Finishing
Salad with sweet canned corn. Salads with canned corn - simple and quick recipes

Salad with sweet canned corn. Salads with canned corn - simple and quick recipes

Delicious and satisfying corn kernels can be found in recipes for a variety of popular dishes. And boiled, slightly salted corn, which can often be seen on the stalls of street vendors in the summer, has long become a favorite delicacy of children along with ice cream. Is it any wonder that corn grains are increasingly being used to prepare nutritious salads with an original taste. And due to the fact that canned corn can be purchased without any problems at any time of the year, recipes for the simplest delicious corn salads that can be prepared on hastily to the festive table New Year, birthday, anniversary and other significant events.

In previous articles, we told you about how you can quickly cook the popular holiday Mimosa salad, and also posted step-by-step recipes with photos that make it easy to make the famous Caesar, meat salads with corn and smoked chicken or ham, vegetable salads with corn, cucumbers, beans and tomatoes, mushroom salads with champignons and fruit salads, which successfully combine sweetish corn kernels and pieces of canned pineapple.

Below you will find simple recipes with step by step photos for quick preparation of delicious, fresh cucumbers, boiled rice and croutons. Despite the fact that corn is a very satisfying and nutritious food, a set of excess weight she doesn't help.

Therefore, many nutritionists recommend including light vegetable or fruit salads with corn grains in the diet for effective weight loss. For example, this product contains vitamin choline (B4), which helps to normalize metabolism and blood cholesterol levels. In addition to choline, corn contains useful vitamins A, biotin (H or B7), E, and trace elements such as potassium, calcium, magnesium, iron, and sodium.

If you need to quickly set the table before the guests arrive, and there is almost no time left for preparing festive dishes, then we advise you to pay attention to the recipes with photos for preparing universal salads, which include canned corn, crab sticks, boiled friable rice, cucumbers, croutons . It takes 5-10 minutes to prepare holiday salads according to these recipes, and the unusual taste of fragrant and juicy dishes made in haste will delight all your guests.

♦ QUICK CORN SALAD RECIPES:

The simplest canned corn salad with crab sticks.

♦ MORE RECIPES WITH PHOTO:

Salad with chicken and corn always turns out tender and tasty, and a variety of recipes with these products allows you to prepare a dish for any occasion. It is better to take as the main component chicken breast without the skin - it is rich in healthy protein and contains few calories.

Light but hearty salad with a refreshing cucumber note.

Salad with chicken and corn - these are pleasant taste characteristics.

Required products:

400 g of chicken meat;
4 fresh cucumbers;
4 eggs;
300 g of canned corn;
200 g low-calorie mayonnaise;
2 g salt.

Cooking steps.

The chicken is placed in boiling water and boiled for 40 minutes.
The cooled meat is cut into squares.
Cucumbers are peeled and cut into cubes (young ones can be used with a peel).
Eggs are crushed on a medium grater.
Liquid is drained from a can of corn.
Prepared products are mixed, salted, seasoned with mayonnaise and immediately served.

Light and tender salad with pineapple

Salad with chicken, corn and pineapple looks very impressive on the festive table, and its sweet and sour taste goes well with white wine. The low calorie content of the dish allows you to include it in the diet.

List of ingredients:

2 boiled chicken breasts;
340 g canned pineapple pieces;
1 lemon;
150 g of corn from a can;
three tablespoons of low-fat sour cream;
salt and black pepper to taste.

Cooking technology.

The chicken is cut into neat cubes.
Pineapple slices are poured with the juice of a whole lemon and left for 15 minutes.
In a salad bowl, meat, acidified pineapple and corn without liquid are combined.
The dish is salted, peppered, poured with sour cream and laid out on plates.

Salad with chicken, corn and cheese

It is quick to prepare and very appetizing dish Suitable for everyday snacks and as a festive snack.

The salad looks original on the festive table.

Compound:

400 g boiled chicken breast;
340 g of corn from a can;
3 pickles;
1 carrot;
150 g of Dutch cheese;
200 g of mayonnaise;
salt and pepper.

Cooking method.

The chicken is cut into small pieces and transferred to a salad bowl.
Add corn, after draining the liquid.
Cucumbers are dried on a napkin, finely chopped and sent to a salad bowl.
Add grated fresh carrots.
Sprinkle the salad with grated cheese, salt, pepper and season with mayonnaise.

Complementing the recipe with mushrooms

The combination of chicken and marinated mushrooms, complemented by corn, will appeal to the most fastidious gourmet.

