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Corn Salad

Corn Salad
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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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Corn Salad

Author: Nina Phomina
Course Salads, Side Dish
Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Author Nina Phomina

Ingredients

  • 4 ears of corn, shucked
  • 4 tbsp diced red onion
  • 2 Persian cucumbers, finely chopped
  • 1 chili pepper (jalapeno, fresno), finely chopped
  • 4 tbsp capers, drained
  • 4 tbsp finely chopped fresh parsley
  • salt
  • freshly ground black pepper

For the dressing:

  • 1 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 1 tsp honey
  • 1 tsp Dijon mustard (regular or whole grain)
  • salt
  • freshly ground black pepper

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!



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