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Summer Corn Salad

Growing up, I used to look forward to having corn every summer.  The first time I typically ate the vegetable over the summer was during my family’s vacation on Martha’s Vineyard.  We vacationed during peak corn season and always ate corn when we had dinner at our house.  It was a fun experience where my grandfather and I would pick the corn out during a trip to the veggie stand, then shuck it in our backyard, and plop it into the water to boil.  Therefore every time I eat corn, it brings back those fond memories.  While I love corn simply with butter and salt, I also love to make it the star of a salad.  The below I have been making over and over so far this summer and can’t get enough of it.  It is healthy, refreshing, and like I said, I repeat in my kitchen.  I hope you give this simple salad a try. I paired with grilled chicken thighs, but you can pair with the protein of your chioce!

Ingredients:

2 Ears of Corn (or 2 cups frozen corn)

2-3 Small Seedless Cucumbers

1 Cup Grape Tomatoes

1/4 Cup Feta Cheese

1/4 Cup Olive Oil

Grapeseed oil

Juice of 1/2 Lemon

1/4 Cup of Vinegar (I used an Orange Champagne, but you can use any of your liking)

Salt, Pepper, Garlic Salt

Summer Corn Salad Ingredients

Summer Corn Salad Ingredients

Instructions:

If using fresh corn, place in a pot with enough water to just cover corn

Bring to a boil, turn to low, and cover

While corn is cooking, prepare an ice bath in a bowl 

Boil corn for 5-8 minutes, or until the tip of a knife easily pierces the corn

Drain corn and using tongs, move corn to ice bath

After 5 minutes, remove corn and place in a colander

Cut tomatoes in half and dice cucumbers

In a glass measuring cup (or bowl), add olive oil, vinegar, lemon juice and seasonings 

Place corn ear on cutting board and using a knife, cut kernels off cob. Cut just enough so you don’t get any of the cob.  This will take you about 6-8 cuts.  If you are good with a knife, you can stand the corn upright and cut down to the board, but I think this makes more of a mess! 

Veggies diced and starting to make the dressing!

Veggies diced and starting to make the dressing!

Repeat with the other corn ear

Heat skillet over medium-high heat

Drizzle grapeseed oil to just cover the bottom of the pan

Add corn and cook to just char (this adds some great flavor!). You can also do this on the grill, but before you cut the kernels off the cob

Once corn is a bit charred, remove and pour into a bowl

Add diced cucumbers and tomatoes

Ready add the dressing and cheese!

Ready add the dressing and cheese!

Drizzle dressing and toss to combine

Crumble feta cheese and toss again to combine

All ingredients tossed together!

All ingredients tossed together!

Serve as the side of your choice!

Summer Corn Salad served with Grilled Chicken Thighs!

Summer Corn Salad served with Grilled Chicken Thighs!

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Summer Corn Salad
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 Ears of Corn (or 2 cups frozen corn)
  2. 2-3 Small Seedless Cucumbers
  3. 1 Cup Grape Tomatoes
  4. 1/4 Cup Feta Cheese
  5. 1/4 Cup Olive Oil
  6. Grapeseed oil
  7. Juice of 1/2 Lemon
  8. 1/4 Cup of Vinegar (I used an Orange Champagne, but you can use any of your liking)
  9. Salt, Pepper, Garlic Salt
Instructions
  1. If using fresh corn, place in a pot with enough water to just cover corn
  2. Bring to a boil, turn to low, and cover
  3. While corn is cooking, prepare an ice bath in a bowl
  4. Boil corn for 5-8 minutes, or until the tip of a knife easily pierces the corn
  5. Drain corn and using tongs, move corn to ice bath
  6. After 5 minutes, remove corn and place in a colander
  7. Cut tomatoes in half and dice cucumbers
  8. In a glass measuring cup (or bowl), add olive oil, vinegar, lemon juice and seasonings
  9. Place corn ear on cutting board and using a knife, cut kernels off cob. Cut just enough so you don't get any of the cob. This will take you about 6-8 cuts. If you are good with a knife, you can stand the corn upright and cut down to the board, but I think this makes more of a mess!
  10. Repeat with the other corn ear
  11. Heat skillet over medium-high heat
  12. Drizzle grapeseed oil to just cover the bottom of the pan
  13. Add corn and cook to just char (this adds some great flavor!). You can also do this on the grill, but before you cut the kernels off the cob
  14. Once corn is a bit charred, remove and pour into a bowl
  15. Add diced cucumbers and tomatoes
  16. Drizzle dressing and toss to combine
  17. Crumble feta cheese and toss again to combine
  18. Serve as the side of your choice!
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Do you have a fun food memory from growing up? Leave it in the comments below!

Stay hungry…

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