Required components:

400 g of boiled chicken;
150 g pickled champignons;
1 small onion;
100 g of sour cream and mayonnaise;
20 ml of vegetable oil;
salt as desired.

Step by step recipe.

Mushrooms are washed from the marinade and fried in oil along with chopped onions for 3 minutes.
The corn is taken out of the can.
The chicken is cut into small pieces.
Products are combined in a salad bowl and salted if necessary.
Salad with chicken and mushrooms dressed with sour cream and mayonnaise sauce.

Salad with smoked chicken, croutons and corn

The successful combination of spicy meat, spicy croutons and juicy vegetables makes this dish extremely tasty.

Perfect for an evening dinner!

Would need:

400 g smoked chicken;
half a loaf (stale);
2 garlic cloves;
40 ml of olive oil;
340 g canned corn;
1 bell pepper;
1 large fresh cucumber;
250 g mayonnaise;
ground black pepper;
salt.

Cooking steps.

The banana is cut into cubes.
Chop the garlic very finely, salt it and leave it for 15 minutes so that the juice stands out.
The bread is mixed with garlic and olive oil, and then baked at 180°C for 12 minutes until a delicious crust appears.
The chicken is freed from skin and bones, finely chopped.
Cucumber and pepper cut into small cubes.
All chopped ingredients are combined in a large salad bowl, supplemented with corn without liquid, sprinkled with salt, black pepper and seasoned with mayonnaise.

Hot appetizer option

A savory dish with an original taste will allow you to have a quick snack and warm up on the coldest day.

Grocery list:

600 g of chicken meat;
1 carrot;
100 g frozen green peas;
200 g of corn from a can;
100 ml cream with a fat content of 30%;
4 lettuce leaves;
half a lemon;
40 ml soy sauce;
20 ml of liquid honey;
5 g grated ginger root;
20 ml oil for frying.

Sequencing.

Combine ginger, honey, squeezed lemon juice and soy sauce. A third of the marinade is removed in the refrigerator.
Raw chicken is cut into large pieces and marinated in the resulting composition for 1 hour.
Carrots are boiled until soft, cut into strips and put together with peas in a saucepan. Vegetables are poured with cream and stewed for 10 minutes. After, they are kept under a lid so that they do not cool down.
Pickled meat is cut into smaller pieces and fried in oil.
Lettuce leaves are placed at the bottom of the dish, stewed vegetables are placed on top, then hot fried chicken is laid out.
All are sprinkled with corn and poured over with the infused marinade from the refrigerator.

Cooking in layers

A bright layered salad always looks festive. To carefully collect even layers from components of very different consistency, you can use a detachable baking dish or a plastic bottle cut off on both sides.

Bright and colorful salad will delight all guests!

Ingredients:

350 g boiled chicken fillet;
300 g fresh champignons;
340 g canned corn kernels;
2 hard boiled eggs;
1 onion;
1 boiled carrot;
60 ml of vegetable oil;
150 g salad mayonnaise.

Stages of preparation.

Mushrooms are cut into thin slices and fried in oil.
Finely chop or grate carrots and onions. Vegetables are fried until golden with mushrooms.
The chicken is cut into small pieces by hand.
The eggs are cut into smaller cubes.
Carrots are cut into strips.
Drain liquid from corn.
Collect salad in the following sequence: mushrooms with onions, carrots, chicken, eggs and corn. Each layer is thinly covered with mayonnaise.
Before serving, the salad is kept in the refrigerator for at least an hour so that all its layers are soaked with juices and sauce.

For those who are on a diet - with apples

This salad includes only low-calorie foods, so it can be safely served on the table even for the most fastidious weight loss.

Compound:

300 g boiled chicken breast;
300 g canned corn;
2 small apples of sweet and sour varieties;
3 hard-boiled eggs;
40 ml of olive oil;
half a lemon;
5 ml apple cider vinegar;
salt to taste.

Procedure.

Eggs are mashed with a fork.
The breast is cut into cubes.
Peel the apples and remove the cores. The fruits are rubbed on a coarse grater.
For the sauce, mix oil, lemon juice, vinegar and salt.
The crushed ingredients are combined, poured with sauce, supplemented with corn and immediately served.

Spicy salad with Korean carrots

Aroma Korean carrots instantly transforms classic salad into a delicious new dish.

The combination of taste and design of the salad guarantees the culinary delight of your loved ones and friends.

