Recipes for salads with corn and fresh, boiled, fried carrots

Carrot salad with garlic and corn

Carrot and garlic salad has always been popular because of its simplicity. With the advent of canned corn, its taste acquired new shades. This salad is prepared not only for the everyday table. If guests are on the doorstep, you can prepare such a salad for the holiday table. If you use mayonnaise without eggs, you can eat the salad during Lent.

Ingredients

• Large carrots - 1 pc.
• Canned corn – 150 g
• Garlic - 3 cloves
• Mayonnaise - 2 tbsp. l.
• Salt - 0.3 tsp.

Cooking:

1. Wash the carrots, peel and grate on a coarse grater.
2. Peel the garlic cloves from dry shells. Pass through a press or grate on a fine grater.
3. In a bowl, combine carrots, garlic, corn without filling, mayonnaise and a little salt.
4. Mix the salad.
5. Carrot salad with corn and garlic is ready!

Carrot salad with corn and garlic

Instead of canned corn, you can take fresh corn in season and boil it. You just need to take one that has soft grains, not hard, and sweet. Dairy grade, not feed grade. She is often listed as Bonduelle.

Take any mayonnaise, be guided by your requirements regarding fat content. These can also be vegetarian or vegan sauces of your choice.

Carrots should be juicy and sweet, without the earthy aftertaste that is sometimes present in root vegetables. Grate the peeled carrots on a coarse grater and place in a large enough bowl in which it will be convenient to mix the salad.

Add the specified amount of corn to the chopped carrots. You can take a little more or a little less. The weight indicated is “pure” corn, without liquid. By the way, the remaining liquid can be used to prepare other dishes, so don’t rush to pour it into the sink.

Toss the carrots and corn until the salad is evenly coated. Add mayonnaise and finely grated garlic. Add salt to taste. Add your favorite spices if desired. Freshly ground aromatic black pepper will come in very handy in this combination. You can also experiment with seasonings such as Svan salt. And if you add a small amount of turmeric, the salad will acquire a pleasant yellow tint.

Finally, mix all the ingredients to make a uniform salad.

By the way, don’t forget about fresh herbs! Fresh chopped dill or parsley would work very well in this dish. Unless you don’t need to put too many of them, without excesses, so that they don’t “take over” the main role.

Let the fresh greens be a small nuance and, both in taste and visually, be only fragmentarily observed in the salad.

Fresh carrot salad with corn and garlic is ready to serve immediately after preparation.

Cooking tips:

• Keep in mind that there is such a thing as Indian black salt. I advise you to add black salt instead of regular salt to such dishes. It will add a slight taste of a boiled egg to the finished dish (although at first you will feel a very strong smell of hydrogen sulfide, then it will weaken significantly, only the taste will remain). Black salt is much healthier than regular table salt. Take an interest and look for Indian black salt on sale. Perhaps it will take root in your kitchen.
• Of course, the dish involves the addition of other ingredients to add variety to the taste. In my opinion, it would be relevant to add fresh cucumber or chopped red bell pepper pulp. Try also adding a little finely shredded Chinese cabbage.

Korean carrot salad

Ingredients

• Korean carrots – 200 grams
• Cucumber – 1 piece
• Sausage – 100 grams
• Corn – 150 grams (canned)
• Mayonnaise - 3 tbsp. spoons

Number of servings: 4

Cooking:

1. Buy the necessary products.
2. Place the diced sausage in the first layer on a flat serving plate. Lubricate it with mayonnaise.
3. Then place the diced cucumber in a heap. Lubricate everything with mayonnaise again.
4. Then place the next layer of corn, brushing it with mayonnaise.
5. And at the end, spread the carrots on all sides. Salad ready! Bon appetit!

Salad with peppers and mushrooms

Another fairly simple Korean-style corn and carrot salad, but not without a twist.
It cooks quickly, because there are almost no heat treatments, and the Bulgarian-Korean pepper adds mood to the dish! Ingredients

• 220 grams of bell pepper;
• 320 grams of chicken fillet;
• 15 ml table vinegar;
• 220 grams of canned champignons;
• 15 ml apple cider vinegar;
• 220 grams of crab sticks;
• 110 grams of corn;
• 2 cloves of garlic;
• Spices;
• 30 ml lemon juice;
• 220 grams of olives;
• 2 onions;
• 220 ml mayonnaise.

