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Summer Corn Salad

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 Salad

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Ingredients

  • 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

Instructions

  • 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.
Author: Amanda@AFewShortCuts.com

 

TIPS

  • 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!

Find more great sidedishes here!

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6 Comments

  1. 5 stars
    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.

  2. 5 stars
    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.
    Jennifer

  3. 5 stars
    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.

  4. 5 stars
    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.

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