Required components:

350 g boiled chicken;
250 g canned corn;
150 g of Korean carrots;
40 ml soy sauce;
2 sprigs of mint and basil;
1 clove of garlic;
5 g chopped ginger;
40 ml sunflower oil;
20 ml lemon juice;
10 g brown sugar;
1 g paprika.

Recipe.

The chicken is cut into long pieces. They are sprinkled with salt, paprika and fried in oil for 5 minutes.
The carrots are laid out in a sieve to stack the marinade and then cut into shorter strips.
Mint and basil are finely chopped, poured with lemon juice and soy sauce, fall asleep with ginger and sugar. Add crushed garlic.
Chicken, carrots and corn (without liquid) are mixed and the finished culinary masterpiece is seasoned with spicy sauce.

Recipe with egg pancakes

Instead of boiled eggs, this salad uses an unusually cooked omelet. The original design allows you to put the dish on the festive table or diversify your Saturday breakfast with your family.

You will need:

200 g boiled chicken;
150 g of corn kernels;
150 g parmesan;
1 fresh cucumber;
3 raw eggs;
100 ml of milk;
20 g flour;
50 g mayonnaise;
dill, parsley;
lettuce leaves;
salt, pepper to taste;
frying oil.

Stages of preparation.

Dill and parsley finely chopped.
Beat eggs with a whisk, add milk, sifted flour and stir again.
Part of the greens is placed in the resulting mass.
With a small amount of oil, 3 thin omelettes are prepared.
Each omelet is cooled, rolled into a tube and cut into pieces 2 cm wide.
Cucumber and meat cut into cubes.
The cheese is rubbed on a medium grater.
At the bottom of the dish lay out part of the egg rolls.
Add the rest of the ingredients and all together salt, pepper, season with mayonnaise.
The salad is garnished with corn and the remaining batch of omelet.

Complementing boiled chicken and canned corn with other ingredients and sauce, you can quickly prepare a tasty, juicy, hearty dish for every day or a savory, originally decorated appetizer for a special occasion.

Few people like to sit in the kitchen for long hours, right? The choice of spices, the creation of marinades, homemade sauces, breadcrumbs, baking dishes - it's all too complicated. Let's talk about something simple today. Simple, fast and delicious. What do you think? will surely blow you away.

A little meat green pea, sweet peppers, olives and corn. It seems nothing complicated. In fact, what you may find difficult is refueling. But don't be afraid of her. The components just need to be mixed and ready to use.

What you need for a simple corn salad:

210 grams of crab sticks;
1/2 bunch of fresh dill;
60 grams of rice;
3 bow feathers;
1 yellow pepper;
45 grams of pitted olives;
1 orange pepper;
55 grams of corn;
75 grams of green peas.

For refueling:

15 ml olive oil;
2 grams of black pepper;
5 ml white wine vinegar;
1 pinch of salt;
3 ml grainy mustard.

Simple salad with canned corn:

Rinse the rice until transparent, cover with water (one part of rice is two parts of water) and put the pan on the stove.
Cook rice in boiling water for 15-20 minutes depending on the variety.
Cover the cooked rice with a lid and let it “reach”.
Rinse dill and young onion, finely chop both products.
Defrost crab sticks, remove packaging and cut into small cubes.
Rinse the peppers and fry in a pan until golden brown.
Roasted peppers immediately place in a bag and close it. Peppers will heat up all the air around them and “throw back” the peel.
Peel the cooled peppers from the peel, seeds and membranes, cut them into strips.
Open the peas and corn and separate the peas and grains from the liquid.
Drain the liquid from the olives and cut each into quarters.
Combine rice, crab sticks, olives, peas, corn, peppers, onions and dill.
For dressing, combine mustard, black pepper, olive oil, salt and wine vinegar.
Mix everything with a whisk and season simple salads with canned corn.
Put the dish in the refrigerator for thirty minutes, then you can serve.

Tip: to get fluffy rice, you must first have a saucepan or any other container with a thick bottom. The next most important point is the variety of rice. Not all types of rice are suitable, so we advise you to take only varieties with a low starch content. They can be found here for free. The third point is additives. Many people add a little milk, butter, or just salt to the rice, which helps it become crumbly. There is another way - "frying" rice. Heat the oil in a frying pan, add the rice and fry for about ten minutes or until the grains are translucent. Next, fill in the required amount of water and cook as usual. We hope that at least one of these methods will help you prepare well-cooked and fluffy rice.