Cooking:

1. Wash the bell pepper, remove the stalk with seeds and white partitions. Then cut into small cubes. Marinate in table vinegar and spices. Add peeled and chopped garlic here. Leave for half an hour.
2. Wash the fillet, then cook in water with spices. When cool, remove from the broth and cut into strips.
3. Boil the corn and separate the grains. In the canned version, simply remove the grains from the marinade.
4. Remove the skins from the onions and cut into thin rings. Pour apple cider vinegar on top and let marinate for a few minutes, stirring occasionally.
5. Drain the marinade from the olives. It is advised to take fruits with seeds, but they need to be cleared of them. However, this way, more of the beneficial properties of the product are preserved.
6. Cut crab sticks into small cubes.
7. Remove the mushrooms from the marinade and cut into thin slices.
8. Place the carrots in a colander and wait until the excess liquid drains.
9. Mix mayonnaise with lemon juice.
10. The salad must be assembled in layers: fillet, mushrooms, corn, crab sticks, peppers, carrots. Don’t forget to cover each layer except the last one with sauce.
11. Garnish with olives or herbs.

Tip: it will be tastier if you use crab meat instead of crab sticks. In this case, the dish is already served as a second cold dish, and not a salad, but it is amazingly tasty!

Salad with Korean carrots and corn

Another fairly simple Korean-style corn and carrot salad, but not without a twist. It cooks quickly, because there are almost no heat treatments, and the Bulgarian-Korean pepper adds mood to the dish!

For a salad of Korean carrots and corn you need:

• 220 grams of bell pepper;
• 320 grams of chicken fillet;
• 15 ml table vinegar;
• 220 grams of canned champignons;
• 15 ml apple cider vinegar;
• 220 grams of crab sticks;
• 110 grams of corn;
• 2 cloves of garlic;
• Spices;
• 30 ml lemon juice;
• 220 grams of olives;
• 2 onions;
• 220 ml mayonnaise.

Salad with Korean carrots and corn:

1. Wash the bell pepper, remove the stalk with seeds and white partitions. Then cut into small cubes. Marinate in table vinegar and spices. Add peeled and chopped garlic here. Leave for half an hour.
2. Wash the fillet, then cook in water with spices. When cool, remove from the broth and cut into strips.
3. Boil the corn and separate the grains. In the canned version, simply remove the grains from the marinade.
4. Remove the skins from the onions and cut into thin rings. Pour apple cider vinegar on top and let marinate for a few minutes, stirring occasionally.
5. Drain the marinade from the olives. It is advised to take fruits with seeds, but they need to be cleared of them. However, this way, more of the beneficial properties of the product are preserved.
6. Cut crab sticks into small cubes.
7. Remove the mushrooms from the marinade and cut into thin slices.
8. Place the carrots in a colander and wait until the excess liquid drains.
9. Mix mayonnaise with lemon juice.
10. The salad must be assembled in layers: fillet, mushrooms, corn, crab sticks, peppers, carrots. Don’t forget to cover each layer except the last one with sauce.
11. Garnish with olives or herbs.

Tip: it will be tastier if you use crab meat instead of crab sticks. In this case, the dish is already served as a second cold dish, and not a salad, but it is amazingly tasty!

With chips and chicken

To prepare a salad with smoked chicken, corn and Korean carrots you will need:

• smoked chicken (I used smoked breast) - 200 g;
• carrots - 100 g;
• spices for Korean carrots - 1 tsp;
• salt - 1/2 tsp;
• canned corn - 1/2 can;
• egg - 2 pcs.;
• chips - 30 g;
• mayonnaise - 1 tbsp. l.

Cooking:

1. Grate the peeled carrots on a Korean carrot grater, add salt and seasoning, mix and leave for 30 minutes. After some time, the Korean carrots will be ready.
2. Cut the smoked chicken (I used smoked breast) into long pieces.
3. Combine Korean carrots with chopped smoked chicken.
4. Pre-boil the eggs (cook for 10 minutes from the moment the water boils), cool, and then peel and cut into long slices.
5. Add eggs to chicken and carrots.
6. Add the corn, after draining the liquid from it, to the salad of smoked chicken, eggs and Korean carrots, stir.
7. Dress the salad with mayonnaise immediately before serving.
8. I placed the finished salad in the removable sides and compacted it.
9. Remove the sides and sprinkle the salad with crushed chips. You can serve the salad in a salad bowl (or put it in tartlets), and sprinkle with chips before serving. The salad, prepared with smoked chicken, corn and Korean carrots, turns out to be piquant and very tasty; it perfectly diversifies the menu on weekdays and holidays!

