Vinaigrette with corn and fresh cucumber. Vinaigrette with corn. Ingredients for four servings

Published: December 26, 2017
Posted by: julia123
Calories: Not specified
Cooking time: Not specified

Over the past two weeks, I have tried many variations of salad preparation. I don’t know why there was such a desire. Perhaps the reason was that the parents brought a lot of beets from the dacha, or perhaps the whole family simply missed dishes made from this vegetable. But I don’t think it’s worth looking into this now. I want to offer you one interesting option. Prepare a vinaigrette with corn instead of peas, and my recipe with photos will help you with this.

Necessary ingredients for preparing a delicious salad:
- 1 beet,
- 1 potato,
- 1 carrot,
- 1 pickled cucumber,
- 0.5 cans of corn,
- 3 tablespoons of vegetable oil,
- 1 tablespoon vinegar

Step-by-step recipe with photos:

Let's start with the simplest thing, open a jar of corn (I already had it open), put it in a bowl.

Bake the beets in the oven for one hour. You can wrap the vegetable in foil, but I usually bake it simply by placing it on a wire rack.
Peel and chop the burgundy vegetable.

Boil potatoes and carrots in their jackets for 20 minutes. Then we peel the vegetables and chop them as well as the beets.

We will also cut the pickled cucumber.

Add all the ingredients to the corn and then add the vinegar and oil dressing. Mix the salad.
Transfer the vinaigrette with corn to another bowl, and then serve it to the table. Try also to cook, may you have more different recipes for this snack.

Classic versions of vinaigrette do not contain corn, but this salad does not have a canonical recipe - all cooks select the ratio of the products included in its composition at their own discretion, expand or narrow their list. It is not known who first came up with the idea of adding corn kernels to this snack, but this experiment turned out to be successful. The vinaigrette with corn turns out tasty and satisfying, and looks unusual. The process of preparing it differs little from the traditional one, so every housewife can make it for lunch or dinner.

Cooking features

If you know how to prepare a regular vinaigrette, then you can easily make this appetizer with corn. However, knowledge of several points is necessary if you do not want to spoil this extraordinary dish.

You can use canned corn or corn on the cob to make the vinaigrette. If you choose the second option, keep in mind that this product takes a very long time to cook, and if you add salt to the water during cooking, the grains become hard, like pebbles.
Vegetables for vinaigrette can not only be boiled, but also baked. Then they will retain more valuable substances, and the snack will become even healthier.
It is better to boil vegetables in different pans so that they are not colored by beet juice. In addition, the cooking time for potatoes, carrots and beets is different.
Experienced housewives add a spoonful of vinegar to the pan where beets are cooked, claiming that this helps them better retain their bright color.
Beets are seasoned separately from other products and only then combined with them. This is done in order to prevent the components of the snack from turning red.
You need to cut the vegetables for the vinaigrette into small cubes. Then it will turn out more tasty and aesthetically pleasing.
You can season the vinaigrette with more than just oil. By using mayonnaise, sour cream or other sauce for dressing, you will change the taste of the finished dish.
Corn in a vinaigrette can serve as an additional ingredient or replace one of the traditional salad components. Most often it is used instead of green peas, less often - instead of potatoes.

Vinaigrette with corn goes well with fish and poultry; it can be served as a side dish for dishes made from these products, although most often it serves as an independent snack.

Vinaigrette with corn instead of green peas

beets – 0.3 kg;
carrots – 0.3 kg;
potatoes – 0.3 kg;
canned corn or on the cob (grains) – 150 g;
pickled or pickled cucumbers – 0.2 kg;
sauerkraut – 0.2 kg;
vegetable oil - to taste.

Cooking method:

Boil potatoes, beets and carrots in their skins or bake until tender.
When the vegetables have cooled, peel them and cut them into cubes about half a centimeter in size. Place the carrots and potatoes in a common bowl, place the beets separately.
Cut the cucumbers into the same pieces as other vegetables and add to the carrots and potatoes.
Add sauerkraut to the bowl with vegetables. If it is very acidic, it does not hurt to rinse it in running water and squeeze it out.
Open the can of corn and place the kernels in a bowl with the remaining ingredients.
Mix the beets with a spoon of oil and transfer to a common container.
Add more oil and stir.