Easy canned corn salad

Incredibly simple salads with canned corn. In addition to sticks, you can find cheese, eggs and even pineapples in their composition. All of these seem to be incompatible. But you just have to try and your opinion will immediately change.

What you need for a simple corn salad:

360 grams of crab sticks;
4 cloves of garlic;
240 grams of hard cheese;
280 ml of mayonnaise;
3 eggs;
170 grams of corn;
230 grams of pineapple.

Salad with canned corn simple recipe:

Peel the garlic, cut off the dry roots and chop the cloves in any convenient way.
Combine mayonnaise with chopped garlic, mix thoroughly.
Grind the cheese with a grater.
Wash the eggs, put them in a saucepan and cover with cold water.
Send the container to the stove to boil the eggs.
Boil them in boiling water for about twelve minutes until they are firm.
Transfer the finished eggs to cool water to cool faster. Once they have cooled, peel them and grate them.
Remove the crab sticks from the packaging and cut them into half rings.
Combine eggs with mayonnaise, corn and cheese into a single mass.
Put the third part of the resulting mass in a deep salad bowl.
Place half of the crushed crab sticks on top.
Season with black pepper and salt as desired.
Open the pineapples, remove the pieces of the fruit from the syrup, chop them and put half on the crab sticks.
Put the second part of the cheese-egg mass on top, tamp and season again to taste.
Put the second half of the crab sticks and the second part of the pineapples.
Put the rest of the cheese-egg mass on the pineapples and decorate the salad cap to taste.
Give the dish one hour to soak and you can eat.

Tip: For a salad that tastes better, it really needs to be homemade. What is needed for this? You just need to give it a little more time by preparing mayonnaise yourself. To do this, you will need butter, eggs or just their yolks, a little lime or lemon juice, salt, mustard and sugar. All components, except for oil and mustard, must be whipped into a single mass using an immersion blender. When the mass becomes homogeneous, start pouring in the oil in a thin ribbon. Oil stimulates the thickness of the sauce, so if the mayonnaise is already thick enough for you, you can stop pouring the oil. Lastly, add mustard to taste. It gives mayonnaise a piquant sourness and therefore, the taste must be checked. When the sauce, in your opinion, has reached perfection, it needs time to infuse. Store homemade mayonnaise for up to seven days in a sealed container in the refrigerator.

Simple canned corn salad

What you need:

50 grams of tomatoes;
35 ml sour cream;
50 grams of sweet pepper;
40 grams of cottage cheese;
50 grams of cucumbers;
1 carrot;
1 shallot;
70 grams of corn;
1 clove of garlic.

Salad with corn is simple and delicious:

Peel the carrots, wash them and grate them with a grater.
Peel the garlic, cut off the dry tip and chop the clove in any convenient way.
Wash the tomatoes, cut out the green roots and cut the tomato pulp into cubes.
Rinse the sweet pepper, dry it and cut it in half.
Cut out the seed pod from the halves and remove the membranes.
Cut the pulp into small cubes.
Wash the cucumber and, if necessary, peel it (for example, if the peel is bitter).
Cucumber also cut into cubes.
Separate corn kernels from liquid.
Combine carrots, peppers, tomatoes, cucumbers, garlic and corn in a salad bowl.
Add cottage cheese and sour cream, mix well, salt to taste.

Simple and quick meals are also delicious and even more than that, sometimes they can easily surpass those that require hours of work on yourself. We have selected for you some of the simplest and most affordable products and created simple but incredibly delicious salads. We hope you appreciate our efforts and taste.

Canned corn has long been used in our diet. From it you can easily and quickly prepare a salad for dinner, a festive table or for the arrival of unexpected guests. Retaining almost all useful substances, canned corn is dietary product. In addition, when preserved in corn grains, the amount of magnesium, which is so necessary for our body, increases.

Canned corn, like fresh corn, contains vitamins B, C, K, PP, minerals: phosphorus, potassium, zinc and others. The only restriction on the use of cereals is that corn is not recommended for people prone to blood clots.

Here are some of the most common best recipes with canned corn, which even an inexperienced housewife can easily and quickly prepare. Canned corn in salads can be combined with mushrooms, fish, meat, various vegetables. Traditional mayonnaise, sour cream, vegetable oil are used as dressings.

Products:

chicken fillet - 300 g;
canned pineapples - 1 can;
chicken eggs - 3 pcs (sawn - 9 pcs.);
cucumbers - 2 pcs.;
mayonnaise, salt - to taste.

Cooking

Boil three hundred grams of chicken fillet, two eggs. Then cut into cubes boiled meat, eggs. We cut into strips two fresh cucumbers.

