Jul 252016
 

 

 

Summer time is fun outdoor time. We are staying outside more often: exercising, grilling, and having picnics.

What a picnic is it without corn salad? Fresh, bright and delicious – this dish can be served as a salad or as a side. It pares excellent with grilled chicken (grilled chicken ‘Tabaka’ in my case).

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For this refreshing summer salad, either boiled or grilled corn can be used. If you have grilled corn leftovers from your last weekend dinner, make this salad in a middle of the week.

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Of course, you can use frozen kernels; they will still make a very tasty salad. But leave it for autumn and winter. Summer is a season for a new corn crop, so take advantage of it – make it fresh!

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Instructions:

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

In a large pot of salted boiling water, cook the corn for 3-5 minutes. Drain and let the corn cool.

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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.

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In a large bowl, mix all the ingredients. Toss with the salad dressing. Check the seasoning. Serve cold or at room temperature.

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Print Recipe
Corn Salad
Author: Nina Phomina
Instructions
  1. Make the salad dressing: in a jar or small bowl, mix all the ingredients for the dressing.
  2. In a large pot of salted boiling water, cook the corn for 3-5 minutes. Drain and let the corn cool.
  3. Cut the kernels of the cob.
  4. In a large bowl, mix all the ingredients. Toss with the salad dressing. Check the seasoning. Serve cold or at room temperature.

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Cook with pleasure and enjoy the world!

  4 Responses to “Corn Salad”

Comments (4)
  1. Fun to make and fun to eat! :))

  2. From now on it’s one of my favorite summer salads! Thank you, Nina.

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