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Corn Salad with Summer Vegetables

Corn Salad with Summer Vegetables
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In our family, corn salad is a favorite side dish for the 4-th of July celebration. It could be as simple as fresh corn with cucumbers and herbs, more complex such as corn, tomato, and black beans, or, as this recipe, full of summer flavors – with grilled or fried vegetables.

The salad can be served warm or cold – it is delicious both ways. It is easy to make, very tasty, and colorful.

Usually, when I cook corn ears on a grill, I make more than I need for dinner. In a day or two these ‘leftovers’ will go to a corn salad. But for this family and friends gathering, I will grill the corn and vegetables (or grill the corn and fry the veggies) and make a fresh salad right from the grill and just before the party starts.

And it doesn’t matter what else will be served (any burgers, sausages, lamb chops, steaks, pork, or chicken) – this wonderful salad goes well with everything. It is always a winner.

I used fresh dill for aromatic, but parsley, cilantro, or basil will work as well.

 


 

Cook with pleasure and enjoy the world!

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Corn Salad with Summer Vegetables

Course Brunch, Lunch, Salads, Side Dish, Vegetarian
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Nina Phomina

Ingredients

  • 2 ears of corn , grilled
  • ¼ cup chopped fresh dill
  • 1 small-to-medium onion , chopped
  • 3-4 cloves garlic , minced
  • 1 zucchini , cubed
  • 1 yellow squash , cubed
  • 1 Japanese eggplant , cubed (or small regular one)
  • 1 red , yellow, or orange pepper, cubed
  • 4-8 cherry tomatoes (or 12-16 grape tomatoes)
  • 3-4 thyme sprigs
  • ¼ cup olive oil (or more if needed)
  • salt
  • freshly ground black pepper

For the dressing:

  • 1 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 1 tbsp honey (or less, to taste)
  • 2 tsp Dijon mustard (regular or whole grain)
  • ¼ tsp red pepper flakes
  • salt
  • freshly ground black pepper

Instructions

For the dressing:

  1. Make the salad dressing: in a jar or small bowl, mix all the ingredients for the dressing.

For the corn:

  1. Cut the kernels of the cob. You can do this two ways: using a bundt cake pan (see photo) or with a knife, holding the knife at an angle and making a ‘slicing movement’ (see photo). I like to use the ‘angled knife’ slicing method, which I have learned from Jacques Pepin.
  2. Put the kernels into a large bowl, add the dill.

For the vegetables:

  1. In a large pan, heat olive oil. Add the onions and cook for 5 minutes.
  2. Add the garlic and cook for 45 minutes.
  3. Add the vegetables, thyme, and seasoning; cook for 7-10 minutes on high heat until vegetables will be cooked through but still stay firm. The tomatoes possibly will crack.
  4. Alternatively, you can grill the vegetables.

For the salad:

  1. Discard the thyme sprigs.
  2. Add hot vegetables into the bowl with corn. 

  3. Drizzle with the dressing. Carefully mix. Check the seasoning.

  4. Serve warm, cold or at room temperature.

Recipe Notes

If needed, canned or frozen corn can be used (boil it for 3-4 minutes).

 



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