Keyword: summer corn salad

One of the highlights of summer is the fresh sweet corn from local roadside farm stands. Fresh corn is soooo tasty!! Corn salads are a summer classic.

How do you cook corn on the cob? There seems to be as many methods as cooks. Do you steam, boil, microwave? Do you grill and if so, in the husks or out? Or do you get fancy and pull back the husks, put butter or an ice cube inside, rewrap and proceed?

This Summer Corn Salad is the ultimate summer salad to make for a BBQ during the warmer months. The lime-y dressing and sweet grilled corn are a winning combo alongside the fresh cherry tomatoes and avocado. It would pair perfectly alongside ribs, grilled chicken, or even seafood. 

Corn on the cob is one of those foods that just gives off summer vibes and when it arrives each year, Brion & I enjoy it to the fullest.

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Summer Corn Salad

Votes: 1
Rating: 5
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Course

side dish

Cuisine

American

Keyword

summer corn salad

Servings

MetricUS Imperial

Ingredients

Salad

• 6-8 cobs of fresh corn
• 2 Tbsp olive oil
• 1/2 red onion, diced
• 12 black olives, pitted & sliced
• 2 cups cherry or grape tomatoes, halved
• 1 large avocado, peeled, pitted & cubed
• 60 gm extra old white cheddar cheese, shredded

Dressing

• 4 Tbsp olive oil
• 6 Tbsp apple cider vinegar
• 2 tsp sugar OR to taste
• 1 tsp Dijon mustard
• juice of one lime
• salt & pepper to taste

Course side dish Cuisine American Keyword summer corn salad Servings MetricUS Imperial Ingredients Salad 6-8 cobs of fresh corn 2 Tbsp olive oil 1/2 red onion, diced 12 black olives, pitted & sliced 2 cups cherry or grape tomatoes, halved 1 large avocado, peeled, pitted & cubed 60 gm extra old white cheddar cheese, shredded Dressing 4 Tbsp olive oil 6 Tbsp apple cider vinegar 2 tsp sugar OR to taste 1 tsp Dijon mustard juice of one lime salt & pepper to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Dressing

1. Whisk all dressing ingredients together & set aside.

Salad

1. In a microwave steam dish, cook shucked corn ears for 6 minutes. Heat grill to medium-high. Brush corn lightly with olive oil & grill for a few minutes, rotating it as it cooks, until golden on all sides.
2. Allow corn to cool & then cut corn off of the cobs; place in a bowl. Add remaining salad ingredients & drizzle with desired amount of dressing. Gently toss to combine. Sprinkle with shredded cheese. Refrigerate until ready to serve.