During the summer you see corn everywhere, so the other day I picked up a few cobs at my local farmers market. Here’s a super easy cold corn salad recipe you can eat cold on those hot summer nights. It’s sweet, crunchy and a perfect side dish for a family picnic.
Frozen corn kernels would work fine but I prefer it freshly cut from the cob. There’s nothing like the taste of fresh corn, just scrape the cooked kernels off with a knife. You can even use leftover corn on the cob. I added cherry tomatoes, diced red onion and a tangy dressing to compliment the sweet corn. Fresh herbs like parsley or basil would be a nice addition but I didn’t have any on hand. This would be a great side for anything grilled and some homemade Sangria (see my next post).
Click for recipe…
Dressing:
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 teaspoon honey
1 teaspoon salt
2 teaspoons pepper
2 1/2 cups cooked corn
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/4 cup red onion (or up to 1/2 cup), diced
In a small bowl, whisk the vinegar, oil, honey, salt and pepper. Set aside.
In a large bowl, mix the corn, red bell pepper, red onion, cherry tomatoes, and dressing. Cover bowl and chill in fridge. Eat cold.
Total Time: 20 minute prep time, let chill up to 2 hours
4-6 Servings
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