Fresh Corn Salad and more will be your go-to corn salad for summertime and early fall, I promise!
This summer and early fall, I have had an obsession with fresh corn. There is a farm stand outside our town of Hendersonville, NC, called McCalls. They pick their produce on the day you buy it. Consequently, I have been buying a lot of their corn. I think I have purchased six dozen at this point. Also, I have frozen whole ears and bags of corn taken off the cob, but we have eaten corn in some form at least three times a week.
It is important to pick the freshest corn possible. Here is a link to tell you how to choose the perfect ear of corn. Check out How to pick the best corn.
But my obsession goes well beyond corn – for example, I can’t get enough tomatoes, fresh basil and mint, cucumbers, peppers, and more! After my last visit to McCall’s, I came home with all the above. I decided to make a Corn Salad with Cucumbers, Mild Italian Peppers, and Cherry Tomatoes with a Red Wine Vinaigrette.
It turned out delicious—so much flavor. I added fresh basil and dill and topped it with feta cheese. I could not believe all the fresh flavors exploding in my mouth.
It is an easy recipe. Go outside and take your ears of corn and suck and clean each piece. First, bring your pot of water to a boil. Finally, drop the corn that has been sucked and cleaned into the pot. In addition, I like to bring the corn to a boil for one minute, then turn the heat off and sit for seven to eight minutes. Perfect every time.
Next, chop all the delicious fresh veggies and make the dressing, and you have a quick and easy recipe ready in about twenty minutes or less.
Here is another Corn recipe to enjoy when corn is at its best! Mexican-Style Grilled Corn with Cilantro
Corn Salad with Cucumbers, Mild Italian Peppers, and Cherry Tomatoes
Ingredients
- Ingredients:
- 4 Ears of Corn – sucked and cleaned I prefer white
- 2 Mild Italian Peppers – mild – seeded and chopped in a small dice
- 1 cup Cherry Tomatoes – assorted colors – cut in halves
- 1 cup Pickling Cucumber – sliced into small cubes
- 2 tbsp Fresh Basil – lightly chopped
- 1 tbsp Fresh Dill – lightly chopped
- ½ cup Feta Cheese – crumbled
Dressing
- ½ cup Extra-Virgin Olive Oil – you can use basil flavored oil if desired
- ½ Lemon – freshly squeezed
- 2 tbsp. Red Wine Vinegar
- 1 Garlic Clove – minced
- 1 tsp. Sugar
- ½ tsp. Kosher Salt
- ¼ tsp. Freshly Ground Pepper
Dressing:
Instructions
Instructions:
- Bring a large pot of water to a boil. Add the ears of corn to the boiling water. Let the water come back to a boil for one minute, then turn off the heat and cover the corn. Let it sit for 7 to 8 minutes. Remove the corn. Let the corn cool.
- In the meantime, while the corn is cooking, chop the peppers, tomatoes, cucumbers, basil, and dill. Set aside.Once the corn is cooled, start cutting it off the cob. I like placing the corn in the center of an upside-down bundt-pan. While cutting the corn, it will fall into the bundt pan.
- To make the dressing, place the lemon juice and red wine vinegar in a small mixing bowl. Slowly add the olive oil. Whisk until emulsified. Season with garlic, sugar, salt, and pepper. Adjust the salt and pepper to taste.
- Finally, mix the corn, all the chopped veggies, and herbs. Add the dressing to coat the salad. Garnish with extra basil and dill. Serve immediately.
- You can prepare the corn salad a day in advance if that helps with your meal’s timing.