Corn Salad highlights some of the best vegetables that summer has to offer. This simple summer side dish combines fresh summer corn with cherry tomatoes, bell peppers, red onion and fresh basil. It is dressed with a light and flavorful dressing. Simply done is all you need in the summer when the vegetables are so good.
This is a versatile dish that you could serve as a side at a summer cookout. It would pair well with anything that you are grilling. It would be great for a summer potluck or could also be eaten as a healthy vegan meal.
If you are a fan of summer corn, you should also check out Zucchini Corn Fritters, Tomato Corn Orecchiette, Zucchini Corn Saute, Mexican Street Corn Fritters, Red Pepper Corn Chowder, and Zucchini Corn Quinoa Salad.
Corn SaladPrint This
- 6 ears fresh corn, peeled and silks removed
- 1 cup cherry or grape tomatoes, cut in half
- ½ cup green bell pepper, diced small
- ½ cup red bell pepper, diced small
- ½ cup red onion, diced small
- ¼ cup fresh basil, chopped fine
- ¼ cup olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons cider vinegar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
In a large stock pot, heat 6 inches of water over high heat until it boils. Add the corn and cook for 3 minutes. Remove it from the pot and rinse it in cold water to stop the cooking process.
Remove the corn from the cob. *see note
In a large bowl, combine the corn, tomatoes, green bell pepper, red bell pepper, red onion and basil.
In a small bowl, whisk together the olive oil, lime juice, cider vinegar, salt, pepper and sugar.
Pour the dressing over the salad and combine well.
An easy way to remove the corn from the cob without creating a mess is to use a bundt pan. This large round cake pan with a hole in the middle is perfect for this. Place the cob point down into the center of the hole. With a large knife, scrape the corn cob from the top to the bottom. The kernels will fall into the pan. Scrape all sides of the cob until you have removed all of the kernels.