Crowd-Pleasing Corn Salad
Crowd-Pleasing Corn Salad is the perfect picnic or barbecue side dish. It features delicious summer corn, red onions and yellow bell peppers and gets a bit of zing from jalapeño, cilantro, honey and lime juice.
You can make it ahead (even up to a day ahead), it’s pretty, and I guarantee you won’t have leftovers! It’s a real crowd-pleaser!
This is a super-easy salad to make, especially when you microwave the corn.
Follow these instructions for the best results:
- Leave the corn in the husk. Do not peel. This ensures that the corn stays nice and moist as it cooks. Also, the husk and silk will be much easier to remove after cooking vs before.
- Place two ears at a time in the microwave. Cook for 3-4 minutes on high power.
- Remove the corn carefully from the microwave with an oven mitt or pot holder (it will be hot). Allow it to cool until you can handle it, about 5 minutes.
- Cut off the lower end of the ears, about 1 & ½ inches from the pointed end. Pull back husk and silks (almost all of the silk should easily pull away). Check ears for any residual silk and remove.
- Lay an ear down on a cutting surface. Slice a strip of kernels lengthwise then rotate so the flat, cut side is against the cutting board. Continue slicing strips and rotating the ear till all corn is removed.
- When slicing corn off of the cob, don’t go too deep, you want just the kernels, not the cob! There shouldn’t be much resistance at all as you slice. If there is, you’re probably slicing into the cob.
Combine all of the salad dressing ingredients.
Combine the corn kernels, red onion, bell peppers, jalapeño and herbs in a large bowl. Add about 1/4 cup of dressing and stir to coat all of the ingredients. If you need more dressing add or pass at the table when you’re serving it.
Top the salad with cilantro leaves, if desired.
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Crowd-Pleasing Corn Salad
Makes: 10 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Ingredients
Dressing:
- 1/4 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 2 tbsp honey
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 clove garlic, finely minced
- 1 tsp salt
Salad:
- 15 ears corn
- 1 medium red onion, diced in 1/4-inch pieces
- 1 medium yellow bell pepper, diced in 1/4-inch pieces
- 2 medium jalapeños, finely chopped
- 3/4 cup finely chopped cilantro plus whole cilantro leaves for garnish, if desired
Instructions
For the Dressing:
Combine all dressing ingredients in a jar and shake, shake, shake. Set aside.
For the Salad:
Place corn, two ears at a time, in the microwave and cook for 3-4 minutes (see notes above in post about preparing corn). Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1 & 1/2 inches from end. Pull back husk and silks from the top (almost all of the silk should easily pull away). Slice kernels from husks and set aside.
Combine corn, onion, bell pepper, jalapeño and herbs in a large bowl. Stir gently to combine. Add about 1/4 cup of the dressing and stir to coat all ingredients. Taste and add more dressing if needed or serve extra dressing at the table.
Garnish with cilantro leaves, if desired.
Recipe by The Cafe Sucre Farine
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