Corn eggs carrots. Salad with chicken, corn and carrots

A delicious salad with smoked sausage and corn can be prepared both in the summer and in the winter. Remember that dishes with mayonnaise are high in calories, so for a healthy diet it is best to season them with sour cream or thick yogurt. Smoked sausage can be replaced with raw smoked, dried, dairy or ham - use your own taste. The shelf life of dishes with mayonnaise is 1 day in the refrigerator. If you don't have fresh carrots on hand, you can replace them with Korean carrots. For more satiety, you can add boiled chicken eggs to the dish.

Ingredients

200 g smoked sausage
1 can canned corn
1 large carrot
2 tbsp. l. mayonnaise
salt and pepper to taste
hard cheese – 50 g

Preparation

1. Peel the carrots with a vegetable peeler, rinse in water and grate on a grater with large holes. Peel the smoked sausage from the casing, cut it into plates, and each plate into strips or cubes. Pour both carrot and sausage slices into a deep salad bowl.

2. Also grate hard cheese on a coarse grater. When replacing it with soft cheese or processed cheese, do not forget to place them in the freezer for 10-15 minutes before grating so that they become denser. Open a can of canned corn, salt the marinade, throwing the contents of the container into a colander. Pour into a deep salad bowl along with the grated cheese mixture.

3. Wash and chop the selected greens: dill, parsley, green onions, cilantro, etc. Pour it into a salad bowl along with salt and ground black pepper. Add mayonnaise or sour cream, thick yogurt. Gently mix all the contents of the salad bowl.

You can make many very tasty salads from canned corn. The culinary site Art-cooks has already published a recipe, today there is a new recipe

salad with chicken, canned corn and carrots

The salad is very tasty and satisfying; it does not contain sausage; a lot has been written recently about excluding it from our diet. The salad can be prepared very quickly if you boil the potatoes, chicken and eggs in advance. Mayonnaise can be replaced with sour cream, it will turn out no less tasty.

Ingredients:

canned corn 1 can;
chicken fillet 300 gr;
chicken eggs 4 pcs.;
cheese 100 gr;
potatoes 3-4 pcs.;
carrots 1 pc.;
mayonnaise 250 gr.

Kitchen gadgets:

plate.

Cooking time:

1 hour.

Preparation:

1. Boil the potatoes whole in their skins. This can be done either steamed in a slow cooker or in a saucepan on the stove. Cool the potatoes, peel them, cut them into cubes, and place them in a bowl.

Boil the chicken fillet, cool, chop finely, add to the chopped potatoes.

2. Boil the eggs until tender within 10 minutes from the moment of boiling, cool, peel, grate, add to potatoes and chicken.

3. Open the can of canned corn, drain the liquid, and pour the corn into a bowl.

4. Grate the cheese and add to the bowl with the remaining ingredients. Peel the carrots, grate them on a medium grater, and add to the bowl.

5. Add mayonnaise, salt, mix, transfer to a salad bowl, and serve. Bon appetit!

6. You need to season and salt the salad before serving. You also need to remember about the shelf life of such salads. The shelf life of salads with mayonnaise is no more than 12 hours, do not forget to put it in the refrigerator.

Ingredients

300 g Korean carrots;
200 g canned corn;
mayonnaise - to taste.

Preparation

Separate the meat from the bones and cut it into cubes. Pour the liquid out of the can of corn. Combine these ingredients with. Season the salad with mayonnaise and let it brew for half an hour.

Salad with Korean carrots, chicken and bell pepper

Cooking time: 10 minutes.

Ingredients

400 g boiled or smoked chicken breast;
300 g Korean carrots;
3 large bell peppers;
salt and mayonnaise - to taste.

Preparation

A very quick salad if you have ready-made chicken breast in the refrigerator. If you have to boil the chicken, the cooking time will increase to 40 minutes.

Wash the pepper and remove the seeds. Lifehacker already talks about how to do this quickly. Cut the pepper and chicken into strips. Mix with Korean carrots. Add salt, add mayonnaise and stir.

Salad with Korean carrots and sausage

Cooking time: 10 minutes.

