Fresh sweet corn season is worth waiting for! Whether it is eaten raw, steamed, boiled, pan sauteed, creamed or grilled, summer is the time to enjoy fresh sweet corn! Combined with other seasonal vegetables, this salad is loaded with flavor and nutrient density. You can make it with a traditionally southern taste or kick it up to southwestern!
For more health information about corn, click here.
SUMMER FRESH CORN SALAD
Makes 6 servings
Ingredients:
For the Salad:
5 ears of sweet corn, cut off the cob (may be grilled)
2 1/2 cups cherry tomatoes, halved or quartered
1 cup small diced red onion
1 large avocado, diced (optional for southwestern flavor)
For the Dressing:
3 tablespoons apple cider vinegar (lime juice about 1-2 limes for southwestern flavor)
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 cup chiffonade fresh spinach or basil leaves (fresh cilantro for southwestern flavor)
Red pepper flakes to taste for southwestern flavor
Instructions:
- To cut the shucked corn off the cob, first invert a small bowl inside a larger bowl. Cut the stem of the cob off for a flat surface. Place cut side down holding the tip and slice downward close to the cob with a sharp chef knife rotating to get all the kernels off.
- To chiffonade the basil, stack several basil leaves together and then roll tightly. With a chef knife make perpendicular slices across the roll for thin strips.
- Whisk the dressing ingredients together. Add the other vegetables to the bowl and toss with the dressing. If using avocado, add just before serving. erve cold or at room temperature.
Adapted from barefootcontessa.com.
