Summer Corn Salad: A Burst of Fresh Flavor
Summer corn salad is a refreshing and vibrant dish that highlights the sweet and crisp flavors of fresh corn. Perfect for warm weather, it combines juicy vegetables, aromatic herbs, and a light dressing to create a colorful, nutritious side. Whether served at barbecues, picnics, or family dinners, this salad is a versatile crowd-pleaser that celebrates the essence of summer produce.
Ingredients:Salad Dressing
- Olive Oil – 45ml
- Lemon Juice – 15ml
- Sugar – 5g
- Minced Garlic – 1 clove
- Salt – 5g
- Pepper Powder to taste
Ingredients:Salad
- Ears of Fresh Corn – 04
- Cherry Tomatoes – 175g
- Small Cucumber – 100g
- Red Onion – 65g
- Green Chili – 01
- Fresh Basil – 03 tbsp
- Fresh Parsley – 02 tbsp
- Ripe Avocado – 01
- Crumbled Fetta Cheese – 120g
How to cook:
- Steam the corn for a few minutes to soften it up. Then, char the corn in a hot pan or on the grill until it develops those beautiful golden-brown marks and a slightly smoky flavor. This adds a wonderful depth to the salad.
- In a small bowl, combine the olive oil, lemon juice, sugar, minced garlic, salt, and pepper. Whisk until the dressing is emulsified.
- While the corn cools, chop the cherry tomatoes, cucumber, red onion, and green chili. Place them in a large bowl.
- Cut the kernels off the cooled corn cobs and add them to the bowl with the other vegetables. Gently fold in the chopped basil and parsley.
- Just before serving, add the diced avocado and crumbled feta cheese. This prevents them from getting mushy or browning.
- Pour the prepared lemon dressing over the salad and toss gently to combine.
- Enjoy your healthy salad.
Tips & Variations:
- Make it Ahead: You can prepare the dressing and chop the vegetables a day in advance. Store them separately in the refrigerator and combine just before serving.
- Add Some Crunch: Toasted pine nuts or chopped walnuts would add a lovely crunch to this salad.
- Spice it Up: For a spicier kick, use a jalapeño pepper instead of the green chili.
- Make it Vegan: Simply omit the feta cheese for a delicious vegan version of this salad.
