We bring to your attention a small selection of meat salads with corn.

To prepare a delicious and satisfying meat salad with the addition of corn, you will need the following set of products:

• smoked meat (ham, carbonade) - 300 g;
• pickled cucumbers - 200 g;
• pitted olives - 100 g;
• chicken egg - 2 pcs.;
• dill - 20 g;
• mayonnaise - 150 g;
• onions - 70-80 g;
• lettuce leaves for serving;
• garlic;
• ground pepper.

Recipe:

• Cut the smoked meat into equal small cubes.
• Also chop the cucumbers finely and neatly.
• Cut the olives into slices.
• Boil the eggs. From the moment they boil, they need to be cooked for about a quarter of an hour. Dip them in ice water, remove and place in a wet cloth.
• Chop the eggs into pieces with a knife.
• Chop the peeled onion.
• Chop green dill finely.
• Put dill in mayonnaise, push a clove of garlic into it through a press and add pepper to taste.
• Open a can of corn. Drain all liquid from the corn.
• Put smoked meat, corn, onions, eggs, cucumbers, olives in a bowl.
• Add mayonnaise dressing and mix well.
• Place fresh lettuce leaves on a flat dish. Place the salad on top of them.

The dish is ready and ready to be served.

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Salad with meat, corn, peas

For a meat salad with corn and peas, you need:

• pork meat (lean pulp) - 500 g;
• salt;
• Bay leaf;
• 1 can of canned corn
• 1 can of canned peas;
• fresh cucumber - 100 g;
• boiled egg - 3 pcs.;
• mayonnaise - 200 g;
• hard cheese - 80-90 g;
• garlic;
• onions - 80 g.

Cooking steps:

• Put the meat in a small amount of water, heat to a boil, remove the foam, put salt to taste, throw in the laurel leaf and boil the meat until tender.
• Disassemble the chilled meat into fibers.
• Peel boiled eggs, cut into wedges.
• Cut the cucumbers into cubes.
• Open jars of peas and corn and drain all the liquid from them.
• Peel the onion and chop it finely.
• Put meat, eggs, cucumber, corn, onions, peas in a salad bowl. Squeeze out a clove of garlic, put in mayonnaise and mix well.
• Grate the cheese and sprinkle it over the top of the salad.

Ready meat salad can be refrigerated for half an hour and then served. If for some reason pork meat is excluded from the diet, it can be replaced with beef, turkey or chicken in a meat salad.

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Salad with rice, meat and corn

For a salad of meat with the addition of boiled rice and corn, you need:

• rice - 60 g;
• lean boiled meat - 300 g;
• egg - 2 pcs.;
• 1 can of corn;
• onions - 100 g;
• ground pepper;
• salt;
• mayonnaise - how much is required;
• greens - 20 g.

Satisfy you well. Indeed, in every recipe you can find meat. We will have chicken, pork, duck breast, beef and even veal. Different types of cheeses: soft, hard, aged, spicy, aromatic and savory. Well, and, of course, sweet corn. Ready to get started? Then we start too!

By cooking and cheese, you will discover the real meaning of the phrase "flavor bomb." The delicious corn salad is maddening to anyone who mess with it.

What you need:

• 200 grams of Chinese cabbage;
• 1 medium onion;
• 90 grams of mayonnaise;
• 210 grams of beef tenderloin;
• 100 grams of parmesan;
• 15 ml vegetable oil;
• 15 ml Worcestershire sauce;
• 10 ml. teriyaki;
• 200 grams of canned corn.

Delicious Canned Corn Salad:

1. Peel the forks of Chinese cabbage from the top leaves and chop finely.
2. Peel the onion, wash and cut into thin half rings.
3. Grate Parmesan with a zest grater.
4. Open the corn, separate the grains from the liquid.
5. Wash the beef, dry and cut the tenderloin into slices.
6. Heat a skillet with oil and fry the beef slices for one minute on each side.
7. Add the Worcestershire sauce to the meat and simmer for another minute.
8. Add teriyaki and simmer again for a minute, then remove from heat and cool.
9. Mix all the prepared product in a salad bowl, add mayonnaise and stir

Tip: Corn is best purchased in glass jars. Tin cans can contain dark, unattractive grains, which will ruin the appearance of the salad.

