This dish for super-fresh corn salad is brimming with flavor straight from the garden. Fresh sweet corn, cucumber, radishes, tomato, herbs, and jalapenos are mixed in a straightforward vinaigrette to make this salad. Avocado or feta creaminess binds everything together.
This salad would look lovely on your dinner table or at any summery gatherings you host. It complements grilled foods and lightens up heartier main courses. If presented in miniature glasses or ramekins, I think it would look adorable as an appetizer.
Recently, Kansas City has seen such extreme heat that I have fully embraced raw summer produce. Although I prefer raw sweet corn, if you prefer a smoky flavor, you could grill your corn beforehand. In either case, this recipe for corn salad is wonderful.
Tips for fresh sweet corn
Purchase fresh corn and use it right away. Corn is richest and tastiest right after it is picked, and as time passes, that flavor fades.
I find it easier to simply lay the corn down on the cutting board when cutting corn from the cob. Sharpen your knife and cut a strip of kernels lengthwise. Rotate the strip so the flat side is up against the cutting board.
Also read: Heirloom Caprese Salad
INGREDIENTS
- uncooked corn kernels in 3 cups (from about 4 cobs)
- 1 medium tomato, around 1/2 cup, diced
- 34 cup finely chopped green onion
- 1 cup of finely sliced, quartered cucumber (preferably English cucumber)
- 12 cup chopped fresh leafy herbs (choose from cilantro, basil, dill, oregano, or mint)
- radishes, diced to a cup
- 1 medium jalapeo, sliced very thin (omit if sensitive to spice)
- Extra virgin olive oil, 1/4 cup
- 1 tablespoon red or white wine vinegar, depending on preference
- 2 medium garlic cloves, minced or pressed
- to taste, 1/2 teaspoon fine sea salt
- black pepper, freshly ground, to taste
- 1 ripe avocado, chopped, or 1/3 cup feta cheese
INSTRUCTIONS
- Corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs! ), radishes, and jalapenos should all be combined in a sizable serving bowl.
- Combine the olive oil, vinegar, garlic, salt, and several grinds of black pepper in a liquid measuring cup or small bowl. Then, drizzle it over the salad after whisking until smooth. Combine by tossing.
- Gently toss in the majority of the feta or avocado, reserving some for garnish. After tasting, you can adjust the flavor by adding more salt or vinegar for extra tang (I typically use another full tablespoon). Add any remaining feta or avocado as a garnish.
- Immediately serve, or refrigerate for later. For 3 to 4 days, this salad keeps well in the refrigerator, covered.
NOTES
MAKE IT VEGAN/DAIRY FREE: substitute avocado for feta. Add some thinly sliced Kalamata olives if you’re missing the briny flavor of feta.
Options for corn include frozen corn that has been defrosted and drained. I personally prefer raw sweet corn for this dish. Prior to preparing this salad, grill your corn!