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Corn Salad

Corn Salad

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 Salad

Corn Salad

Print This
Serves: 4 servings Prep Time: 15 minutes Cooking Time: 3 minutes

Ingredients

  • 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

Instructions

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.

Corn Salad was last modified: August 3rd, 2020 by Sue O'Connell

Notes

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.

Corn Salad

Corn Salad was last modified: August 3rd, 2020 by Sue O'Connell
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2 comments

Carrie P July 28, 2022 at 11:16 am

I roasted corn on toaster oven using 2 ears. Bundt pan was great idea. I used 1.5 pints grape tomatoes, sliced green onions, finely diced celery & dried basil & parsley. Ladies at Red Hat luncheon liked it very well. Thank you!

Reply
Sue July 28, 2022 at 6:14 pm

Thank you Carrie for letting me know. It is one of my summer favorites!

Reply

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About Me

Welcome to Another Tablespoon. I am so glad that you are here! My name is Sue and I am the creator, cook, photographer and writer behind this blog. I like to share approachable, easy, seasonal recipes that anyone can make.

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