It would seem an ordinary salad with ham and corn can be easily diversified.
Experiment with our recipes., add various ingredients to the dish and you will be satisfied with the new tastes.
Serve salad can be a classic way - in a large salad bowl, and on serving plates or in rosettes. Using molds or a small glass, you can give the salad a new look.
Make it layers in the form of a turret or lay out in the shape of a star. For a festive table or banquet, try our signature recipe for ham and mushroom salad "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.
Canned Corn always drain the liquid. Freshness will be given to the dish - sweet Bulgarian pepper, white or Beijing cabbage, cucumber, and, of course, greens.
Fans of spicy taste can add to salad fresh pear, canned pineapples or mushrooms. Season salad usually with mayonnaise. You can substitute drinking yogurt or olive oil. The cheese blends perfectly with the taste of ham, so it won't be superfluous in any recipe.
Salad with ham and corn "Lakomy"
Instead of regular mayonnaise, use drinking yogurt as a dressing. Fresh pear will give a tasty taste to the salad.
Ingredients:
• 20 grams of raw smoked ham;
• A glass of drinking yoghurt;
• Half a bell pepper;
• 50 grams of salad mixture "Iceberg";
• Half a pear;
• One hundred grams of canned corn;
• Parsley.
Cooking method:
Ham and pepper are cut into thin strips. Large lettuce leaves or tear with your hands into pieces. Fresh pear crumble into pieces and laid on top of salad greens. Juice is drained from canned corn and the grains are poured onto other products. Top with freshly chopped parsley. Before serving, all ingredients are mixed. Drinking yoghurt is served separately or watered the salad on top in portion plates.
Classic, ham, pineapple and corn salad
This is the most common and quick way to make ham and corn salad.
Ingredients:
• Half a kilo of ham;
• One can of canned corn;
• One can of canned pineapples;
• One hundred grams of hard cheese;
• Mayonnaise.
Cooking method:
Ham cut into thin squares, pineapples - in small pieces.
The prepared ingredients are mixed with corn. Dressed with mayonnaise, sprinkled with grated cheese.
Salad with ham and corn
To season this salad, mix mayonnaise with ketchup. This sauce will give the dish a sharpness and a special taste.
Ingredients:
• 150 grams of ham;
• 150 grams of grated cheese;
• Three fresh tomatoes;
• One can of canned corn;
• Mayonnaise.
Cooking method:
Ham cut into squares. Tomatoes are cut into ringlets, cut out seeds and cut into cubes. Cheese is passed through a coarse grater. Mix all prepared ingredients and pour mayonnaise mixed with ketchup.
Homemade ham and corn salad
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 tables. spoons sparse mayonnaise.
Cooking method:
Cut the pepper into pieces, tomato into small cubes. Ham cut into thin strips. Cheese is passed through a coarse 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.
Salad with ham and corn "Puff"
Salad made in layers is ideal for the original serving. You can lay out the layers in portioned cups, and before serving, guests simply turn the glass on a flat serving plate. This will turn out a turret salad.
Ingredients:
• Three hundred grams of chicken ham;
• Five chicken eggs;
• One fresh cucumber;
• One can of canned corn;
• Mayonnaise to taste.
Cooking method:
Eggs are boiled over low heat. The cucumber is cut into thin strips.
Ham is cut into 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.
Ham and Corn Salad "Mushroom Surprise"
This is a festive salad recipe. Surprise your guests with stuffed handmade mushrooms.
Ingredients:
• Five hard-boiled eggs;
• Five dry fungi;
• Half a kilo of ham;
• A few fresh round tomatoes;
• Analogue of black caviar;
• Canned corn;
• Spices, greens.
Cooking method:
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. This mass is mixed with caviar, yolk and corn. Fill the eggs with this stuffing, and make "caps" for the "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, place mushroom mushrooms on it and sprinkle finely chopped greens between them, as if it were grass. The dish is ready, it can be served to the table. Guests swallow your "amanitas", not paying attention to their "poisonous".
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.
Cooking method:
Hard boiled eggs and finely chop. 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. Peel the cucumber and cut into cubes. Brine is drained from canned corn. Mix all the 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 turn out 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.
Cooking method:
The cabbage is finely chopped and mixed with corn. Ham is cut into thin strips. All mixed, salted. Before serving, guests add croutons and mayonnaise. Top with grated cheese and herbs.
Salad with ham and corn "Landscape"
Peking cabbage diversifies the taste of lettuce with ham and corn. Instead of mayonnaise, try olive oil as a salad dressing.
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. tablespoons of olive oil or one hundred grams of mayonnaise;
• Salt pepper.
Cooking method:
Eggs are poured with cold water, salted and boiled hard-boiled. Meanwhile, ham is cut 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 little 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. tablespoons canned corn;
• One pickled cucumber:
• Half an onion;
• Mayonnaise.
Cooking method:
Chilled ham is cut into small strips. Onions finely chopped and left in boiling water for a few minutes. Dice the cucumber. Green olives cut in half. All products combine, add corn. Before serving, they dress with mayonnaise.
Salad with ham and corn "Exotic"
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.
Cooking method:
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 in a colander, allowed to drain juice. The greens are 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 cooked, salt it.
• After boiling eggs, boil them for no more than ten minutes.
• Cool the eggs in ice-cold running water, then they will clear easily.
• Crackers in the salad must be added before serving to the table, otherwise they will be soaked.
• To prevent the bitterness of onions in the salad, before adding to the salad, chopped onions are poured with boiling water for a few minutes.