In a salad bowl we lay out alternately: fillets, pineapples (1 can), cucumbers.

We cover each layer with mayonnaise. After fifteen minutes, eggs are laid out, then corn (1 can).

Popular corn salad with crab sticks

Products for salad:

rice - 200 g;
chicken eggs - 5 pcs.;
crab sticks - 400 g;
canned corn - 1 can;
mayonnaise;
greens;
salt.

Cooking:

Boil a glass of rice until cooked, drain the water, let cool. Boil five eggs, finely chop. Crab sticks (400 g) chopped. Mix the ingredients, add corn (one can), finely chopped greens. Salt, add mayonnaise.

Vegetable salad "Winter"

Products:

fresh tomatoes - 2 pcs.;
red bell pepper - 1 pc.;
fresh red onion - 1 head;
canned red beans - 1 can;
salt, lemon juice - to taste;
olive oil.

Cooking:

Cut two fresh tomatoes, one red bell pepper, red onion head. Take one can of canned corn and red beans, drain the water from them. Mix all the ingredients in a salad bowl, add salt, lemon juice. Fill with olive oil.
Enjoy your meal.

Chinese cabbage with corn and tomatoes

Products:

Chinese cabbage - 1 small fork;
fresh tomatoes - 2 pcs.;
canned corn and beans - 1 can;
garlic - 2 cloves;
ketchup, mayonnaise, salt - to taste.

Cooking:

Chop the Chinese cabbage, rub lightly with salt. Cut two tomatoes into cubes. Combine chopped vegetables, canned corn, beans with a salad bowl. Press two cloves of garlic through the garlic press, add to the salad. Season with ketchup, mayonnaise.

Canned tuna salad with corn

Products:

canned tuna - 1 can;
chicken eggs - 4 pcs.;
pickled cucumbers - 4 pcs.;
canned corn - 1 can
onion - 1 head;
mayonnaise.

Cooking:

Remove the canned tuna in its own juice and mash with a fork. Boiled eggs (4 pieces) boil and cut into pieces. Pickled cucumbers (4 pieces) grate on a coarse grater. Add canned corn, chopped onion, mix, dressing with mayonnaise.

Salad of corn, green peas and crab sticks

rice - 200 g;
eggs - 3 pcs.;
onion - 1 head;
canned corn - 1 can;
canned peas - 1 can;
mayonnaise.

Boil a glass of rice, three eggs. Two hundred and fifty grams of crab sticks cut into small pieces. Cut the head of the onion, pour over with boiling water to remove bitterness. Then mix the ingredients, add canned peas and corn. Fill with mayonnaise.

Corn with mushrooms

Products:

mushrooms - 200 g;
chicken egg - 1 pc.;
canned corn - 1 can;
onion - 1 head;
greens;
olive oil.

Preparing the salad:

Take two hundred grams of mushrooms (champignons or oyster mushrooms), peel, boil and cut. Boil the egg, cut into cubes. Mix mushrooms, egg, chopped onion, canned corn. Add finely chopped greens, season with olive oil.

Chicken and corn salad with vegetables

Products:

chicken fillet - 200 g;
fresh tomatoes - 2 pcs.;
canned corn - 1 can;
bell pepper - 3 pcs.;
cheese - 100 g;
bread - 100 g;
butter for frying;
garlic - 1 clove;

For refueling:

mustard - 1 tablespoon;
vinegar - 2 tbsp. l.;
vegetable oil - 6 tbsp. l.
salt, pepper to taste.

Cooking:

Boil two hundred grams of chicken fillet, cool and cut into cubes. Cut two fresh tomatoes and one bell pepper into cubes. Open a can of canned corn and drain the juice from it. Grate one hundred grams of cheese on a coarse grater. Prepare dressing by whisking a tablespoon of mustard, two - vinegar, six - vegetable oil, adding salt and ground pepper. Mix all ingredients, add dressing. Cut one hundred grams of bread into small cubes, fry in a small amount butter, after roasting the garlic in it. take two bell peppers, cut in half, peel the core. Spread the lettuce over the pepper halves. Sprinkle toasted bread on top and serve.

Salad with canned corn is one of the most popular and favorite dishes among our compatriots. It has always been actively used to prepare various dishes, but when canned corn appeared on store shelves, this product became one of the main products for many housewives. The reason for this state of affairs is quite simple. Firstly, canned corn has a very delicate, pleasant taste. Secondly, it is quite low-calorie and is used in the preparation of many dishes. Thirdly, canned corn does not need to be processed before cooking, which greatly simplifies and speeds up the cooking process.