Ingredients

200 g Korean carrots;
200 g smoked sausage;
1 large tomato;
1 large cucumber;
1 bunch of dill or parsley;
salt and mayonnaise - to taste.

Preparation

Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the greens. Mix all ingredients with Korean carrots. Salt and season the salad with mayonnaise.

Cooking time: 10 minutes.

Ingredients

100 g Korean carrots;
2 cucumbers;
1 radish;
1 bunch of green onions;
1 bunch of parsley;
2 tablespoons olive oil;
1 tablespoon lemon juice;
½ teaspoon mustard;
salt - to taste.

Preparation

Wash vegetables and herbs. Cut the cucumber and radish into strips or grate on a Korean carrot grater. Finely chop the greens. Combine all ingredients, salt, season with olive oil, lemon juice and mustard. Mix thoroughly and serve.

Salad with Korean carrots and beans

Ingredients

200 g canned red beans;
100 g Korean carrots;
100 g smoked chicken leg;
3 eggs;
mayonnaise - to taste.

Preparation

While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean carrots. Add diced chicken leg (can be replaced with smoked sausage).

Also cut the eggs into cubes and add to the rest of the ingredients. Season the salad with mayonnaise. Add salt if necessary.

Cooking time: 15 minutes.

Ingredients

200 g Korean carrots;
200 g crab sticks;
100 g hard cheese;
100 g mayonnaise;
3 eggs;
1 clove of garlic;
1 bunch of green onions;
1 bunch of dill;
salt and ground black pepper - to taste.

Preparation

Boil the eggs. While they are cooling, cut the crab sticks into thin strips and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and press the garlic.

Combine all the ingredients together, add mayonnaise, salt and mix well.

If desired, you can add canned corn to this salad.

Cooking time: 15 minutes.

Ingredients

200 g Korean carrots;
100 g smoked sausage;
2 eggs;
1 pack of rye crackers;
salt and mayonnaise - to taste.

Preparation

While the eggs are boiling, cut the sausage into strips. Chop the finished eggs into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and add croutons. It is better to take the oblong ones with the taste of bacon.

Season the salad with mayonnaise and serve.

Cooking time: 15 minutes.

Ingredients

500 g squid;
500 Korean carrots;
1 small onion;
3 cloves of garlic;
3 tablespoons soy sauce;
1 teaspoon sugar;
1 teaspoon ground coriander;
½ teaspoon ground black pepper;
½ teaspoon ground red pepper;
vegetable oil for frying.

Preparation

Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.

The salad will taste better if it steeps a little.

Cooking time: 25 minutes.

Ingredients

500 g beef liver;
300 g Korean carrots;
3 large onions;
salt and mayonnaise - to taste;
vegetable oil for frying.

Preparation

Peel and cut the onion into half rings. Then fry it in a small amount of vegetable oil. Wash, remove films and finely chop raw beef liver. Add it to the onion, add salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.

Ingredients

300 g chicken fillet;
200 g hard cheese;
150 g Korean carrots;
2 eggs;
salt and mayonnaise - to taste.

Preparation

Boil in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.

Combine the prepared ingredients and season with mayonnaise. Or lay it out in layers: chicken, carrots, cheese, eggs. Coat each layer except the last with mayonnaise.

Salad with Korean carrots and orange

Cooking time: 40 minutes.

Ingredients

200 g chicken fillet;
200 g Korean carrots;
150 g hard cheese;
3 eggs;
1 orange;
mayonnaise and salt - to taste.

Preparation

Boil the chicken in salted water. If you already have boiled fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.

Lay out the salad in layers, coating each one with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad sits for a while and soaks, it will taste even better.

Salad with Korean carrots and mushrooms

Cooking time: 50 minutes.

Ingredients

300 g chicken fillet;
200 g pickled mushrooms;
200 g Korean carrots;
100 g pitted olives;
100 g hard cheese;
2 eggs;
greens for decoration;
salt and mayonnaise - to taste.

Preparation

Boil chicken fillet in salted water. Hard boiled eggs. While this is cooling, wash and dice the mushrooms.

