Garden Corn Salad

🕒 Prep: 15 min
🔥 Cook: 5 min
🍽 Serves: 4
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If you're looking for a refreshing and easy-to-make dish, this Garden Corn Salad is your answer. With its vibrant colors and fresh flavors, it's the perfect addition to any summer meal or a light lunch on its own.

Ingredients for Garden Corn Salad

Corn is the star of this dish, bringing sweetness and a satisfying crunch. Use fresh ears for the best flavor. Cherry tomatoes add a juicy burst of sweetness and color contrast. Cucumber contributes a refreshing, crisp bite that complements the other ingredients. Red onion, finely chopped, provides a bit of sharpness and depth. Fresh basil infuses the salad with a fragrant, slightly peppery aroma. The olive oil and apple cider vinegar dressing ties everything together with a light, tangy finish. Add salt and black pepper to taste to enhance all the flavors.

Tips & Tricks

  • For extra flavor, try grilling the corn before cutting off the kernels.
  • If you're not a fan of raw onion, soak the chopped red onion in cold water for 10 minutes to mellow the flavor.
  • Make it a meal by adding grilled chicken or shrimp.

Serving Suggestions

This salad is fantastic alongside grilled meats like chicken or steak. It also pairs beautifully with a crisp white wine or a refreshing iced tea. For a light meal, serve it over a bed of mixed greens or with a slice of crusty bread to soak up the dressing.

Frequently Asked Questions

Can I use frozen corn instead of fresh?
Yes, you can. Just make sure to thaw it first and pat it dry before adding it to the salad.
How long will this salad keep in the fridge?
It should stay fresh for up to two days in an airtight container, though it's best eaten the day it's made.

Garden Corn Salad Recipe Walkthrough

Start by boiling a large pot of water. Once it's bubbling away, add your husked corn ears and let them cook for about five minutes. This should bring out their natural sweetness and ensure they're tender. While the corn's cooking, you can prep the rest of your ingredients. Halve your cherry tomatoes, dice the cucumber, and finely chop the red onion and basil.

Once the corn is tender, remove it from the pot and set it aside to cool. This is a good time to mix up your dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until they're well combined.

When the corn has cooled enough to handle, stand each ear upright on a cutting board and carefully slice downward to remove the kernels. Add these to a large bowl along with the tomatoes, cucumber, red onion, and basil. Pour the dressing over the salad and toss everything together until it's nicely coated.

You can serve this salad right away, or let it chill in the fridge for about 30 minutes to let the flavors meld together. Either way, it's a winner!

Why You'll Love This Recipe

  • Quick to prepare — ready in under 30 minutes.
  • Packed with fresh, seasonal ingredients.
  • Perfect for picnics, barbecues, or a light weekday meal.
  • Easily customizable to fit your taste preferences.

Ingredients

3 ears fresh corn, husked
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt to taste
Black pepper to taste

Step-by-step Instructions

1. Boil a large pot of water and cook the corn for 5 minutes until tender.
2. Remove corn from water and let cool. Once cooled, cut kernels off the cob.
3. In a large bowl, combine corn, cherry tomatoes, cucumber, red onion, and basil.
4. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
5. Pour the dressing over the salad and toss well to combine.
6. Serve immediately or chill for 30 minutes before serving for enhanced flavors.

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