Despite the fact that the composition of this salad resembles a traditional one, the taste of this appetizer is unique.

Vinaigrette with corn instead of potatoes

canned corn – 100 g;
canned green peas – 100 g;
canned beans – 0.25 kg;
beets – 150 g;
carrots – 150 g;
onions – 100 g;
salted or pickled cucumbers – 0.2 kg;
vegetable oil or mayonnaise - to taste.

Cooking method:

Boil or bake beets and carrots, cool. After peeling, cut into pea-sized cubes and place in a bowl.
Remove the peel from the onion and chop it with a knife. Pour boiling water over the onion, drain the water after a couple of minutes, squeeze out the onion pieces and place in a bowl with other vegetables.
Open the cans and add the beans, peas and corn to the rest of the ingredients.
Add cucumbers cut into small cubes.
Dress the salad with oil or mayonnaise. When using oil, it doesn’t hurt to add a little mustard and lemon juice to give the snack a more piquant taste.

Despite the absence of potatoes in this snack, it turns out to be satisfying thanks to the inclusion of corn, beans and peas in the recipe. The calorie content of this dish will be slightly lower than that of a traditional vinaigrette.

Vinaigrette with corn and apple

carrots – 0.25 kg;
beets – 0.25 kg;
potatoes – 0.25 kg;
corn – 100 g;
green onions – 50 g;
sauerkraut – 0.2 kg;
green apple – 100 g;
vegetable oil – 40 ml.

Cooking method:

Boil vegetables in their skins. After cooling, peel and cut into small cubes.
Add corn and sauerkraut.
Finely chop the green onions with a knife and add to the rest of the ingredients.
Peel the apple and cut out the core. Grind the pulp and mix with vegetable oil. Season the salad with the resulting sauce.

The unusual taste of this vinaigrette is due not only to the presence of corn in the composition, but also to the use of a special dressing.

Vinaigrette with corn: photo recipe

2-3 potatoes;
2-3 carrots;
2-3 beets;
3 pickled cucumbers;
250 g canned corn;
3 pinches of salt;
3 pinches of ground black pepper;
5 tbsp. l. vegetable oil.

Cooking method:

1. To make the process of preparing the vinaigrette take a minimum of time, it is better to cook the vegetables in advance. And if potatoes are cooked for literally 20 minutes, then cooking beets can take as much as 40 minutes or even an hour. Also use a can opener to open a can of beans.

2. Take a suitable sized bowl or pan. First, place the canned corn in a bowl. Trim the pickled cucumbers on both sides and cut them into cubes. The marinade that will be released during the cutting process does not need to be poured into the pan.

3. Peel the potatoes and cut them into small cubes, pour them into the pan with the rest of the ingredients.

4. Peel or scrape the carrots with a knife, cut into cubes and place in a bowl (saucepan). All cuts should be the same.

5. Peel the beets and cut them into small cubes, place them in a saucepan and the cutting is complete. It is advisable that the beets be sweetish or very sweet - the salad will turn out tastier. Now you need to season the vinaigrette.

6. Pour vegetable oil into a saucepan with chopped vegetables, add a little salt and spices, stir and serve - you can do it in a large salad bowl or in portions. Each serving of vinaigrette can be decorated with sprigs of fresh herbs.

How to decorate corn vinaigrette

Yellow corn, orange carrots and red beets make the vinaigrette bright and do not need additional decoration. However, it can be decorated even more interestingly before serving.

By laying out the vinaigrette in layers, you will give it an unusual and even festive look. It looks good in this form if you put it in a clear glass salad bowl, glass or bowl. The latter options are used when serving snacks in portions to the table.
Using corn grains, you can lay out a variety of simple patterns and inscriptions on the surface of the vinaigrette.
A traditional vinaigrette decoration is carrot and beet flowers. They can also be made from other vegetables included in the snack.

Lettuce, parsley, and dill contrast with the red color of the vinaigrette. In combination with them, the snack looks brighter and more festive.