Another positive quality of canned corn is its usefulness. As you know, corn itself is a very useful cereal, which contains vitamins of groups B and E, magnesium and other useful trace elements. After the heat treatment that it undergoes after conservation, most of these trace elements are retained in the product.

Canned corn can be used in a wide variety of dishes and, of course, in salads. Salads with such a product always turn out tasty and tender, but in order for them to have a richer taste and aroma, one small trick should be used.

Experienced chefs advise when preparing salads with corn, always add a little liquid from corn to them. So that the salad does not turn out to be too watery, you can partially replace the product that is used to dress the dish with corn liquid. These products include: mayonnaise, sour cream, olive oil, etc.

How to cook a salad with canned corn - 15 varieties

Such a salad can be prepared at any time of the year, but in the summer it will be the most delicious and healthy. After all, it is at this time of the year that vegetables are the most delicious, fragrant and rich in useful substances.

Ingredients:

White cabbage - 300 gr.
Fresh cucumber - 2 pcs.
Fresh tomato - 1 pc.
Onion - 1 pc.
Canned corn - 3 tbsp. l.
Pitted olives - 6 pcs.
Fresh dill - 1/2 bunch
Lettuce leaves - 4 pcs.
Balsamic vinegar - 1 tbsp. l.
Olive oil - 3 tbsp. l.
Salt, pepper - to taste

Cooking:

Wash the cabbage, dry it, finely chop it, lightly knead it with your hands and put it in a deep bowl. Peel the onion, wash and cut into thin half rings. My tomato and cucumber and cut them into slices. Add the chopped vegetables to the cabbage. Wash and dry dill and lettuce. Finely chop the dill, and tear the lettuce into small pieces with your hands. Add the prepared herbs to the bowl. We drain the water from the corn, and cut the olives into two parts and add them to the other ingredients.

Mix everything thoroughly, salt and pepper to taste and season with olive oil and balsamic vinegar. Mix the salad and serve.

A very tasty and aromatic dish that has a discreet and delicate taste. Having prepared it, you can give your meal an English restraint and calmness.

Ingredients:

Canned corn - 300 gr.
Chicken breast - 1 pc.
Champignons - 500 gr.
Fresh tomatoes - 3 pcs.
Crackers - 100 gr.
Mayonnaise - 150 gr.

Cooking:

Peel the chicken breast, wash, boil, cool and cut into cubes. Wash tomatoes and cut into small pieces. My mushrooms, cut and fry. Drain liquid from corn.

We combine the chopped chicken breast, corn, mushrooms, tomato and croutons. Mix everything and season.

For this salad, it is best to use just salty croutons, without any aftertaste.

This dish is best served in serving bowls. It will be a wonderful decoration for any buffet table. And the pleasant and delicate taste of the salad will perfectly emphasize the taste of light alcoholic drinks.

Ingredients:

Sprats - 2 cans
Canned corn - 1 can
Chicken eggs - 3 pcs.
Potatoes - 2 pcs.
Onion - 2 pcs
Processed cheese - 100 gr.
Vinegar - 3 tbsp. l.
Water - 3 tbsp. l.
Salt - to taste
Mayonnaise - 5 tbsp. l.
Ryazhenka - 4 tbsp. l.
Black ground pepper - to taste

Cooking:

We start preparing the salad by pickling the onion. To do this, clean the onion, wash, cut into half rings and pour hot water with vinegar. Onions should stand in this marinade for at least 1 hour.

Put sprats and half of the oil on a plate and knead with a fork. You should get a homogeneous mass. My potatoes, boil, cool, peel and three on a coarse grater. Boil the eggs, cool clean and rub on a coarse grater. Processed cheese should also be grated on a coarse grater.

To make the cheese easily rubbed, it should be about 30 minutes. place in the freezer.

Now it's time to prepare the dressing. To do this, in a small bowl, mix mayonnaise, fermented baked milk and ground black pepper.

When all the ingredients are prepared, we proceed to the formation of the salad. It is laid out in layers in the following sequence:

The first layer is potatoes and salt;
The second layer is sprats;
The third layer is onions;
The fourth layer is eggs;
The fifth layer is cheese;
The sixth layer is corn.

We coat each layer of lettuce with dressing. Before serving the salad, it is advisable to brew in the refrigerator for 15-20 minutes.

it classic version cooking salad with corn. It was according to this recipe that in the 90s our mothers prepared salads with this product.

