If you are a salad lover like me, sometimes you just need to see a different salad on the table to the traditional green salad. Try this lovely Fresh Corn Salad when the local corn is in season.
Any kind of corn – Peaches and Cream or Sweet Yellow Corn, for example – can be used. Use your preferred method to cook the corn to al dente state. While frozen corn that has been cooked, well drained, and blotted dry can be used, this salad is better if made with fresh corn that has been cooked, cooled, and the kernels stripped or cut from the cob. Fresh, of course, is always best!
The ingredients are commonplace for the salad – nothing odd or bizarre, and the ingredients for the vinaigrette dressing are basic. This is one of my standard “go-to” salad vinaigrettes and you may not need all of it for this one salad. I suggest slowly adding the dressing and mixing the ingredients gently, adding only enough of the dressing to lightly coat them. This is not meant to be a “soupy” salad. Any unused vinaigrette can be retained and used to dress another salad.
After adding the vinaigrette and tossing the ingredients in the serving bowl, I recommend refrigerating the salad for 20-30 minutes to let the flavors of the dressing blend with the salad ingredients. At time of serving, add any additional dressing needed or desired, sprinkle the salad with the crumbled Feta, and add some extra chopped fresh herbs, if desired.
This salad goes with just about anything from burgers and sandwiches to grilled chicken and kebabs, to barbeques, picnics, and potlucks and everything in between! It’s also scalable which is to say that it can easily be halved, doubled, or tripled depending on servings needed.
Fresh Corn Salad
Ingredients:
Salad:
2 cups cooked corn kernels, stripped from the cobs (apx. 2-3 cobs, depending on their size)
½ cup red onion, diced
¼ cup celery, diced
¼ cup red pepper, diced
2+ dozen grape or currant tomatoes
1/3 cup crumbled Feta
Chopped fresh herbs of choice (e.g., cilantro, basil, parsley, dill, or mint)
Dressing:
3 tbsp olive oil
1 tbsp vinegar (e.g., champagne or red wine vinegar)
½ tbsp maple syrup
1½ tsp lime juice
1 tsp Dijon mustard
1 tsp mayonnaise
1/8 tsp garlic salt
1/16 tsp chili powder (optional)
Pinch fine sea salt
Freshly ground black pepper (optional)
Method:
Salad: Cook corn cobs according to preferred method. Cool corn then strip or cut the kernels from the cobs. Combine all ingredients, except Feta, in serving bowl. Toss gently to combine. Drizzle with the dressing, using only as much as necessary to lightly coat the vegetables. Not all of the dressing may be necessary. Refrigerate salad for 20-30 minutes before serving. At time of serving, add any additional dressing needed or desired and sprinkle salad with Feta and additional chopped fresh herbs, if desired.
Dressing: Mix all ingredients in jar and whisk or shake well to combine.
Yield: Apx. 4-6 servings
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Fresh Corn Salad
Ingredients
Salad:
- 2 cups cooked corn kernels, stripped from the cobs (apx. 2-3 cobs, depending on their size)
- ½ cup red onion, diced
- ¼ cup celery, diced
- ¼ cup red pepper, diced
- 2 + dozen grape or currant tomatoes
- 1/3 cup crumbled Feta
- Chopped fresh herbs of choice (e.g., cilantro, basil, parsley, dill, or mint)
Dressing:
- 3 tbsp olive oil
- 1 tbsp vinegar (e.g., champagne or red wine vinegar)
- ½ tbsp maple syrup
- 1½ tsp lime juice
- 1 tsp Dijon mustard
- 1 tsp mayonnaise
- 1/8 tsp garlic salt
- 1/16 tsp chili powder (optional)
- Pinch fine sea salt
- Freshly ground black pepper (optional)
Instructions
Salad: Cook corn cobs according to preferred method. Cool corn then strip or cut the kernels from the cobs. Combine all ingredients, except Feta, in serving bowl. Toss gently to combine. Drizzle with the dressing, using only as much as necessary to lightly coat the vegetables. Not all of the dressing may be necessary. Refrigerate salad for 20-30 minutes before serving. At time of serving, add any additional dressing needed or desired and sprinkle salad with Feta and additional chopped fresh herbs, if desired.
- Dressing: Mix all ingredients in jar and whisk or shake well to combine.
Recipe Notes
Yield: Apx. 4-6 servings
You may also enjoy these other salad recipes from My Island Bistro Kitchen:
Rice and Spinach Salad
Watermelon, Cucumber, and Red Onion Salad with Feta
Classic Broccoli Salad
Beet, Watermelon, and Dragon Fruit Salad
Chicken and Quinoa Salad with Star Anise and Orange Vinaigrette
Potato Salad
Pasta Salad
Grilled Peach Salad with Peach Balsamic Vinaigrette
Grilled Chicken, Strawberries, and Feta Cheese Salad
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