Salad with ham and corn: plain or puff? Simple and complex recipes for cooking salad with ham and corn

Salad with ham and corn: plain or puff? Simple and complex recipes for cooking salad with ham and corn

It would seem that an ordinary salad with ham and corn can be easily varied.

Experiment with our recipes, add various ingredients to the dish and be happy with the new flavors.

Serve salad can be a classic way - in a large salad bowl, and on serving plates or in rosettes. With the help of molds or a small glass, you can give the salad a new look.

Layer it out in the form of a turret or lay it out in the shape of a star. For a festive table or banquet, try our signature salad recipe with ham and corn “Mushroom Surprise”.

Salad with ham and corn. General principles of cooking

Eggs boiled hard boiled in salted water so as not to burst.

Ham, better cooled, cut into thin straws, cubes or a rectangular shape.

From canned corn always drain the liquid. Freshness will be given to the dish - sweet Bulgarian pepper, cabbage or Peking cabbage, cucumber, and, of course, greens.

Lovers of savory taste can add fresh pear, canned pineapples or mushrooms to the salad. Dress up a salad usually with mayonnaise. You can substitute drinking yogurt or olive oil. Cheese perfectly with the taste of ham, so it will not be superfluous in any recipe.

Salad with ham and corn “Tasty”

Instead of regular mayonnaise, use yoghurt as a dressing. Fresh pear will give a tasty taste to salad.

Ingredients:

• 20 grams of raw smoked ham;

• A glass of drinking yoghurt;

• Half a bell pepper;

• 50 grams of iceberg lettuce;

• Half a pear;

• One hundred grams of canned corn;

• Parsley.

Preparation:

Ham and pepper are cut into thin strips. Lettuce leaves large or tear hands to pieces. Fresh pear crumble into pieces and laid on top of salad greens. Canned corn is drained juice and grains poured on other products. Sprinkle with freshly chopped parsley. Before serving, all ingredients are mixed. Drinking yoghurt is served separately or watered the salad on top in portions.

Salad with ham, pineapples and corn “Classic”

This is the easiest and fastest way to make a salad with ham and corn.

Ingredients:

• Half a kilo of ham;

• One can of canned corn;

• One can of canned pineapple;

• One hundred grams of hard cheese;

• Mayonnaise.

Preparation:

The ham is cut into thin squares, the pineapples are cut into small pieces.

The prepared ingredients are mixed with corn. Season with mayonnaise, sprinkle with grated cheese on top.

Salad with ham and corn

For dressing this salad mix mayonnaise with ketchup. This sauce will give the dish spiciness and a special taste.

Ingredients:

• 150 grams of ham;

• 150 grams of grated cheese;

• Three fresh tomatoes;

• One can of canned corn;

• Mayonnaise.

Preparation:

Ham cut into squares. Tomatoes are cut into ringlets, cut out seeds and cut into cubes. Cheese is passed through a large grater. Mix all prepared ingredients and pour mayonnaise mixed with ketchup.

Salad with ham and corn “Homemade”

The highlight of the salad with ham and corn, cooked according to this recipe is sweet bell pepper.

Ingredients:

• One sweet bell pepper;

• One fresh tomato;

• Two hundred grams of ham;

• One hundred grams of cheese;

• Half a can of canned corn;

• Three table. spoons sparse mayonnaise.

Preparation:

Pepper cut into slices, tomato - in small cubes. Ham cut into thin strips. Cheese is passed through a large grater. Add canned corn to ham salad. Mix and season the salad with ham and corn mayonnaise. Put on the table in a large dish. Sprinkle with greens on top.

Ham and Puffed Corn Salad

Salad, made in layers, is ideal for the original filing to the table. You can lay out the layers in portioned cups, and before serving, guests simply turn the glass on a flat serving plate. So get a salad turret.

Ingredients: • Three hundred grams of chicken ham;

• Five chicken eggs;

• One fresh cucumber;

• One can of canned corn;

• Mayonnaise to taste.

Preparation:

Eggs are boiled over low heat. The cucumber is cut into thin strips.

Ham cut into small squares. Juice is drained from canned corn.

Eggs are passed through an egg cutter or rubbed on a coarse grater.

On a flat dish, lay the first layer of ham, then a layer of corn, cucumber and eggs.

Salad with ham and corn “Mushroom surprise”

This is a festive salad recipe. Surprise your guests with your own hand-made stuffed “mushrooms”.