Corn and cheese salad

In addition to juicy chicken, you will find ruddy and crunchy walnuts, aromatic mushrooms and fresh lettuce. You can also supplement with fresh vegetables to taste and opportunity.

What you need for a delicious corn salad:

• 210 grams of chicken fillet;
• 110 ml mayonnaise;
• 180 grams of mushrooms;
• 85 grams of corn;
• 55 grams of gouda cheese;
• 1 bunch of basil
• 3 eggs;
• 30 grams of walnuts;
• 75 grams of Chinese cabbage;
• 1 onion.

How to Assemble Delicious Corn Salad:

1. Peel the onion, cut the roots and wash.
2. Cut the onion head into small cubes.
3. Clean the legs and caps with mushrooms, check them for worminess and cut into slices.
4. Heat a skillet with oil and fry the onions until golden brown.
5. Add mushrooms to the onion and fry until tender.
6. Wash the chicken fillet, dry it and cut off the films.
7. Put the meat in a saucepan with water and send it to the stove to cook.
8. Skim off the foam during cooking and add a few peas and a couple of lemon rings to taste.
9. Cool the finished meat in the broth, then cut into strips and additionally fry in a pan with the addition of salt, spices and a small amount of vegetable oil.
10. Chop the nuts a little and fry until golden brown in a dry frying pan.
11. Rinse Chinese cabbage, chop finely.
12. Rinse and dry the basil.
13. Combine mushrooms, chicken, cheese, eggs, nuts, cabbage and corn in a salad bowl.
14. Season the salad with mayonnaise and stir.

Tip: if you don't have a whole lemon, you can add lemon juice to the water for the chicken, but very little. The effect will be the same.

Salad with corn and duck

Truly and duck meat. A little cheese and juicy tangerine slices, incredible dressing - all this is divinely delicious, so much so that it is incredibly difficult to stop.

What you need:

• 1 duck breast
• 3 branches of rosemary;
• 4 tangerines;
• 5 ml. balsamic vinegar;
• 1 branch of thyme;
• 75 grams of corn;
• 7 sheets of lettuce;
• 3 cloves of garlic;
• 110 grams of hard cheese;
• 50 grams of mayonnaise;
• 25 ml olive oil.

Delicious corn salad:

1. Wash and dry the duck. Be sure to take the breast with skin and in no case cut it off.
2. Rinse rosemary, thyme and pat dry.
3. Peel the garlic, cut off dry roots.
4. Preheat a dry skillet and place the duck skin side down. Fry until the skin has juiced and browned.
5. Then turn the breast over and fry until golden brown and on the other side.
6. Put the rosy breast in a mold, put the branches of rosemary and thyme, garlic on top.
7. Send the form to the oven for twenty-five minutes until fully cooked (but when half of the time has passed, it is advisable to turn the breast in the oven, place the spices and garlic on the new side now).
8. Remove the finished duck, let it cool and cut into slices.
9. Rinse the lettuce, tear by hand.
10. Separate the corn kernels from the liquid.
11. Grind the cheese with a grater.
12. Peel three tangerines, divide into wedges. Optionally, you can remove the white films from the slices and cut each slice into several pieces.
13. Squeeze juice from the remaining tangerine by cutting it in half.
14. Combine citrus juice with balsamic vinegar and mayonnaise.
15. Combine duck, lettuce, cheese, corn and tangerines in a salad bowl.
16. Pour the dressing over the salad, stir and enjoy.

Tip: When the duck is fried, it is highly advisable to water it with the juice that stands out. In a frying pan - almost constantly, and in the oven at least once every five minutes.

