Three Corn Salads
Esgee's Kitchen

Three Corn Salads


Corn is easily available, rich in content, attractive to the eye and delicious. Try these salads to add variety to your table spread!

1. Caprese Corn Salad

Cooking Time: 10-15 minutes

  • 2 cups cooked corn [grilled or boiled]
  • 3 tomatoes chopped
  • 1 cup mozzarella cheese [balls or cubes]
  • ¼ cup fresh basil chopped
  • 1 tablespoon vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper powder
  • 2 tablespoons olive oil

Place all the ingredients in a large bowl and combine well. Add salt to taste. Chill and serve.

PS. A great side dish with any grilled main course.

2. Corn and Pasta Salad

The addition of pasta to the salad gives it a nice twist and makes it wholesome.

  • 1 cup cooked pasta shells [al dente]
  • 1 cup cooked corn
  • 1 cup chopped tomatoes [cherry tomatoes are ideal]
  • ½ cup mozzarella cubes/balls
  • ½ cup fresh basil pesto [blend together fresh basil, olive oil, pine nuts and cheese]
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Combine all ingredients in a large glass bowl. The pesto gives the salad a delicious flavor as it combines with the creaminess of the Mozza!

Chill and serve.

3. Corn and Spinach Salad

Cooking time: 15 minutes

  • 2 cups spinach chopped and blanched
  • 1 cup cooked corn
  • ¼ cup walnuts/pine nuts cut coarsely
  • ½ cup tomatoes [optional]
  • ½ cup mozzarella cheese cubes
  • 2 tablespoons olive oil
  • Salt and pepper powder

Drain and place the blanched spinach in a bowl. To this add the other ingredients and combine using a fork. Adjust flavours to your taste and serve.

The addition of nuts gives a crunch to this colorful and tasty salad.