Ingredients:

Canned corn - 350 gr.
Crab sticks - 400 gr.
Rice - 200 gr.
Chicken egg - 5 pcs.
Green onion - 1 bunch
Parsley - 1 bunch
Mayonnaise, salt - to taste

Cooking:

Drain liquid from corn. We clean the crab sticks and cut into small cubes. Boil the rice until fully cooked, rinse and cool. Boil the eggs, cool, peel and cut into small cubes. Wash the onion and parsley, dry and finely chop.

We combine all the ingredients, salt, season with mayonnaise and mix thoroughly. Salad is ready!

This is just a wonderful dish for those who want to get rid of extra pounds and at the same time not infringe on themselves in the consumption of delicious food.

Ingredients:

White cabbage - 1/2 head
Fresh cucumber - 2 pcs.
Sour cream - 70 gr.
Salt, herbs - to taste

Cooking:

Wash cabbage, dry, finely chop and chop. My cucumber, cut off the skin on the edges and cut into slices. Drain liquid from corn. Wash greens, dry and finely chop.

We combine all the ingredients in one container, salt, season with sour cream and mix thoroughly.

This dish is not in vain got such a name. Some of the ingredients in this salad are fresh vegetables. Salad "Winter" seems to let us know that winter is also a wonderful time of the year, during which the earth gains strength to give us its wonderful gifts in the form of vegetables from which the salad "Winter" is made.

Ingredients:

Canned red beans - 1 can
Red sweet pepper - 1 pc.
Tomatoes - 2 pcs.
cilantro - 1/2 bunch
Salt, ground black pepper, lime juice, olive oil - to taste
Red onion - 1 head

Cooking:

Wash the peppers and tomatoes and cut into medium-sized pieces. We clean the onion, wash it and chop it in half rings. Wash cilantro, dry and finely chop. Drain liquid from beans and corn.

In a deep bowl, mix corn, beans, onions, tomatoes, cilantro and pepper. All this is salted, peppered, poured with lime juice and olive oil. Mix the salad thoroughly before serving.

Such a salad can be safely attributed to the category of meat, however, compared to meat, it is prepared much faster and easier.

Ingredients:

Cooked-smoked sausage - 200 gr.
Hard cheese - 150 gr.
Fresh cucumber - 2 pcs.
Canned peas - 0.7 tbsp.
Canned corn - 0.7 tbsp.
Mayonnaise - 200 gr.
Dill - 1 bunch

Cooking:

We clean the sausage and cut into strips. Three cheese on a large grater. My cucumbers and cut into strips. Drain liquid from corn and peas. Dry my chicken and finely chop.

We combine all the ingredients, season with mayonnaise, salt if necessary and mix thoroughly.

This dish is a kind of tandem of seafood and earthly gifts. In it we combine fish with corn.

Ingredients:

Canned tuna - 1 can
Pickled cucumber - 4 pcs.
Onion - 1 head
Chicken egg - 4 pcs.
Mayonnaise - 100 gr.
Greens, salt - to taste

Cooking:

Eggs are boiled, cooled and cleaned. We clean the onion, wash it. My cucumbers. Now we rub the cucumbers, onions and eggs on a coarse grater. We chop the tuna. Wash greens, dry and finely chop.

We combine all the ingredients in a deep salad bowl, season with mayonnaise, salt to taste and mix.

This dish is one of the interpretations of the legendary salad with crab sticks and corn. Its feature is a sweetish taste, which is provided by the presence of pineapples in the dish.

Ingredients:

Crab sticks - 400 gr.
Chicken eggs - 4 pcs.
Hard cheese - 100 gr.
Canned corn - 1 can
Canned pineapples - 400g.
Mayonnaise - to taste

Cooking:

Boil, cool, peel and rub the eggs on a coarse grater. Three cheese on a large grater. Drain liquid from corn. If pineapples are in rings, then they should be cut into small cubes. Three crab sticks on a coarse grater. Each ingredient is placed on a separate plate.

Now let's start shaping the salad. The ingredients should be laid out in the following order:

The first layer is 1/2 of the eggs;
The second layer is pineapple;
The third layer is crab sticks;
The fourth layer is cheese;
The fifth layer is corn;
The sixth layer is the remaining egg.

Each layer of lettuce is smeared with mayonnaise. Before serving, the salad should be soaked and stand for about an hour in the refrigerator.

