Yes!

My current favorite is this one

Mexican Street Corn Salad

This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

Course Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8 people

Calories 166kcal

Author Tracy

Ingredients

• 4 cups corn approximately 24 oz frozen
• 1 tablespoon olive oil
• 1 red bell pepper diced
• 1 bunch fresh cilantro minced, a few leaves left for garnish.
• 1 jalapeno diced
• 1/2 large red onion diced
• 2/3 cup cotija cheese shredded/crumbled

Dressing

• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 4 tablespoons fresh lime juice approximately 2 limes
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder

Instructions

• Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
• Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.
• In a small bowl, add all dressing ingredients and mix well until smooth.
• Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
• Add remaining cheese and some cilantro.
• Serve or cover and store in fridge for up to 8 hrs before serving.

Notes

Make it creamier by adding more mayo or less to make it less creamy.You can use fresh or frozen corn. Either will work for this dish. The most important piece is to be sure you add a little char to the corn from a nice pan fry. That'll add the necessary flavor to mimic the classic Street Corn.Adjust the heat by adding more chili powder or tamper it down by using less jalapeno.Make it cheesier by adding more cheese.

Nutrition

Serving: 1g | Calories: 166kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 242mg | Potassium: 237mg | Fiber: 2g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 28mg | Calcium: 70mg | Iron: 1mg

The blog: https://www.servedfromscratch.com/mexican-street-corn-salad/

We always had steamed vegetable salad for Summer picnics. Probably because it tastes good at ambient temperature. It can be made with cut veg of fairly uniform size, but better when most are whole, like grape tomatoes, hydroponic ball shaped baby carrots, fat English peas, pearl onions, toybox squash, little individual cauliflower and broccoli florettes, little sweet peppers, etc. Dressed hot in a slightly sour tasting herb vinaigrette, then chilled until picnic departure time.

Just about anything involving homegrown tomatioes. Since we're having it tonight one of my favorites is panzanella. So good with the veggies and homemade (ciabatta) croutons. Tonight's version will be our cherry tomatoes, red onion, yellow bell pepper, cuke, basil, capers and croutons. I love how the croutons soak up the vinaigrette. It's like a big bowl of summer. Sometimes I make it more Greek with feta and kalamata olives.

Rob's recipe looks good and made me think of one I make with black beans, corn, cherry tomatoes, orange (or yellow) bell pepper, red onion, avocado and cilantro tossed with a lime vinaigrette. Pretty and tasty!

This is my favorite:

There are very few salads that I think don't belong to the summer season! Many - like taco, chicken, Greek, Cobb - I eat year round but others, and especially those that feature more seasonal produce, I save until the produce is in season.

Yesterday I made roast corn and black bean salad with avocado. The panzanella mentioned earlier. Watermelon, feta and mint. Niçoise salad. Fresh pea salad.

Those are a few of my favorites. I'd also add potato salad, cos that just seems like a summer/picnic type dish to me even though folks make it year round.

I don't care for mayo potato salad. My go-to is one dressed with olive oil, red wine vinegar and old-fashioned or whole seed mustard. Lots of minced herbs and minced green onion. I had a salad plate for dinner and it was part if it.

This is another one I make year round but more often in summer. I've posted it before. Found it in Bon Appetit long ago...circa mid 90's. It's especially nice with grilled meats/poultry.

New Potato and Green Bean Salad

Dressing:
1/4 cup balsamic vinegar
2 T. Dijon mustard
2 T. fresh lemon juice
1 garlic clove, minced
Dash of Worcestershire sauce
1/3 to 1/2 cup olive oil
Salt and pepper to taste

Salad:
1 1/2 pounds small red-skinnned potatoes
3/4 pound haricots verts (see Note below), stems trimmed
1 small red onion, chopped
1/4 cup chopped fresh basil
Salt and pepper to taste

For Dressing:
Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1-2 days ahead. Cover and chill. Bring to room temp and rewhisk before using.)

For Salad:
Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine beans, potatoes, onion and basil in large bowl. Add dressing and toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temp.) Garnish bowl with a small bunch of fresh basil before serving.

Note: If you can't find haricots verts, buy the slenderest green beans available.

