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Fresh Corn Salad

Thursday, August 1, 2024 18:07

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It is Canada Day here in Canada as I write this. A national holiday that has most people off of work and celebrating the great nation that is Canada! There will be fireworks and BBQ’s plenty of get-togethers, etc. In the USA it will soon be the 4th of July holiday. A very similar day where the people South of us celebrate their great nation also!

This is a great opportunity to crack open the BBQ and grill, for camping, picnics, etc. Its also the perfect occasion to prepare a delicious salad or salads to go with those things we are grilling!

I spied this fresh and tasty looking corn salad on Spend with Pennies and decided to make it to serve along side of my Canada Day Hotdogs!

I did make a few adaptations to what I have in the house and to my own tastes. I cut the recipe way down for one thing. I am only one person and I could not eat eight servings and so I cut it down to only three, or two for the heartier eater.

I also added a touch of sweet to the dressing. I did this by way of adding some liquid honey. Corn and honey are such perfect partners as are honey and tomatoes. Its not a lot of honey, just a teaspoon, but it really worked well.

I didn’t have any fresh dill, but I had a very good quality freeze-dried dill which I used with excellent results. Altogether it made for a very tasty side! Quick, easy and delicious. Filled with plenty of color and beautiful textures!

WHAT YOU NEED TO MAKE FRESH CORN SALAD

This salad only requires a few simple fresh ingredients and a few storecupboard friendly ingredients. Deliciously small sized for the smaller family.

1 1/2 cups of fresh cooked corn kernels (about 2 cobs of corn)
6 cherry tomatoes, halved
1/3 of an English Cucumber, washed, unpeeled and diced
1/3 of a medium red onion, peeled and diced
1 1/2 TBS olive oil
1 1/2 TBS cider vinegar
1 tsp liquid honey
fine sea salt and freshly ground black pepper to taste
1/2 TBS chopped fresh flat leaf parsley
1/2 tsp dried dill weed
additional parsley to garnish (optional)

I used the fresh bi-color corn that we have available to us at the moment. It worked out beautifully and was quite tasty. I can only imagine how it will taste a bit later in the summer when our local corn is ready for picking!

My ears were not overly large. I used two of them. You can use as many cherry tomatoes as you wish to use. I used only about six as I didn’t want them to overpower the salad.

Make sure you wash your tomatoes, cucumber and onion before prepping them for the salad!

You can use fresh dill weed if you have it. In that case I would use roughly double the amount of the dried dill weed.

If you wanted to you could use rice wine vinegar, or white wine vinegar for this salad. I just would not use a red colored vinegar as that would change the look of the salad. You could also use lemon or lime juice in it’s place.

Use a good well flavored honey. I like Greek honey!

HOW TO MAKE FRESH CORN SALAD

I can only imagine how delicious this tasty salad will be once our local corn is in season. It is a simple and incredibly easy salad to make with fabulous flavors!

You can steam, boil, or grill the corn. I cooked mine in the microwave. I soaked the corn in water and then wrapped it in wet paper towels. Microwaved on high for 3 to 3 1/2 minutes per cob.

Peel and then, as soon as you can comfortably handle them, cut the kernels of the cob using a very sharp knife. (I do this into the bowl.)

Prepare your tomatoes and cucumber. Add them to the corn in the bowl.

Whisk the remaining ingredients together in a small bowl until well combined. Taste and adjust seasoning as required.

Toss the dressing with the corn, tomatoes and cucumber to combine well and coat everything. Serve with an additional sprinkle of parsley if desired.

This delicious salad was loaded with fresh summer flavors. I loved the color and texture, with the crunch of both the cucumber and the sweet corn. The tomatoes added a nice bit of sweet acidity and of course the red onion added a touch of sweet onion flavor without the harshness that is so common in other onions.

The dressing was also the perfect combination of sweet and sour. I think if you wanted to you could use lime juice instead of the vinegar and add a touch of chopped fresh coriander leaf instead of the dill, for a whole new take on this fresh and tasty salad! I enjoyed it along side a grilled hot dog for a simple and yet delicious Canada Day supper!

No meal in the summer months would be complete without a delicious side salad. Especially when fresh produce is so abundant, and we are grilling meats, fish and poultry. Hot days call for fresh and easy salad sides! Here are a few more of my favorites!

POTATO, TOMATO, CORN AND BASIL SALAD - This beautiful potato salad is loaded with flavor, color and lovely textures! It is dressed with a tasty basil vinaigrette dressing, so there is no mayonnaise in this potato salad. All too often people load their potato salads with far too much mayonnaise. The fresh, light texture of this wonderful potato salad is very refreshing!

SWEET AND CRUNCHY CORN CHIP SALAD – Sized for only two people this fabulous salad is loaded with crunch, flavor and color! With crunchy corn chips. crisp lettuce, dried cranberries, bacon, cheese, and a creamy poppyseed dressing it is the perfect mix of salty, sweet, crunchy deliciousness! Simple to make and oh so tasty!

Yield: 3 servings

Author: Marie Rayner

Fresh Corn Salad

Prep time: 8 MinCook time: 10 MinTotal time: 18 Min

This is a delightful salad full of bags of flavor and loads of crunch and color! A delicious side for all of your summer meals! Quick, easy and very tasty!

Ingredients

1 1/2 cups of fresh cooked corn kernels (about 2 cobs of corn)
6 cherry tomatoes, halved
1/3 of an English Cucumber, washed, unpeeled and diced
1/3 of a medium red onion, peeled and diced
1 1/2 TBS olive oil
1 1/2 TBS cider vinegar
1 tsp liquid honey
fine sea salt and freshly ground black pepper to taste
1/2 TBS chopped fresh flat leaf parsley
1/2 tsp dried dill weed
additional parsley to garnish (optional)

Instructions

You can steam, boil, or grill the corn. I cooked mine in the microwave. I soaked the corn in water and then wrapped it in wet paper towels. Microwaved on high for 3 to 3 1/2 minutes per cob.
Peel and then, as soon as you can comfortably handle them, cut the kernels of the cob using a very sharp knife. (I do this into the bowl.)
Prepare your tomatoes and cucumber. Add them to the corn in the bowl.
Whisk the remaining ingredients together in a small bowl until well combined. Taste and adjust seasoning as required.
Toss the dressing with the corn, tomatoes and cucumber to combine well and coat everything.
Serve with an additional sprinkle of parsley if desired.

Did you make this recipe?

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