Easy Summertime Corn Salad
This summer, I have had an obsession with fresh corn. There is a farm stand outside of our town of Hendersonville, NC., called McCalls. They pick their produce on the day you buy it. I have been buying their corn and more all summer long.
Ingredients
- Ingredients:
- 4 Ears of Corn – sucked and cleaned
- 2 Mild Italian Peppers – seeded and chopped in a small dice
- 1 cup Cherry Tomatoes – assorted colors – cut in halves
- 1 cup Pickling Cucumber – sliced into small cubes
- Fresh Basil – lightly chopped
- 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
Instructions
- Instructions:
- Bring a large pot of water to a boil. Add the ear 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.
- To make the dressing start with placing the lemon juice and red wine vinegar in a small mixing bowl. Slowly, add the olive oil. Whisk until emulsified—season with the garlic, sugar, and 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. It helps meld all the flavors.
Tried this recipe?Let us know how it was!