Ingredients:

• Five hard-boiled eggs;

• Five dry fungi;

• Half a kilo of ham;

• Several fresh round tomatoes;

• Analogue of black caviar;

• Canned corn;

• Spices, greens.

Preparation:

Eggs are cut from the blunt end, take out the yolks and grind them by simply rubbing them with their hands. Pre-boiled mushrooms and finely chopped ham are fried in butter, salt and pepper. Mix this mass with caviar, yolk and corn. Fill the eggs with this stuffing, and make “caps” for “mushrooms” from tomatoes (cutting them in half). On these “caps” of crushed yolk stick spots, like those of the mushroom. They take a flat dish or a tray, arrange “mushroom-toadstools” on it and scatter finely chopped greens between them, as if it were grass. The dish is ready, it can be served at the table. Guests will swallow your "amanitas", not paying attention to their "poisonousness".

Salad with boiled ham and corn “Caprice”

Try to make a salad with ham, pre-boil it.

Ingredients:

• Two hundred grams of ham;

• One can of canned corn;

• One Bulgarian pepper;

• One fresh cucumber;

• Four eggs;

• Fresh dill;

• Mayonnaise;

• Salt pepper.

Preparation:

Eggs are boiled hard-boiled and finely chopped. Cucumber, pepper and herbs washed under running water. Pepper cut out the core, free it from the seeds and chopped straw. The ham is boiled, allowed to cool and cut into small cubes. From the cucumber peel the skin and cut into cubes. Brine is poured from canned corn. Mix all ingredients in a saucepan, add mayonnaise and salt. When serving in a vase sprinkled with fresh dill.

Salad with ham and corn “Fresh”

Add to the classic bacon with ham and corn cabbage and crackers. The dish will be fresh with a mysterious taste.

Ingredients:

• One head of cabbage;

• Two hundred grams of smoked ham;

• Canned corn ;

• Two hundred grams of mayonnaise;

• White bread crackers;

• Salt.

Preparation:

Cabbage finely chopped and mixed with corn. Ham is cut into thin strips. All mixed, salted. Before serving, guests add croutons and mayonnaise. You can sprinkle with grated cheese and herbs.

Salad with ham and corn “Landscape”

Peking cabbage diversifies the taste of salad with ham and corn. Instead of mayonnaise as a salad dressing, try olive oil.

Ingredients:

• Three hundred grams of ham;

• Four table eggs;

• Two fresh tomatoes;

• Three hundred grams of Peking cabbage;

• Two hundred grams of canned corn;

• Two tables. spoons of olive oil or one hundred grams of mayonnaise;

• Salt pepper.

Preparation:

Eggs are poured with cold water, salted and boiled hard boiled. Meanwhile, slice the ham into thin strips. Peking cabbage finely chopped.

Fresh tomatoes are washed and cut into squares. Boiled eggs are allowed to cool, peel and cut them finely (you can skip through an egg cutter or a grater). A can of corn is drained from a can of corn. In a wide dish mix all prepared products. Salt, pepper, season with a small amount of olive oil.

Salad with ham and corn “Olive”

Olives are perfect as a salad decoration, and for use in the main recipe.

Ingredients:

• Green canned olives;

• Two hundred grams of ham;

• Five to six table. spoons of canned corn;

• One pickled cucumber:

• Half an onion;

• Mayonnaise.

Preparation:

Chilled ham is cut into small strips. Onions finely chopped and left in boiling water for a few minutes. Cucumber cut into cubes. Green olives cut in half. All products combine, add corn. Before serving, they dress with mayonnaise.

Salad with ham and corn “Exotica”

Exotic flavor is always associated with pineapples. Try this option.

Ingredients:

• Three hundred grams of ham;

• One can of canned pineapple;

• One can of corn;

• Six eggs;

• Two hundred grams of mayonnaise;

• A bunch of greens.

Preparation:

Ham is cut into flat rectangles. Eggs are boiled hard boiled, cooled and rubbed on a coarse grater. Open banks with pineapples and corn, reclined on a colander, allowed to drain juice. Greens washed and finely chopped. The prepared products are mixed. Dress the salad with mayonnaise. Enjoy your meal!

Salad with ham and corn. Tips and tips

• So that the eggs do not burst during cooking, I drive in which they are boiled, salt them.

• From the moment of boiling eggs should boil them no more than ten minutes.

• Cool the eggs in ice-cold running water, then they will be easily cleaned.

• Crackers in the salad must be added before serving to the table, otherwise they will be soaked.

• To prevent the onion bitterness in the salad, before adding to the salad, chopped onion is poured with boiling water for a few minutes.

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