Summer Corn Salad
This Summer Corn Salad recipe combines summer’s freshest ingredients. It’s perfect for picnics, barbecues, potlucks or whenever! An impressive and easy salad that everyone loves!
A DELICIOUS FRESH SUMMER SALAD
Summer is one of my favorite times of the year! Mainly because of all the fresh foods, cookouts, warm weather and get togethers. And of course you always have to have that one dish that you want to bring to all the gatherings and this Summer Corn Salad is mine. This salad has all of summer’s best ingredients! They work so well together and are tossed with a delicious vinaigrette that really creates a lighter side dish to share with all your family and friends!
FREQUENTLY ASKED QUESTIONS:
You don’t have to grill the corn. I just find that it adds an extra depth of flavor and crunch. But you could actually make this salad with frozen corn that you have thawed.
You could easily substitute feta for goat cheese. It tastes great in this salad as well.
Yes. Maybe just add a bit more cucumber to make up for the bell pepper you are leaving out (and to add more green into the salad – gotta have that color!)
White vinegar, red wine vinegar, white wine vinegar, or rice vinegar would all make good substitutes in this recipe.
To store this Summer Corn Salad, wrap the serving bowl with plastic wrap and it should keep in the refrigerator for up to 3 days.
Of course you can. I really think this homemade vinaigrette makes this corn salad a hundred times more delicious though!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- corn
- olive oil
- salt
- pepper
- grape tomatoes
- cucumbers
- green onion
- bell pepper
- goat cheese
- apple cider vinegar
- lemon juice
- garlic
- parsley
- basil
- honey
HOW TO MAKE SUMMER CORN SALAD:
In a bowl add all of the vinaigrette ingredients.
Whisk together all of the vinaigrette ingredients until combined (or use a shaker container and shake well). Allow the vinaigrette to sit for at least an hour to allow the herbs to infuse the oil.
While the vinaigrette is setting, peel the corn and remove all silk. Brush olive oil all over the cobs. Season them with salt and pepper.
Grill the corn cobs for 12 minutes, turning as they char.
Once the cobs have cooled enough to handle, use a sharp knife to remove the kernels from the cobs. Make sure to cut the corn close to the core of the cob to get whole kernels.
In a large bowl, add together the salad ingredients.
Pour the vinaigrette over the salad.
Toss well.
Serve and enjoy!
CRAVING MORE RECIPES?
- Black Eyed Pea Salad
- Warm Bacon Potato Salad
- French Potato Salad
- Caprese Pasta Salad
- Chicken Macaroni Salad
- Tuna Macaroni Salad
- Spaghetti Salad
- Frito Corn Salad
- Carrot Raisin Salad
- Grilled Buttered Corn
- Creamy Cucumber Salad
- Succotash
Summer Corn Salad
Ingredients
Salad:
- 4 cobs of corn
- 1 Tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups grape tomatoes halved
- 1 cup cucumbers diced
- 2 green onions, sliced
- 1 bell pepper, chopped
- 1 cup crumbled goat cheese
Vinaigrette:
- ¼ cup olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon lemon juice
- 1 clove garlic minced
- 1 Tablespoon fresh parsley finely chopped
- 10 fresh basil leaves finely chopped
- 2 Tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Whisk together all of the vinaigrette ingredients (or use a shaker container and shake well).
- Allow the vinaigrette to sit for at least an hour to allow the herbs to infuse the oil.
- While the vinaigrette is setting, peel the corn and remove all silk. Brush olive oil all over the cobs. Season them with salt and pepper.
- Grill the corn cobs for 12 minutes, turning as they char. Once the cobs have cooled enough to handle, use a sharp knife to remove the kernels from the cobs. Make sure to cut the corn close to the core of the cob to get whole kernels.
- In a large bowl, mix together the salad ingredients.
- Toss well with the vinaigrette and serve.
Notes
- You don’t have to grill the corn – it just adds another layer of flavor to this salad.
- You could easily substitute feta for goat cheese. It tastes great in this salad as well.
- You could use 1 teaspoon of dried parsley and 1 teaspoon of dried basil as a substitute for the fresh.
- The bell pepper can be omitted if you don’t enjoy.
- White vinegar, red wine vinegar, white wine vinegar, or rice vinegar would all make good substitutes in this recipe for the apple cider vinegar.
- Easily double this recipe for larger gatherings.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