Bon appetit!

With crab sticks

Ingredients

• Crab sticks – 100 grams
• Korean carrots – 100 grams
• Canned corn – 50 grams
• Fresh cucumber – 1 piece
• Egg - 2 pieces
• Mayonnaise - 2 tbsp. spoons
• Salt - To taste

Number of servings: 2-3

Cooking:

1. Prepare the ingredients for the salad. Boil the eggs until tender, cool and peel.
2. Cut the cucumber into strips.
3. Cut the sticks into rings.
4. Chop the egg into cubes.
5. Add corn and carrots to the salad. Season with mayonnaise.
6. The salad can be served in a common salad bowl or in portions. Place some of the salad in a serving ring. Using a press, remove the ring.
7. Garnish the salad with a sprig of herbs and serve.

Recipe with orange

Ingredients

• 300 grams of chicken fillet;
• 35 ml lime juice;
• 45 ml olive oil;
• 50 ml. sour cream;
• 130 grams of Korean carrots;
• 2 cloves of garlic;
• 2 oranges;
• 7 ml honey;
• Spices;
• 130 grams of corn.

Cooking:

1. Rinse the fillet under water and cut into small pieces, roll in spices, and fry in olive oil until crisp. It will take approximately 10 minutes.
2. Wash the oranges, remove the pulp and cut it into large pieces. Remove white fibers. Save the juice that remains during disassembly.
3. Boil the corn and separate the grains from the head. In canned food, just remove it from the marinade.
4. Squeeze the carrots from the marinade and shorten the strips.
5. Mix all products together with Korean carrots.
6. Mix honey, orange juice, lime juice, sour cream and a little olive oil. Add spices, including ground red pepper. This will be the sauce that you need to season the entire salad. The dish is ready to serve immediately.

Korean carrot salad, corn, croutons

A bright Korean salad that is not only pleasant to look at, but also makes you want to eat it all at once! Crackers complement it wonderfully. Great snack any time of the day!

For corn and Korean carrot salad you need:

• 1 chicken fillet;
• 220 grams of cheese;
• 90 grams of Korean carrots;
• 120 grams of corn;
• 80 ml olive oil;
• 3 slices of white bread;
• 1 clove of garlic;
• Mayonnaise.

Salad with Korean carrots and corn:

1. Remove carrots from marinade.
2. The fillet must be cooked until fully cooked with spices, then cooled and cut into cubes.
3. Boil the corn and separate the grain from the head. In canned food, just remove it from the marinade.
4. Grate the cheese.
5. Combine the above ingredients and season with mayonnaise.
6. Cut the bread and fry them with peeled garlic in butter. Sprinkle on top of salad portions. Serve immediately. You can decorate with fresh sprigs of greenery.

A wide variety of Korean salads are created for lovers of classics and authenticity, and for those who are accustomed to traditional domestic cuisine. Experiment and enjoy!

With smoked chicken

Many housewives do not limit themselves only to these ingredients. Other products are often added. The combination of Korean carrots and chicken fillet can be diluted not only with corn, but also with canned beans or pickled mushrooms. A good option is also with the addition of prunes, which creates an interesting contrast of sweet and spicy taste.

Ingredients

• smoked chicken meat (breast or thigh) 300 gr
• Korean carrot300 gr
• canned corn1 can
• mayonnaise to taste
• salt, pepper to taste

For 100 gr.

Calories:136.85 kcal

Proteins:6.94 g

Fat:10.45 g

Carbohydrates:5.55 g

Cooking:

1. Prepare the necessary products. Open a can of canned corn and pour out all the liquid.
2. Smoked chicken meat is separated from skin and bones.
3. The separated meat is cut into small cubes.
4. Prepare a container for preparing the salad. Place chopped meat in it.
5. Add Korean carrots to the chopped chicken meat.
6. Add canned corn.
7. Salt and pepper to taste. But if Korean carrots are quite spicy, then no additional spices are required. Add mayonnaise.
8. Mix everything thoroughly.
9. Place the products mixed with mayonnaise into a portioned dish. Let the prepared salad sit for about 10 minutes. The finished appetizer can be decorated with herbs and served.