Vinaigrette with corn has an unusual but pleasant taste. The snack looks bright and appetizing. If you decorate it properly, it can even decorate a holiday table.

This is a dish for the Lenten table. Vinaigrette with corn is a recipe not only for fasting people, but also for all lovers of this appetizer salad. The corn in it is like specks of sunshine, which not only radically change the taste of the vinaigrette, but also give it a bright, festive color.
It would be appropriate even on a holiday table for vegetarians and vegans.
A simple recipe for Russian corn vinaigrette step by step with photos. Easy to prepare at home in 1 hour 30 minutes. Contains only 267 kilocalories.

Preparation time: 10 min
Cooking time: 1 hour 30 min
Calorie Amount: 267 kilocalories
Number of servings: 4 servings
Occasion: Fasting, dinner, lunch

Complexity: An easy recipe
National cuisine: Russian kitchen
Type of dish: Salads
Cooking technology: Cooking

Ingredients for four servings
Potatoes 2 pcs.
Canned corn 150 g
Onion 1 pc.
Refined sunflower oil 4 tbsp. l.
Carrot 1 pc.
Pickled cucumbers 3 pcs.
Fresh parsley 4 sprigs
Sugar 1 pinch
Beetroot 300 g
Salt 1 pinch
Table vinegar 0.5 tsp.

Step-by-step preparation
To prepare the vinaigrette, you need to take canned corn, beets, carrots, pickles, onions, potatoes, refined sunflower oil, vinegar, salt, sugar and parsley.
Boil potatoes in their skins until soft, rinse with cold water, cool, peel and cut into small cubes.
Boil the carrots, peel, cut in half lengthwise, and then thinly chop crosswise.
Peel and chop the onion.
Boil the beets until soft, hold under running cold water, then peel, cool, cut into cubes, season with a little oil and stir. This procedure does not cause beets to turn other vegetables so much burgundy.
Cut the cucumbers lengthwise into 4 parts and chop crosswise into thin slices.
Combine beets, corn strained from the filling, onions, carrots, cucumbers and potatoes, add salt to taste, sweeten, sprinkle with vinegar and season with oil.
Mix the vinaigrette.
Sprinkle chopped parsley on top of the vinaigrette.

You know, lately I have begun to improve all traditional recipes, adding various ingredients to them, mainly those that the whole family loves. For example, today I made a vinaigrette with corn instead of peas and decided to offer the recipe from photos to you. I completely excluded the cabbage, but the salad turned out just as tasty as the classic one. How to cook, see the link.

Necessary ingredients for preparing the salad:
- half a can of canned corn,
- 1 pickled cucumber,
- 1 carrot,
- 1 beet,
- 2-3 potatoes,
- vinegar,
- vegetable oil

How to cook with photos step by step

First of all, open the can of corn and place it in a bowl. Just be sure to drain the liquid into the sink, it will be superfluous in the salad.

Cut the pre-boiled beets into cubes.

Do the same with pre-boiled potatoes.

Also cut the pickled cucumbers.

Do the same with pre-boiled carrots.

Place the chopped vegetables in a bowl with the corn.
Season the salad with vinegar essence and vegetable (preferably homemade, as it is more aromatic) oil.

Mix the vinaigrette with corn and place in a clean salad bowl. Garnish with carrots and serve! I advise you to pay attention to the recipe for preparing no less tasty

We put the products that are needed to prepare a delicious vinaigrette with canned corn on the table. It is better to boil the root vegetables you use ahead of time so that they cool well. As a dressing, use vegetable oil with a neutral odor.

All products for the “new” vinaigrette need to be chopped. Immediately prepare a large plate. Let's start with peeled potato tubers. We give the root vegetable the shape of cubes.

We do the same with carrots.

We also cut the pickled cucumbers (or you can take pickled gherkins) into cubes commensurate with the previous components.

We simply chop the onions.

Drain liquid from canned corn. We transfer the corn grains to the rest of the ingredients in the die.

We also chop the prepared parsley.

Season the vinaigrette components with vegetable oil.

Stir, add salt to taste, you can add a little pepper for spice.

Vinaigrette with a new taste is ready!