Best 2 Fresh Corn Summer Salad Recipes

Indulge in a symphony of flavors with our Fresh Corn Summer Salad, a delightful fusion of sweet corn, crisp vegetables, and tangy dressing. This vibrant salad celebrates the essence of summer, capturing the season's bounty in every bite. Vibrant kernels of corn dance alongside crisp cucumber, juicy tomatoes, and red onion, while crumbled feta cheese adds a salty touch and fresh herbs provide a burst of aromatic delight.

Accompanying this main recipe are two tantalizing variations: a Mexican Street Corn Salad that bursts with bold flavors and a Corn and Black Bean Salad that combines zesty Southwestern flavors with a refreshing twist. Each salad offers a unique culinary experience, allowing you to explore different flavor profiles while enjoying the versatility of fresh corn.

Welcome to a culinary journey where every bite tells a tale of summer's splendor.

Let's cook with our recipes!

FRESH SUMMER CORN SALAD

Fresh Summer Corn Salad image

This fresh corn salad is a refreshingly simple side dish, perfect for a hot summer night or afternoon picnic.

Provided by ltlmsmfft

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

4 ears fresh corn, shucked
½ cup finely diced red onion
2 ½ tablespoons red wine vinegar
2 ½ tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
5 tablespoons thinly sliced fresh basil leaves

Steps:

Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
Remove kernels, cutting close to the cobs.
Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature, or cold.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 13.3 g, Fat 6.4 g, Fiber 1.9 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 169.8 mg, Sugar 2.5 g

FRESH CORN SUMMER SALAD

Fresh Corn Summer Salad image

Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation - but there's nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.

Provided by Betty Fussell

Categories easy, quick, salads and dressings, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 cups fresh corn kernels (from about 5 ears)
1/4 cup chopped scallions
2 small young zucchini (about 1/2 pound), diced
2 small ripe tomatoes (about 1/2 pound), seeded and diced
1 orange sweet bell pepper, seeded and diced
1/4 pound green beans, parboiled 2 minutes and cut into 1/2-inch lengths
1/2 cup packed basil leaves
1 jalapeno pepper, seeded and chopped
1 clove garlic, minced
1/2 cup extra virgin olive oil
2 tablespoons lime juice
Salt and freshly ground black pepper

Steps:

In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter. Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled.
In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice. Puree until smooth, and season to taste with salt and pepper. Pour the dressing over the vegetables, and serve.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 506 milligrams, Sugar 6 grams

Tips:

Choose the right corn: Look for fresh, plump ears of corn with tightly packed kernels. Avoid ears with brown or damaged kernels.
Cook the corn properly: To ensure the corn is cooked evenly, boil it in a large pot of water for 5-7 minutes, or until the kernels are tender. You can also roast the corn on the cob in a preheated oven at 400°F for 20-25 minutes.
Cool the corn quickly: After cooking, immediately transfer the corn to a bowl of ice water to stop the cooking process and preserve its鮮甜 flavor.
Cut the corn off the cob: Use a sharp knife to carefully cut the kernels off the cob. You can also use a corn stripper to make this process easier.
Choose fresh and flavorful ingredients: For the best results, use fresh, high-quality ingredients in your salad. Look for ripe tomatoes, crisp cucumbers, and sweet bell peppers.
Don't overcrowd the salad: When assembling the salad, avoid overcrowding the bowl. This will help to ensure that all of the ingredients are evenly coated with the dressing.
Let the salad chill: Before serving, let the salad chill for at least 30 minutes. This will allow the flavors to meld and develop.

Conclusion:

This fresh corn summer salad is a delicious and refreshing dish that is perfect for any occasion. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!