Also cut the chicken and place it on a large dish in the shape of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. Fourth - eggs, grated on a coarse grater and coated with mayonnaise. The fifth layer is grated cheese.

Place Korean carrots on top so that the sharp end of the drop remains uncovered. Using olives, make the hedgehog's eyes and nose. Decorate the salad with herbs and let stand for a while.

The salads presented in this selection will certainly delight vegetable lovers, as well as those who believe that a salad should contain meat. Each of the dishes can be safely placed on both everyday and holiday tables.

This salad is bright in color and taste. Even the tiny quail eggs here are not boiled, traditional for many salads, but fried. Plus, the golden brown bacon in the dish comes in very handy. And sweetish pumpkin and carrots.

Ingredients:

230 g canned corn;
1 large fresh carrot;
8 strips of bacon;
5 cloves of garlic;
160 g dried apricots;
fresh dill;
16 quail eggs;
mayonnaise;
sour cream;
180 g pumpkin pulp;
butter;
vegetable oil;
3 slices of loaf.

Preparation:

cut the carrots into cubes and simmer in butter until soft;
fry the bacon in vegetable oil, then cut each strip into several pieces;
combine mayonnaise and sour cream in 1:1 proportions, add garlic and chopped herbs to the sauce;
Wrap the pumpkin pulp in foil and bake in the oven for 30 minutes at 180 degrees. Cut the finished vegetable into cubes;
Pour boiling water over dried apricots for 3 minutes, then chop coarsely;
Fry quail eggs into scrambled eggs in butter (with well-fried yolks). Cut the scrambled eggs into pieces according to the number of eggs;
cut the loaf into cubes, brush with vegetable oil and dry in the oven;
mix carrots, bacon, pumpkin, croutons, dried apricots, corn and eggs, add the sauce and immediately bring the salad to the table.

Video on the topic:

Salad with carrots, corn, cheese

This salad is very simple to prepare, but it is so appetizing and filling that it can easily replace a whole lunch or even a light dinner. And it really impresses with just one touch - sweet raisins.

Ingredients:

220 g Korean carrots;
vegetable oil;
1 small onion;
240 g smoked chicken meat (from the leg);
180 g canned corn;
mayonnaise;
160 g yellow raisins;
220 g sausage cheese.

Preparation:

Pour boiling water over raisins for 3 minutes;
finely chop the onion and fry in oil until golden brown;
Grate the pre-chilled cheese;
cut chicken meat into large pieces;
mix corn, raisins, carrots, chicken, onions and cheese, season the salad with mayonnaise and take to the table.

Video on the topic:

Salad with corn, peppers, carrots

Sometimes just one touch determines the impression of a dish. In this case, these are crackers.

Meat salad with spicy pickled vegetables, baked potato wedges and wheat croutons in chocolate glaze. It turns out bold, original, very tasty.

Ingredients:

2 pickled bell peppers;
180 g Korean carrots;
230 g raw chicken fillet (from breast);
160 g canned corn;
natural yogurt;
dry ground paprika;
130 g canned peas;
mayonnaise;
2 slices of loaf;
1 large potato;
vegetable oil;
butter;
0.5 bars of dark chocolate.

Preparation:

cut the pickled peppers into strips;
Boil the chicken in salted water and cut into cubes;
combine mayonnaise and yogurt in 1:1 proportions;
cut the peeled potatoes into slices, roll in vegetable oil and paprika and bake in the oven for 30 minutes at 180 degrees;
cut the loaf into cubes, fry the crackers in butter;
melt the chocolate in a water bath, add a little butter to it, stir and pour the resulting glaze over the crackers;
Gather together carrots, chicken, corn, peas, potatoes and peppers, add sauce, stir, garnish the salad with croutons and take to the table.

Chicken, corn and Korean carrot salad has already become a part of our lives. The recipe can be changed in any way, creating new variations from simple products. Chicken and corn are common snack ingredients, but you can play them up in ways that make them feel completely new. And most importantly, the technique of preparing them will remain almost unchanged. It's all about the marinades and spices. Today we will look at 5 delicious recipes with corn.

Quite a delicate salad with corn and Korean carrots, which does not deviate far from the traditional ones. Its specialty is pancakes - a substitute for boiled eggs.

