Exciting news! My cook book, Love Real Food, is presently offered at the cheapest cost I’ve seen. So, if you’ve wanted a duplicate, or you prefer to gift it (I listen to it makes lovely house warming and birthday gifts!), this is the time. Buy here.
Ok, moving forward! This super fresh corn salad recipe is full of fresh-from-the-garden goodness, including fresh herbs, cucumber, radishes, tomato and jalapeo. I thrown all that inside a simple vinaigrette, and creamy feta (or avocado, if you’d rather) balances the acidity.
This salad will make an attractive presentation at the summertime get-togethers, or in your dining room table. It is going well with grilled options and balances out heavier primary dishes. It would look cute being an appetizer, offered in small glasses or ramekins.
It’s been so hot in Might recently that I’ve fully accepted raw summer time produce. I’m a large fan of raw sweet corn, however, you could grill your corn first if you’d like some smoky flavor. This corn salad recipe is scrumptious in either case.
Fresh Sweet Corn Tips
Buy fresh corn and employ it quickly. Freshly harvested corn has got the nicest, most scrumptious flavor, also it loses that flavor in the future.
How you can cut corn from the cob: I’ve found it easiest to simply lay the corn lower around the cutting board. Slice off a strip of kernels lengthwise having a sharp knife, rotate therefore the flat side is from the cutting board, and repeat as necessary.
Craving more light and fresh summer time recipes? Listed here are a couple of of my top picks, no cooking needed:
Please tell me the way you such as this recipe within the comments! I thank you for feedback a lot. Tell me what you’re craving this summer time, please.
Garden-Fresh Corn Salad
- Author: Cookie and Kate
- Prep Time: half an hour
- Prepare Time: minutes
- Total Time: half an hour
- Yield: 4 salads 1 x
- Category: Salad
- Method: By hands
- Cuisine: American
5 from 29 reviews
This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeo, tomato and much more! It’s the right summertime salad. Recipe yields four to six salads.
- 3 cup s raw corn kernels (from about 4 cobs)
- 1 medium tomato, chopped (about cup )
- cup chopped eco-friendly onion
- 1 cup quartered and thinly sliced cucumber (preferably British cucumber)
- cup chopped fresh leafy herbs (select from tulsi, dill, mint, parsley and/or cilantro)
- cup chopped radishes
- 1 medium jalapeo, very thinly sliced (omit if responsive to spice)
- cup extra-virgin essential olive oil
- 1 tablespoon dark wine vinegar or white-colored wine vinegar, to taste
- 2 medium cloves garlic clove, pressed or minced
- teaspoon fine ocean salt, to taste
- Freshly ground pepper, to taste
- cup crumbled feta cheese or 1 ripe avocado, diced
- Inside a large serving bowl, combine the corn, tomato, eco-friendly onion, cucumber, herbs (don’t skimp around the herbs!), radishes, and jalapeo.
- Inside a liquid calculating cup or normal size bowl, combine the essential olive oil, vinegar, garlic clove, salt and many twists of pepper. Whisk until blended, then pour it within the salad. Toss to mix.
- Add the majority of the feta or avocado (reserve some for garnish), and lightly toss. Taste, and increase the vinegar for additional tang (It’s my job to add another full tablespoon), or salt for additional overall flavor. Garnish using the remaining feta or avocado.
- Serve quickly, or chill later on. This salad keeps well for three or four days within the refrigerator, covered.
Allow it to be dairy free/vegan: Use avocado rather of feta. If you’re missing feta’s salty punch, you could include some thinly sliced Kalamata olives.
Corn options: I really like raw sweet corn here, but you might use frozen corn, defrosted and drained. Want more smoky flavor? Grill your corn prior to making this salad!