Summer Corn Salad
This Corn Salad recipe embraces the summer season with fresh corn, bell pepper, basil, and a homemade creamy dressing. It’s so easy to make and great for a light lunch, side dish, or potluck!
Servings: 6
Ingredients
For the Salad
- 5 ears fresh corn , shucked and silks removed
- 2 tablespoons extra-virgin olive oil
- salt and pepper , to taste
- 1 medium red bell pepper , ribs removed, diced
- 5 large fresh basil leaves , julienned
For the Dressing
- 1/4 teaspoon pepper
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon dried Italian seasoning
- 1/2 teaspoon granulated sugar
- pinch of cayenne , or more to taste
- 1 cloves garlic , finely mined
- 1/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon water
Instructions
- Preheat a gas grill to high. Generously oil the grates.
- Drizzle the corn with the olive oil and sprinkle with some salt and pepper. Place on the grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total. Transfer to a cutting board and allow to cool.
- Once cool enough to handle, remove the kernels off the cob and place in a large bowl. Add in the bell pepper and basil.
- In a medium bowl, whisk together all the ingredients for the dressing. Taste and adjust, if necessary. Drizzle the dressing over the corn mixture and gently combine.
- Serve and enjoy!
- Possible Additions: Crumbled feta cheese, diced red onion, and creamy diced avocado are all good in this salad, as well.
- NOTE: When corn isn’t in season, you can use 5 cups frozen (defrosted) corn or canned corn (drained thoroughly.) They both should be patted dry, so there's no excess moisture. Then char the kernels in a skillet. You can also use this method with fresh corn if you don't own a grill.
Nutrition
Calories: 220kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 169mg | Potassium: 244mg | Fiber: 2g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 31mg | Iron: 1mg