A salad with Korean carrots and corn with the addition of boiled or smoked chicken fillet can be easily prepared. This appetizer is suitable for both a festive table and an everyday snack. In addition, this combination of products can be used as a filling for other interesting dishes.

Recipe: Carrot + corn + egg salad. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Carrot + corn + egg salad.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of carrot + corn + egg salad is 123.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Salad with Korean carrots and croutons

Another option for salad with Korean carrots. Crackers add originality to the dish. They are so much fun to crunch on! The main thing is to serve the dish immediately, before the croutons become soggy in it.

Ingredients

• 300g Ham
• 200g Korean carrots
• 100g Corn
• 2pcs Tomatoes
• 200g Mayonnaise
• 50gCrusks

Instructions

1. Prepare all the necessary ingredients. The good news is that they are available all year round, so you can treat your guests to this salad even in winter.
2. Peel the ham from the film and cut into strips. You can use boiled or doctor's sausage instead.
3. Wash the tomatoes and dry them. Also cut them into strips. This is not easy to do. Therefore, choose tight and dense tomatoes for the salad so that they do not fall apart and turn into mush.
4. Transfer tomatoes and ham to a bowl. Add Korean carrots and chopped herbs to them. Add salt to taste and stir.
5. Place the salad in a dish and place a spoonful of mayonnaise on top. Place crackers on the sides. You can buy ready-made ones, or you can dry the bread yourself, at your discretion.

Salad with Korean carrots and mushrooms

Are you already quite tired of such salads as “Olivier”, “Shuba” and “Stolichny”? Do you want to cook something bright and unusual? Then use this recipe. Despite the fact that all the ingredients are quite affordable and the preparation is simple, the combination of products gives simply incredible results. It turns out to be a tasty, satisfying and aromatic salad.

Ingredients

• 280g Champignons
• 2pcsEggs
• 150g canned corn
• 150g Korean carrots
• 150g Mayonnaise

Instructions

1. First, start with your salad ingredients. They should be prepared in advance. Pour cold water into a saucepan and place eggs in it. Place on the stove, bring to a boil and cook for ten minutes. This way the eggs will be hard boiled. Then cool them in ice water. Soak the mushrooms in water, then rinse, peel and dry. Open the can of corn and drain it in a colander.
2. Cut the prepared champignons into cubes. Pour odorless vegetable oil into the pan. Heat it over medium heat, add the champignons and fry them until golden brown.
3. Peel the boiled chicken eggs, rinse with water and cut into small cubes.
4. Place fried mushrooms, chopped eggs in a salad bowl, add Korean carrots and canned corn. Season everything with mayonnaise and salt.
5. Mix everything thoroughly and serve the salad. Bon appetit!

Salad with Korean carrots, corn and croutons

For a delicious, elegant salad with the addition of Korean carrots, croutons and corn you will need:

• Korean carrots – 400 g;
• 1 can of corn;
• smoked chicken leg – 350-400 g;
• onions – 90 g;
• parsley – 10 g;
• mayonnaise – 200 g;
• white loaf, stale – 300 g;
• vegetable oil – 20 ml.

Read: Salads with meat and canned corn

Recipe:

• For the salad, you can purchase ready-made croutons, which the manufacturer offers in a wide range. But, if you have some not-so-fresh bread at home, it’s easy to make them yourself. To do this, use a sharp knife to cut the bread into small cubes, grease the baking sheet with vegetable oil and dry the bread in the oven at 190 degrees.
• Place the prepared carrots in a salad bowl.
• Chop the onion and add it to the carrots.
• Remove the skin from the chicken leg and cut out the bones. Cut the pulp into cubes and place the chicken in a salad bowl.
• Uncork the jar, pour the corn into a colander, wait until all the water has drained from it and pour the grain into a salad bowl.
• Take 2/3 of the crackers and add them to the rest of the ingredients.
• Season the salad with mayonnaise, sprinkle the remaining croutons on top and decorate the top of the salad with parsley.

Festive carrot salad with corn and croutons is ready. Unlike Olivier, it cooks several times faster.

Video on the topic:

https://youtu.be/brU9lvwPpaA