For Korean carrot and corn salad you need:

1 large chicken fillet;
60 ml light mayonnaise;
1 fresh cucumber;
130 grams of corn;
160 grams of Korean carrots;
2 eggs;
1 onion;
10 ml vinegar;
Greenery;
Spices;
Sunflower oil.

Korean carrot and corn salad:

Rinse the fillet and boil in water with spices. Afterwards, cool the meat and cut it into cubes.
Break the eggs into a bowl, add a little salt.
Wash the greens and finely chop them, pour them into a bowl with the eggs and stir. It's best to take dill.
Heat a little sunflower oil in a frying pan, pour in the already beaten egg mixture and bake on both sides.
Wash the cucumber, peel and cut into larger strips.
Open the can of corn and remove the kernels from the marinade.
Remove the peel from the onion and cut into large strips. Then add hot water and vinegar. After 2 minutes, drain the liquid.
Cut the cooled egg pancake into medium strips.
Remove the carrots from the marinade, squeeze them with your hands and shorten the strips.
Mix all the products together, add mayonnaise and spices. The salad is ready to serve immediately.

Advice: it is best for meat to cool in broth, where it has no chance of weathering and losing its juiciness. In addition, this way the fillet is better saturated with spices. The broth can then be used as a component of soup or sauce.

Salad with Korean carrots and corn

Another one is quite simple, 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:

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.
Wash the fillet, then cook in water with spices. When cool, remove from the broth and cut into strips.
Boil the corn and separate the grains. In the canned version, simply remove the grains from the marinade.
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.
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.
Cut crab sticks into small cubes.
Remove the mushrooms from the marinade and cut into thin slices.
Place the carrots in a colander and wait until the excess liquid drains.
Mix mayonnaise with lemon juice.
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.
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 corn and Korean carrots

This recipe is Korean because it includes an incredibly tasty and interesting dressing. It instantly transforms all foods into something new and is amazingly appetizing, and its smell can drive you crazy!

For a salad with Korean carrots and corn you need:

260 grams of chicken fillet;
3 sprigs of basil;
10 grams of brown sugar;
3 sprigs of mint;
Paprika;
Half lemon juice;
Sunflower oil;
60 ml soy sauce;
1 clove of garlic;
5 grams of fresh ginger;
1 chili pod (optional)

Korean-style corn and carrot salad:

Rinse the chicken under water and remove excess veins. Cut into long pieces. Roll in paprika and salt, you can add hot pepper here. Heat oil in a frying pan and fry until done.
Drain marinade from corn.
Drain the carrots in a colander and wait until the marinade drains. Afterwards you need to shorten the strips.
Rinse mint and basil in cold water, remove moisture and chop finely. Place in a container. Add lemon juice to this. Peel the ginger, grate (or pass through a press) and add to the greens. Pour in soy sauce and sprinkle with sugar. Peel the garlic and pass through a press, add to the total mass. Mix. For those who want a spicy sensation, the chili pepper needs to be washed, freed from the stalk and seeds, then finely chopped and added to the composition.
Combine all products and season with the resulting sauce. It will be tastier if the chicken is still moderately warm.

Korean carrot and corn salad

Very . Adding orange makes the appetizer very original and you will definitely surprise your guests. This exotic and delicious dish will definitely become one of your favorites.

For the corn and Korean carrot salad you need:

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.

Korean carrot and corn salad:

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.
Wash the oranges, remove the pulp and cut it into large pieces. Remove white fibers. Save the juice that remains during disassembly.
Boil the corn and separate the grains from the head. In canned food, just remove it from the marinade.
Squeeze the carrots from the marinade and shorten the strips.
Mix all products together with Korean carrots.
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

Which 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:

Remove carrots from marinade.
The fillet must be cooked until fully cooked with spices, then cooled and cut into cubes.
Boil the corn and separate the grain from the head. In canned food, just remove it from the marinade.
Grate the cheese.
Combine the above ingredients and season with mayonnaise.
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 variety of dishes are created for lovers of classics and authenticity, and for those who are accustomed to traditional domestic cuisine. Experiment and enjoy!