Summer Corn Salad
Oh I love the warm weather. There is something about this warm time of year that just makes me happy! I love to spend my days outside working in the yard, playing with the kids, and grilling outdoors. The last thing I want to do is spend my day cooped up in the kitchen.
This great side dish takes very little time to prepare and uses up all of those great garden/farmers market veggies! Did I mention it is fresh, tasty, and goes with everything!? Add this great Summer Corn Salad to your next BBQ meal!
Summer Corn SaladPrint Recipe
- 4 fresh corn on the cob
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoon corn juice retained from boiling the corn
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1 red bell pepper finely chopped
- 1 red onion finely chopped
- 2 tablespoons fresh basil finely chopped
- Add fresh corn to a large pot of water. Over medium-high heat, bring water to a boil. Cook corn on the cob for about 15 minutes, or until they are tender.
- When they are cooked, drain all the water but 2 tablespoons, saving for later use. Slice the corn from the cob when cool enough to handle. Add corn to a serving bowl. Discard the cobs.
- In a small bowl, mix extra-virgin olive oil, apple cider vinegar, corn juice from cooking the corn, salt, and black pepper.
- In the serving bowl with corn combine corn kernels, add bell pepper, onions, and basil. Add vinegar dressing and toss to combine. Refrigerate until ready to serve.
- Gluten Free: This is naturally gluten free and dairy free
- Substitute: Make this your own by switching out the veggies, or adding your own seasonings to the dressing.
- Grill: You can wrap the corn in aluminum foil and cook it right on the grill to stay out of the kitchen!
I cannot wait to try this! It sounds so so yummy!
I shared it in my FB page…awesome recipe!
I know it sounds crazy but corn is actually delicious in a salad (off the cob) UNCOOKED. I thought it was a little nutso until I tried it and now I’m totally hooked 🙂 Its preserves more of the nutrients that way too.
This sounds really good. I make a similar corn salad but the dressing is a little different. I will give this one a try next time. Thanks for sharing it. I found you through Totally Target. I look forward to checking out more of your site.
I love this recipe. When you use Cilantro, a great addition is to squeeze fresh lime juice as well (maybe instead of vinegar) to give it a very Mexican taste.
I made this today, to bring to our neighbors’ house for their Memorial Day picnic. I used basil (we know so many who dislike cilantro — though we love it — and good thing, as the neighbors commented as to how much they dislike cilantro). I did not measure anything, but I surely used more vinegar than the recipe states, as I kept adding it while making it. I’d guess I used about 1/4 cup — and I used aged white wine vinegar (more flavorful than generic white vinegar). I probably used a bit more oil than stated here, but not much — again, no measursing, just a gradual add/taste/add more. For the onion, I used Bermuda & Vidalia since I had both and like the flavors of each of them. Everyone loved this salad, and the hubby thinks he’d like it as a sort of relish on a hot dog.