The most delicious corn salad

A dish with juicy grilled pork, sweet nectarines, eerily healthy spinach, salted feta cheese and plenty of black pepper. It's really worth a try.

What you need:

• 3 nectarines;
• 150 grams of corn;
• 10-15 ml of vegetable oil;
• 65 grams of feta;
• 510 grams of pork tenderloin;
• 45 ml mayonnaise.

How to make a salad:

1. The meat should be flat. You need to immediately buy the meat in this form, or cut a thick piece so that it turns out flat.
2. Wash and dry the pork. Wipe off all the pieces with black pepper.
3. Grease a grill pan and heat. Put the pork on it.
4. Rinse the nectarines, preferably clean.
5. Divide the sweet fruits into halves and place them in the pan as well.
6. Fry everything together for about five minutes on each side.
7. Transfer the prepared meat and nectarines to a dish, let them brew for ten minutes.
8. During this time, separate the corn kernels from the liquid.
9. Crumble the feta with your hands.
10. Cut the pork and nectarines into cubes.
11. Put pieces of meat in a salad bowl, the next layer of nectarines.
12. Brush with mayonnaise and sprinkle with black pepper.
13. Place the next layer of cheese and corn on top of it.

Advice: in any dish, you can easily replace feta with feta cheese and vice versa. These two types of cheese are almost identical to each other, differ only a little. Therefore, if you cannot add feta, nothing will happen if you replace it with feta cheese.

Delicious Canned Corn Salad

Younger and more tender meat, juicy and tasty. Eggs, onions and aromatic fresh parsley. The corn and meat salads are eerily simple, but just as delicious.

What you need:

• 390 grams of veal;
• 10 grams of mustard;
• 175 grams of corn;
• 5 ml. vinegar;
• 15 ml mustard;
• 3 eggs;
• 35 ml. olive oil;
• 100 grams of onions;
• 200 grams of pickles;
• 50 grams of Gouda cheese.

Sequencing:

1. Wash eggs, place in a saucepan with water, boil until hard. This is about twelve minutes in boiling water.
2. Place the finished eggs in cold water, cool and peel. Then cut them into cubes.
3. Separate the corn kernels from the liquid.
4. Wash the veal, cut off the films and boil the meat until tender.
5. Skim off the foam during cooking, and cook in boiling water for about an hour.
6. Cool the finished meat in the broth and then cut into cubes.
7. Peel the onion, wash, cut into half rings and fry in half of the olive oil until transparent.
8. Cut the cheese into thin strips.
9. Cut the cucumbers into half rings.
10. Combine olive oil, mustard and vinegar, add pepper and salt, stir.
11. Combine veal, corn, onion, cheese and eggs.
12. Season the ingredients with sauce and serve.

Tip: To speed up the preparation of the salad, you can immediately cut the veal into pieces and cook it as it is. It will cook in thirty minutes, maybe even faster. After all, the smaller the pieces, the less time they need to cook.

We've got a very varied salads with meat and cheese. Each subsequent one is nothing like the previous one. They are all incredibly tasty and unusual. They are worth trying at least once. Cooking them is a pleasure, but eating such a salad is a delight.

We bring to your attention a small selection of salads with corn, pork and beef. The recipes are simple, but at the same time very original and delicious.

For boiled beef salad you will need:

• beef pulp - 650-700 g;
• 1 can of corn;
• egg - 4-5 pcs.;
• onion feather - 50 g;
• fresh cucumber - 200 g;
• mayonnaise - 200 g;
• ground pepper;
• salt;
• Bay leaf;
• water - 1.2-1.3 liters.

Recipe:

• Rinse a piece of meat under the tap. Pour water into a saucepan of a suitable size. Dip the meat in water and put the dishes with it on the hotplate.
• Heat the contents to a boil. Remove limescale. Add lavrushka and salt to taste. Cook the meat over medium heat until cooked through. Remove the beef from the broth and cool.
• Cut the meat into cubes.
• Hard-boiled eggs and cool. Peel and chop finely.
• Wash the onion and chop finely with a knife.
• Wash the cucumbers and cut them into thin cubes.
• Drain all the water from the jar of canned corn.
• Take a salad bowl of a suitable size and put corn, cucumbers, onions, eggs and meat into it. Add pepper to taste.
• Put mayonnaise in a salad bowl and mix everything.