Here's a favorite of mine, Latin potato salad with cilantro lime pesto, which includes corn, so best of both worlds. Right now I would have to make it with canned or frozen corn.

https://shop.wegmans.com/recipes/3962

Another favorite of mine, kale salad with quinoa and ricotta salata and dried cherries, from Smitten Kitchen. Note, I don't like the ricotta salata in this, too bland. I use either feta or goat cheese crumbles. I also use dried cranberries or raisins in the salad because dried cherries are very expensive.

https://smittenkitchen.com/2014/03/kale-and-quinoa-salad-with-ricotta-salata/

Oh this is good timing. Our summer salads for the last couple of years have been whatever-in-a-bag, often with costco rotisserie chicken and whatever I could scrounge out of my scaled down garden. This year I have a real garden and the time to take care of it.

I can't wait to try the street corn salad. All I need is the cheese. One of our favorite's is pretty much like chloebud's:

2 cups corn, fresh, frozen or canned

1 can black beans, or two cups cooked

1 small tomato, seeded and diced

1/4 cup finely chopped red onion

1/2 jalapeno or green bell pepper, diced

avocado, diced

juice of one lime

cumin and/or cilantro, to taste

a drizzle of olive oil

salt and freshly ground black pepper

A couple of combinations I found by accident...

I was blanching green beans and cauliflower for freezer and had a handful of each left so I marinated it in some Italian dressing. I don't think I'd ever put green beans and cauliflower together.

I tried to copy the pasta salad from a favorite restaurant's salad bar. They used a red tomato-ey dressing. I used store bought Catalina or whatever red French I could find (the best French dressing I ever made was with Campbell's tomato soup, believe it or not). Once I ran out of French, so I used half Italian dressing and that's how we've made it ever since. We call it Mediterranean, lol.

I was recently looking for a different summery salad to serve with fresh seared scallops and asparagus (so I didn't want green or too heavy) and I tried this. It was delicious and a perfect summer side salad. This is way better than it sounds, lol! It was a big hit with my guests. Strawberry Cucumber Salad with Lime and Mint Dressing

https://theyummybowl.com/cucumber-strawberry-salad/

Love the colors, Olychick!

This comes from a book I have... "The Taste of Summer" by Diane Worthington. Really nice any time of year.

Summer Vinaigrette

1 medium shallot, finely chopped
1 medium clove garlic, minced
1 T. finely chopped fresh parsley
1 T. finely chopped fresh chives
1 T. finely chopped fresh basil
1 tsp. Dijon mustard
1 T. fresh lemon juice
3 T. red wine vinegar
Salt and pepper, to taste
3/4 cup olive oil ( like a little less)

Chloebud, I read your recipe and thought ”It seems a little sparse on the veggies.” lol, then I realized it was just the dressing! I love all thise fresh herbs together, so I can’t wait to try it.

Olychick, right...just the dressing! :-) The recipe in the book notes it will "liven up any type of salad greens or fresh vegetable, cold seasfood, chicken or pasta salads." It's a nice book I've had for a long time. I've made the Tequila-Lime Grilled Shrimp on the cover many times.

Or the ketchup and mayonnaise version.

If you are looking for a main dish salad, this is a good one from Deborah_PS. You can subsitute baked chicken for the shrimp, if you prefer.

great salads

We are all about fresh salads 24-7 year round.

No recipes needed. Use what is available.

I get requests for this salad at parties. Best made the day ahead (or at least 5-6 hours) so the fresh herbs can mellow and meld. Using home-grown fresh tomatoes takes it to knockout level.

Jersey Tomato Salad (yield: 4 servings)

* 2 large ripe beefsteak/slicing tomato -or- 4 Roma tomatoes

* 1/4 cup olive oil

* 1/4 cup red wine vinegar

* 1/4 cup fresh basil, chopped

* 3 cloves garlic, finely chopped

* 1/2 medium-size red onion, finely chopped

* 2 tablespoons fresh Italian parsley, chopped

* 1/2 tsp salt

* 1/2 tsp freshly ground black pepper

* 2 teaspoons dried oregano -or- 2 Tbls fresh oregano, finely chopped

Cut the tomatoes into chunks and place in a salad bowl. Add the remaining ingredients and toss well. Toss again before serving.