Summer Corn Salad
For that end of summer corn that is still at the farmer’s market, try this grilled Summer Corn Salad!
Grilling sweet corn gives it a lovely caramelized char on it. Combining the corn with cherry tomatoes, diced cucumbers, red and green onions makes for a very colorful salad. Toss it all with a light dressing of lime juice, olive oil, honey and chopped basil to make a light, fresh salad for any occasion!
Begin by grilling the shucked corn until it begins to char the kernels. Cook until the kernels are charred all over. Once the corn is able to be handled, cut the kernels off and transfer to a large bowl.
Add all of the remaining vegetables and dressing ingredients to the corn, toss it all together and serve it!
You can also boil the corn if you prefer not to grill it. It won’t have that charred bite to it, but it will still be awesome! The instructions are in the recipe.
Enjoy!
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Summer Corn Salad
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 6 ears of corn, shucked
- 1 pint cherry tomatoes, halved
- 1/4 cup diced cucumber
- 1/3 cup finely chopped red onion
- 4 green onions, roughly chopped
- 1/3 cup roughly chopped basil
- 1 tbsp fresh lime juice (from 1 lime)
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey, warmed
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
Grill Method:
Preheat the grill on high. Place the corn on the grill and cook without moving until beginning to char, 4 minutes. Continue cooking, rotating every few minutes, until the corn is charred on all sides, about 8 minutes total. Transfer the corn to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.
Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.
Boil Method:
Bring a large pot of water to a boil over high heat. Add the corn and boil until the kernels are tender, about 8 minutes. Drain the corn and transfer it to a cutting board and let cool slightly. Using a sharp knife, cut the kernels off the cobs.
Transfer the corn kernels to a medium bowl. Add the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper and toss to combine.
Recipe by Modern Proper
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