Beef, egg and corn salad is ready.

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Pork, Corn and Egg Salad

Pork is cooked much faster than beef, it is softer and juicier. For the pork salad, you will need the following ingredients:

• lean pork pulp - 550-600 g;
• salt;
• bay leaf;
• peppercorns - 3-4 pcs.;
• eggs - 5-6 pcs.;
• onions - 220-250 g;
• mayonnaise - 200 g;
• crackers - 50 g (optional);
• 1 can of corn.

Recipe:

• Boil pork in salted water with lavrushka and pepper until tender.
• Cool the meat and disassemble it into fibers by hand. Transfer the boiled pork to a salad bowl.
• Boil the eggs until they are hard, immerse them in ice-cold water, wrap them in a wet cloth and let them cool.
• Peel and cut the eggs into narrow wedges and add the eggs to the meat.
• Uncork the corn, pour out the water and pour the grain into a salad bowl.
• Peel and finely chop the onion, transfer it to the rest of the products.
• Put mayonnaise in a salad bowl. Mix the contents well.

If desired, you can pour croutons on top. This recipe is considered basic. In such a salad, you can add fresh or pickled cucumbers, olives and other ingredients to taste and desire.

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Pork, Tomato and Corn Salad

Boiled meat is most often added to meat salads. However, the taste of the dish will be brighter and more meaty if the meat for the salad is fried in a pan. For these purposes, pork is ideal, since it is tender and juicy when fried.

For an original salad with pork, corn and tomato you need:

• pork (neck or shoulder flesh) - 300 g;
• vegetable oil - 30 ml;
• salt;
• 1 can of corn;
• ground pepper;
• tomatoes - 200 g;
• garlic;
• onions - 80 g;
• dill - 20 g;
• hard cheese - 100 g;
• how much mayonnaise will go.

Chicken and corn salad always turns out to be tender and tasty, and the variety of recipes with these products allows you to prepare a dish for any occasion. It is better to take skinless chicken breast as the main component - it is rich in healthy protein and contains few calories.

A light but satisfying salad with a refreshing cucumber note.

Chicken and corn salad is a pleasant taste characteristics.

Required products:

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

Cooking steps.

1. The chicken is placed in boiling water and boiled for 40 minutes.
2. The cooled meat is cut into squares.
3. Cucumbers are peeled and cut into cubes (young ones can be used with the peel).
4. Grind the eggs on a medium grater.
5. The liquid is drained from the corn jar.
6. The prepared products are mixed, salted, seasoned with mayonnaise and immediately served.

Light and tender pineapple salad

The chicken, corn and pineapple salad 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 it to be included in the diet.

Ingredient List:

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

Cooking technology.

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

Chicken, corn and cheese salad

This quick-to-prepare and very appetizing dish is perfect for an everyday snack or as a party snack.

The salad looks original on the festive table.

Composition:

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

Cooking method.

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

Supplementing the recipe with mushrooms

The combination of chicken and pickled 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 if desired.

Step by step recipe.

1. The mushrooms are washed from the marinade and fried in oil along with chopped onions for 3 minutes.
2. The corn is taken out of the jar.
3. The chicken is cut into small slices.
4. The products are combined in a salad bowl and salted if necessary.
5. Chicken and mushroom salad is seasoned with sour cream-mayonnaise sauce.

Smoked chicken salad with croutons and corn

A 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 baton (stale);
• 2 garlic cloves;
• 40 ml olive oil;
• 340 g canned corn;
• 1 bell pepper;
• 1 large fresh cucumber;
• 250 g mayonnaise;
• ground black pepper;
• salt.

Cooking steps.

