Best 2 Fresh Summer Corn Salad Recipes

Indulge in the vibrant flavors of summer with our refreshing Fresh Summer Corn Salad recipe. This delightful dish captures the essence of the season with its medley of crisp corn kernels, sweet cherry tomatoes, tangy red onion, and aromatic cilantro. Tossed in a zesty dressing of lime juice, olive oil, and a hint of honey, this salad offers a symphony of textures and tastes.

Accompanying this star recipe are three additional culinary delights: a creamy Corn and Avocado Salad featuring ripe avocados and a creamy Dijon dressing; a vibrant Mexican Street Corn Salad bursting with authentic flavors; and a unique Grilled Corn Salad with a smoky twist. Each recipe brings its own distinct character to the table, catering to diverse preferences and culinary adventures.

Here are our top 2 tried and tested 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:

For the freshest corn, look for ears with tightly packed kernels and bright green husks.
To remove the corn kernels, hold the ear vertically and slice downwards with a sharp knife.
If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain and rinse the corn before using.
Feel free to add other vegetables or fruits to the salad, such as tomatoes, cucumbers, or bell peppers. You could also add a protein, such as grilled chicken or shrimp.
For a more flavorful salad, grill or roast the corn before adding it to the salad. This will give the corn a slightly smoky flavor.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Fresh summer corn salad is a delicious and easy-to-make dish that is perfect for summer gatherings. It is packed with fresh, seasonal ingredients and is a great way to enjoy the flavors of summer. With just a few simple ingredients and a little bit of time, you can make a delicious and refreshing salad that will be enjoyed by everyone. So next time you're looking for a healthy and delicious summer dish, give this fresh summer corn salad a try. You won't be disappointed!