It’s Summertime, And The Corn Salad Is Easy
Corn is the vegetable that we can eat by the spoonful like candy. Then there’s crunchy cucumber, juicy tomato, and the warmth of fresh basil. Sounds good right? This summer corn salad needs little else for success than a simple honey lime dressing. While you’ve got the grill going, cook up some Grilled Skirt Steak With Burrata or Chimichurri Steak. This fresh corn salad goes great with Chicken Caprese or Beer Can Chicken too. And if you’ve got a hankering for something a little more indulgent, our Hot Corn Dip cannot be beat.
Ingredients You’ll Need To Make This Easy Corn Salad
Half dozen ears of corn – Start with corn, and plenty of it.
One pint of cherry tomatoes – Add little juicy tomatoes, sliced in half.
Diced cucumber – Here for the crunch? We add cubes of cuke for that.
Onions - We love the tangy heat from both red onion and green onion for this recipe.
Fresh basil - Fuzzy warmth with a little sweetness. Fresh basil really is something else.
Honey + lime – You’ll mix up a little honey and lime with olive oil for a sweet and tart dressing.
How to Make Grilled Corn Salad
Cook the corn. Grill or boil the corn until the kernels are tender. Once the corn has cooled, cut it off the cob (see our notes below). Transfer the corn kernels to a medium bowl.
Add the rest of the ingredients. Combine the tomatoes, cucumber, red onion, green onion, basil, lime juice, olive oil, honey, salt, and pepper.
Toss to combine. It’s that easy!
How to Store Corn Salad + Tips
Cutting corn off the cob: Cutting corn off the cob can result in little kernels bouncing everywhere. We like to use the following method to reduce the mess, it’s imperfect, but so are most kitchen endeavors. Place the ear of corn with the larger, round end inside of a bowl standing straight up. Using your non-dominant hand, hold the ear of corn upright holding the point. Using a sharp kitchen knife, cut the kernels off from tip to the end in the bowl. They will (mostly) accumulate in the bowl.
Use frozen corn. You can also make this with frozen corn. Thaw frozen corn and measure out four cups of kernels.
More Corn Recipes From The Modern Proper
Carpe That Summer Corn Diem!
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