1. The loaf is cut into cubes.
2. Crumble the garlic very finely, salt it and leave it for 15 minutes to release the juice.
3. The bread is mixed with garlic and olive oil and then baked at 180 ° C for 12 minutes until a delicious crust appears.
4. The chicken is freed from skin and bones, finely chopped.
5. Cut the cucumber and pepper into small cubes.
6. All the 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 spicy 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 of 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.

1. Combine ginger, honey, lemon juice and soy sauce. A third of the marinade is placed in the refrigerator.
2. The raw chicken is cut into large pieces and marinated in the resulting composition for 1 hour.
3. The carrots are boiled until soft, cut into strips and put in a saucepan with the peas. Vegetables are poured with cream and stewed for 10 minutes. After, they are kept under the lid so that they do not cool down.
4. The marinated meat is cut into smaller pieces and fried in oil.
5. Put salad leaves on the bottom of the dish, stew vegetables on top, then lay out hot fried chicken.
6. Sprinkle everything with corn and pour over the marinade from the refrigerator.

Cooking in layers

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

A bright and colorful salad will delight all guests!

Ingredients:

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

Cooking steps.

1. Mushrooms are cut into thin slices and fried in oil.
2. Finely chop or grind carrots and onions. The vegetables are fried until golden brown with the mushrooms.
3. The chicken is taken apart by hand into small pieces.
4. The eggs are cut into smaller cubes.
5. Carrots are cut into strips.
6. The liquid is drained from the corn.
7. Salad is collected in the following sequence: mushrooms with onions, carrots, chicken, eggs and corn. Each layer is thinly coated with mayonnaise.
8. Before serving, the salad is kept in the refrigerator for at least an hour so that all its layers are soaked in juices and sauce.

For those on a diet - with apples

This salad includes only low-calorie foods, so it can be served without fear even to the most fastidious losing weight.

Composition:

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

Procedure.

1. Eggs are crumpled with a fork.
2. Cut the breast into cubes.
3. Peel the apples and remove the cores. The fruits are rubbed on a coarse grater.
4. For the sauce, mix oil, lemon juice, vinegar and salt.
5. The chopped ingredients are combined, poured over with sauce, supplemented with corn and immediately served.

Spicy Korean Carrot Salad

The aroma of Korean carrots instantly transforms a classic salad into a mouth-watering 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 Korean carrots;
• 40 ml soy sauce;
• 2 sprigs of mint and basil;
• 1 clove of garlic;
• 5 g minced ginger;
• 40 ml of sunflower oil;
• 20 ml lemon juice;
• 10 g brown sugar;
• 1 g paprika.

Recipe.

1. Cut the chicken into long pieces. Sprinkle them with salt, paprika and fry in oil for 5 minutes.
2. The carrots are put in a sieve to make the marinade stack and then cut into shorter strips.
3. Mint and basil are finely chopped, poured with lemon juice and soy sauce, covered with ginger and sugar. Add the crushed garlic.
4. Mix the chicken, carrots and corn (without liquid) and season the finished culinary masterpiece with spicy sauce.

Egg Pancake Recipe

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

You will need:

• 200 g boiled chicken;
• 150 g 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.

Cooking steps.

1. Finely chop the dill and parsley.
2. Beat eggs with a whisk, add milk, sifted flour and stir again.
3. Part of the greens is put into the resulting mass.
4. 3 thin omelets are prepared in a small amount of oil.
5. Each omelet is cooled, rolled into a tube and cut into 2 cm wide pieces.
6. The cucumber and meat are cut into cubes.
7. The cheese is grated on a medium grater.
8. Part of the egg rolls is placed on the bottom of the dish.
9. The rest of the ingredients are added and everything together is salted, pepper, seasoned with mayonnaise.
10. The salad is garnished with corn and the remaining batch of omelet.

By supplementing boiled chicken and canned corn with other ingredients and sauce, you can quickly prepare a delicious, juicy, hearty dish for every day or a savory, original designed appetizer for a special occasion.