In order not to wait until the salad is soaked, you can season the chopped ingredients with mayonnaise separately before forming the dish. So the salad will immediately be saturated with mayonnaise and you won’t have to wait.

One of the most successful combinations of products is the combination of Beijing and corn. With this combination, the salad becomes crispy. If you add croutons to it, then it is very satisfying.

Ingredients:

Canned corn - 1 can
Canned beans - 1 can
Beijing cabbage - 1 pc.
Mayonnaise, crackers with cheese flavor - to taste

Cooking:

Wash Chinese cabbage, dry and cut into small ribbons. Drain liquid from corn and beans.

Put corn, beans, chopped cabbage and croutons in one container. Mix everything and season with mayonnaise.

Salad with corn, fresh cucumbers and carrots will be a great addition to any side dish. It goes best with mashed potatoes. Also, such a salad will perfectly complement the taste of any meat.

Ingredients:

Corn - 1 can
Fresh cucumber - 2 pcs.
Carrots - 2 pcs.
Garlic - 2 cloves
Mayonnaise - 2 tbsp. l.
Sour cream - 1 tbsp. l.
Dill - 1 tbsp. l.
Salt - to taste

Cooking:

We clean the carrots, wash and rub on a coarse grater. My cucumber, peel and three on a coarse grater. Drain liquid from corn. Wash greens, dry and finely chop. We clean the garlic, wash it and pass it through the garlic maker.

We combine sour cream with mayonnaise, dill, salt, garlic and mix everything thoroughly. Salad dressing is ready.

Mix corn, carrots, cucumber. Pour dressing over vegetables and mix thoroughly. Enjoy your meal!

"Sweetie" is a very unusual salad. It includes both vegetables and fruits. It is for this reason that Slastyona has a very unusual taste.

Ingredients:

Apple - 2 pcs.
Canned pineapple - 1 can
Chicken fillet - 1 pc.
Canned corn - 1 can
Mayonnaise - to taste

Cooking:

We clean the chicken fillet from the skin, boil in salted water, cool and cut into cubes. We clean and wash apples. Cut apples and pineapples into cubes.

Combine pineapple, chicken, corn and apple. Season with mayonnaise and mix thoroughly. We spread the salad on clean lettuce leaves and decorate with apple slices.

This salad is really quick and easy to make. It will take approximately 10-15 minutes to prepare. Salad with corn and champignons is a dish for housewives who do not like to spend a lot of time in the kitchen.

Ingredients:

Pickled champignons - 200 gr.
Canned corn - 200 gr.
Large cucumber - 1/2 pc.
Greens - 1 bunch
Salt, vegetable oil - to taste

Cooking:

Marinated champignons cut into medium-sized cubes. If the mushrooms are small, then you can not touch them at all. Drain liquid from corn. My cucumber and cut into slices. Wash greens, dry and finely chop.

In a deep container, combine all the ingredients, mix them, season vegetable oil and salt.

"Sombrero" will be a wonderful decoration holiday table. Cooking it is quite simple, but the exquisite appearance will give the impression that it was prepared by a professional culinary specialist.

Ingredients:

Ham - 350 gr.
Sweet pepper - 150 gr.
Onion - 1 head
Canned corn - 100 gr.
Canned peas - 100 gr.
Vinegar - 1 tbsp. l.
iceberg lettuce - 1 stalk
Vegetable oil - 4 tbsp. l.
Salt, parsley, ground black pepper - to taste

Cooking:

Drain liquid from corn and peas. Cut the ham into cubes. Pepper wash, peel and cut into cubes. We clean the onion, wash it and cut it into 8 parts. Wash parsley, dry and finely chop.

We combine all the ingredients, salt, pepper, season with vegetable oil and mix thoroughly. Spread lettuce on lettuce leaves and garnish with parsley.

This is a real Italian dish. It will definitely appeal not only to connoisseurs of Italian culinary delights, but also to those who have never tried dishes related to Italian cuisine.

Ingredients:

Ham - 300g.
Fresh tomato - 2 pcs.
Sweet pepper - 2 pcs.
Pasta - 400 gr.
Canned corn - 300 gr.
Hard cheese - 200 gr.
Mayonnaise - to taste

Cooking:

Boil pasta in salted water until tender.

It is best to use pasta made from durum wheat.

Three cheese on a large grater. Cut the ham into strips. Wash tomatoes and peppers and cut into cubes. Drain liquid from corn.

We mix all the prepared ingredients, season with mayonnaise and serve.