Summer Corn Salad Recipe
Introduction
This Summer Corn Salad is a refreshing and vibrant dish perfect for warm days. Combining sweet corn with crisp red onion and fresh herbs, it’s lightly dressed with olive oil and lemon juice for a bright, tangy flavor.
Ingredients
- 4 cups fresh corn kernels
- 1/2 cup finely chopped red onion
- 1/4 cup mixed fresh herbs (such as parsley, basil, or cilantro), chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Step 1: In a large bowl, combine the fresh corn kernels, finely chopped red onion, and mixed herbs.
- Step 2: Drizzle the olive oil and fresh lemon juice over the corn mixture, then toss gently to coat everything evenly.
- Step 3: Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- For added texture, mix in diced cucumber or cherry tomatoes.
- Use grilled corn for a smoky twist.
- Add a pinch of chili flakes for a little heat.
- Swap lemon juice for lime juice for a different citrusy note.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled. If needed, you can give it a gentle toss before serving again, but avoid storing it for too long to maintain freshness and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Thaw and drain it well before combining with the other ingredients for the best texture.
How long should I chill the salad before serving?
Chilling the salad for at least 30 minutes helps the flavors develop, but you can also leave it for up to a few hours for a tastier dish.
PrintSummer Corn Salad Recipe
A refreshing and vibrant Summer Corn Salad featuring sweet corn, crisp red onion, and fresh herbs, all tossed in a light olive oil and lemon juice dressing. Perfectly chilled for a bright, healthy side dish on warm days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 3 cups fresh corn kernels (about 4 ears)
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh herbs (such as cilantro, parsley, or basil)
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Shuck and remove kernels from fresh corn ears. Finely chop the red onion and fresh herbs, setting them aside for mixing.
- Combine ingredients: In a large bowl, mix the corn kernels, chopped red onion, and fresh herbs together until evenly distributed.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and freshly ground black pepper until emulsified.
- Toss and chill: Pour the dressing over the corn mixture and toss gently to coat everything well. Cover the salad and refrigerate for at least 30 minutes to let the flavors marry and for a refreshing taste.
- Serve: Give the salad a final toss before serving chilled as a perfect light side dish for summer gatherings or BBQs.
Notes
- Use fresh corn for the best sweet flavor; canned or frozen corn can be substituted but may alter the texture and taste.
- Herbs can be customized based on preference—cilantro adds brightness, parsley adds freshness, and basil adds a sweet aroma.
- Adjust the amount of lemon juice and olive oil to taste for a lighter or more pronounced dressing.
- This salad is best served chilled but can be enjoyed at room temperature as well.
- Adding diced cherry tomatoes or avocado can add extra color and texture.
Keywords: summer corn salad, fresh corn salad, healthy side dish, vegetarian salad, no cook salad
