Every supermarket, grocery store, farmer's market, and roadside stand has piles of corn all summer long. Sure, you can buy corn year-round, but fresh summer corn is the sweetest, juiciest corn you can get. Enjoy it with butter or turn it into a light and refreshing salad you'll be craving all summer long. Our corn salad complements other summer garden favorites with cucumbers and tomatoes. A little onion is added for bite. Avocado is tossed for juiciness. Then it's all about those fresh herbs and a simple vinaigrette.
For other equally delicious summer salads, try ours Caprese Avocado Salad or us Mediterranean Chickpea Salad.
Why our recipe?
- That summer uses fresh corn on the cob for fresh corn.
- A simple vinaigrette allows the flavor of the vegetables to come through.
- Fresh basil and mint taste like a cooling sensation which makes it a great side dish for a hot day.
This salad is a great addition to a potluck or summer gathering and goes great with any and all picnic fare. It's also great because the salad greens are crisp and slightly crunchy even when they're dry. Next time you see a fruit and vegetable stand, stop by and pick up some corn for a great summer snack!
Material notes
- Corn: Corn should be fresh from the cob, but when not available, you can use frozen. If you choose to go this route, be sure to thaw it and drain it thoroughly of all excess moisture.
- Tomatoes: Roma are preferred because they have less liquid, but any type of garden tomato will work, including cherry or grape tomatoes.
- Cucumber: The English variety (tall and skinny) is preferred because of its thinner skin and less bitter taste. If using a Persian variety (short and thick), peel it first.
- Avocado: Adds juiciness, but can be omitted.
- Red Onion: Red is best eaten raw. If it has too much bite for you, you can use chopped green onion instead.
- Basil and Mint: Dry herbs can be substituted for fresh in 1/3 amount, but for this type of salad you are advised to use fresh.
Selecting corn
You can use yellow, white or sweet corn varieties for this recipe. If using a sweet white corn, you can skip boiling and use it raw.
Inspect the hull: Look for a tight, green earmuff that fits snugly around the ear. Avoid any that have rotten or dry spots. The silks above should be brown and still slightly sticky, not dry.
Check for bugs: Make sure there are no holes in the husk, as this may indicate that bugs have entered.
Peel back the husk: If suitable for the store, carefully peel off a small portion of the husk to examine the kernels. They should be thick and moist.
Avoid dry or dried corn: Avoid dry or shriveled ears, as they will not be as fresh or flavorful.
Cut the corn off the cob
Make sure you use a sharp knife and be careful! You can lay the corn on its side or stand it up and make sure you have a firm grip. Start by cutting one side, near the cob. Next, you can rotate the corn and, using a scraping motion, cut the corn in rows or as close as possible.
Storage instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
More tasty corn…
Watch the video below where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTube, facebook watch, or us facebook pageOr here on our website with their respective recipes.
