roasted Red Pepper Salad this past weekend for a big dinner party I did. It was served with grilled chicken and it was a total hit! Not only did it have fresh farmers market corn but also, roasted red peppers, sun dried tomatoes, basil, parsley and little buffalo mozzarella balls. It was delish! I wanted to lick the bowl, but I was working, and I don’t think everyone wanted to see their chef licking the dishes. I dunno. Just a thought.

This is also great the next day if you happen to have any leftovers. The flavors are even more bold once they have been sitting in the fridge hanging out for a bit. This is my go-to summer side dish recipe. I love the simplicity, healthfulness and the freshness that it provides.

In a large skillet melt butter. Add red and green bell pepper and onion sauté for 3 to 4 minutes, or until the onion is translucent.

Add the fresh or frozen thawed corn kernels, salt, and ground black pepper.

Cook, stirring, for 3 minutes stir in fresh chopped parsley.

Recipe Variations

  • Add a tablespoon or two of jalapeno pepper or another hot chile pepper to the skillet with the onion and bell peppers.
  • Replace about half of the bell pepper with mild chile pepper, such as Anaheim.
  • Try this skillet-fried corn recipe.

Ingredients You’ll Need

Here’s what you’ll want to grab from the grocery store and/or farmers market:

  • Cucumbers
  • Fresh corn on the cob
  • Red bell pepper
  • Red onion
  • Garlic
  • Lemon juice
  • Feta cheese
  • Fresh basil
  • Mayonnaise or plain greek yogurt
  • Salt and pepper

Corn and Red Pepper Salad

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Rob Shanklin came up with this recipe to show his friends, who are fans of international cuisine, that using all-American ingredients in cooking can be a palate-pleasing treat. Frozen or canned corn will work in place of fresh.


  • 1 Tbs. olive oil
  • 1 shallot, minced (about 2 Tbs.)
  • 1 cup corn kernels (about 1 ear)
  • 2 cups watercress, chopped, divided
  • 1/4 cup chopped roasted red bell pepper
  • 2 Tbs. bourbon


Heat oil in pan over medium heat. Add shallot, and sauté 2 minutes, or until fragrant but not brown. Increase heat to high. Add corn, season with pepper, and sauté 2 minutes.

Add 1 cup watercress and bell pepper, and stir to combine. Add bourbon, and light mixture in pan on fire. Remove from heat once flames have died down. Cool 20 minutes, or until just warm.

Add remaining 1 cup watercress, and season with salt and pepper. Serve at room temperature.

Fresh Corn Salad with Cucumbers and Red Peppers

I love fresh corn! Corn on the cob is crunchy, juicy and has such a sweet flavor. Corn is the ultimate side dish for just about anything you BBQ. Eating fresh corn is like biting into tiny little bubbles of deliciousness! So, why limit that deliciousness to just eating corn on the cob?! My daughter and I went to visit a friend of mine for the weekend and she made this Fresh Corn Salad. My daughter immediately asked for the recipe, and when one of your kids is asking for a recipe that is 100% vegetables, you get pretty excited. So, my little lady wrote down the recipe and we have since made it at home on several occasions. The whole family loves this fresh corn salad recipe, and I love that it&rsquos not only easy to make, but that it makes a lot, so we can enjoy leftovers all weekend long. In fact,since this fresh corn salad recipe with cucumber and red pepper does make a lot, it makes for the perfect side to bring to parties or picnics.

I did use a store bought Vinaigrette Dressing in this recipe, but when I make this salad next weekend I am actually going to pair it with my homemade Peach Vinaigrette Dressing, I think it will be perfect!

For this Corn Salad recipe, you only need 5 ingredients and about 15 &ndash 20 minutes. What takes the most amount of time is cooking the corn and dicing the veggies. If you have a chopper or dicer, that is a huge time-saver. I have the Alligator Chopper and I love it, everything comes out the perfect size.

What you need to make this Fresh Corn Salad:

  1. 6 ears of corn
  2. 1 english cucumber
  3. 1 red bell pepper
  4. 1 small sweet onion
  5. 1/4 cup Blush Wine Vinaigrette Dressing &ndash I used Brianna&rsquos,and next time I am going to make my own!

And to make it, you simply put all prepared ingredients into a large bowl and gently stir.

Here is my Fresh Corn Salad with Red Peppers and Cucumbers Recipe, be sure to Print It and Pin It so that you can make it again and again.

Roasted Corn Salad

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Roasted Corn Salad is the perfect side for all your summer cookouts and BBQ’s during corn season.

I believe in taking full of advantage of corn on the cob season. I can’t wait for it to make it’s appearance at our local farmer’s market.

We’ve had several fun potluck BBQ’s and cookouts lately and with another one coming up over Labor Day weekend, I’ve had plenty of opportunities to make this salad. Potlucks are one of my favorite times to try new recipes.

The corn salad recipe was a hit at the potluck and I took home an empty dish. Always a sign of a winning recipe.

To make this roasted corn salad, I husked the corn and then popped it right on the hot grill. I didn’t add any oil or butter, just the husked corn. You want to roast it until you can smell the sweetness of the corn and the kernels start to get charred.

The salad is a combination of the roasted corn, red pepper, red onion , jalapeno, cilantro and a yummy creamy dressing. The yummy vinaigrette is the best part. Thanks to lime juice, the flavor is amazing.

It’s best if you can let the roasted corn salad refrigerate for 12-24 hours before serving. It helps all the flavors meld together. But I don’t always plan that far ahead and it still tastes great if you just mix it together and eat it!

Spicy Coconut Beef Tenderloin, Corn and Red Pepper Salad

Rinse the meat, pat dry and cut into bite-size pieces. Peel the garlic and ginger and chop finely, mix with the oil and soy sauce and marinate the meat for about 1 hour.

Rinse the peppers, cut in half, remove the seeds and pith and cut into small pieces. Drain the soybeans and cook in boiling salted water until tender. Drain, rinse and drain again.

Trim the lettuce, rinse, shake dry and tear into small pieces. Rinse the corn and drain well.

Remove the meat from the marinade and sear in a hot grill pan. Add the peppers then deglaze with the coconut milk. Stir in the sambal oelek and season with soy sauce and lime juice. Remove from the heat and let cool slightly. Toss with the beans, corn and salad greens, transfer to a serving bowl and serve immediately.

Watch the video: Cook this: Sautéed Red Pepper Summer Corn