T his simple corn salad is a wonderful way to take advantage of the delicious fresh corn flooding the markets at this time of year. The corn looked so fresh and delicious when I shopped Sunday morning I ended up buying way more than I needed and have been looking for ways to use it ever since. We’ve enjoyed corn fritters, corn chowder and this delicious simple summer corn salad that can be tossed together in one bowl.
I love corn and tomatoes together. If you don’t or if you want to make this corn salad ahead and chill it, leave the tomatoes out completely or add them just before serving. Tomatoes are so much better when never exposed to the chill of the fridge.
Corn Salad Recipe
If your corn is super fresh you could skip the boiling step altogether and when fresh corn isn’t in season substitute 3 cups frozen corn cooked according to it’s package directions.
- 6 ears corn, husks and silk removed
- 1/2 cup thinly sliced green onions
- 3/4 cup halved cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice or cider vinegar
- Salt and freshly ground pepper to taste
Cook the fresh corn in salted water. My preferred way to do this is to place the corn in boiling salted water, allow the water to come back to a boil, turn off the heat, cover and let sit for ten minutes. Plunge the corn into cold water to cool, drain and cut the corn kernals from the cob into a large bowl.
Add the remaining ingredients to the bowl and stir to combine. Enjoy.
Corn Salad Recipe Variations
To give this corn salad a southwestern slant add 1/2 teaspoon cumin and 1/2 cup chopped fresh cilantro.
This corn salad recipe serves 4 to 6.
{ 1 trackback }
{ 1 comment… read it below or add one }
Tina 09.15.08 at 7:50 am
If you still have a glut of corn going on, I have a similar salad that you might want to try - it’s Corn, Chayote and Black Bean but the flavours are similar to this and just as healthy, I promise!