Salad carrot corn egg

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make carrot, corn and egg salad? Prepare all the products indicated in the recipe. For the salad, take juicy, sweetish carrots.

2. STEP 2

   

   Drain the juice from canned corn. Peel the carrots and garlic and rinse under running cold water. The amount of garlic can be increased as desired.

3. STEP 3

   

   Dry the carrots with paper towels and grate on a grater with large teeth. You can use a vegetable cutter for Korean salads. Place the carrots in a deep, comfortable bowl.

4. STEP 4

   

   Boil the eggs hard. To do this, place the eggs in a small saucepan or saucepan, cover with cold water and place on the stove. Bring to a boil, reduce the heat on the stove to moderate and cook the eggs for 9-12 minutes. Then drain the water and cool the eggs. Peel the eggs from their shells.

5. STEP 5

   

   Cut the eggs into small cubes and add them to the carrots.

6. STEP 6

   

   The next step is to add the corn to the bowl.

7. STEP 7

   

   Prepare sour cream dressing. For the salad, I used 2 tablespoons of full-fat sour cream. You can take a little more sour cream, for example 3-4 tbsp. Add ground black pepper, salt to taste and a clove of garlic passed through a press to the sour cream. At this stage, you can use your favorite spices. Mix everything thoroughly until smooth. .

8. STEP 8

   

   Add sour cream to all other ingredients in the bowl. Add finely chopped greens. Dill, parsley and green young onions go well with all products.

9. STEP 9

   

   Mix everything well, taste for salt, and add salt if necessary. Let the salad sit for 5-10 minutes, mix everything again and serve.

Comments on the recipe

Maystin

26.08.2023

4.7

Carrot corn egg salad is a wonderful, bright express salad. You just need to boil and cool the eggs - this will take the most time, or you can do it in advance. I grated the carrots using a Korean carrot grater, added chopped eggs and corn from a jar. I grated the garlic on a fine grater. I seasoned the salad with mayonnaise and added a little salt. My family and I really liked the salad. It is juicy, tasty, crunchy (due to the carrots) and tender (thanks to the eggs). Pearl, thanks for the recipe!

♀Ruzena

26.08.2023

5

Tasty, beautiful, appetizing and very healthy! Carrot, corn, egg salad looks like bright reflections of the sun and will always lift the mood at the table. It is quite simple and relatively quick to prepare, especially if you boil the eggs for the salad in advance. Thank you very much for the recipe!