Fresh Corn Salad
At the peak of summer and corn season we look for other recipes to enjoy the sweet freshly picked corn from the Farmer’s Market.
This recipe is a blend of several and we experimented many times until getting it “just right” according to family and friends.
Fresh Corn Salad
We prefer the corn grilled for a bit of a smoky flavor and some of that grilled color. Sweet, crunchy red peppers are the perfect match, along with a subtle dressing with just enough zing.Pair a nice bright salad like this with Horseradish Salmon Burgers or any summer grilled meat.
Ingredients
Salad
- 3- 4 cobs of corn, grilled and cut off cob (465 gr)
- 2 TBSP olive oil
- ¼ cup (30gr) red onion, finely chopped
- 2 cups (240 gr) red pepper, diced
- 8 – 12 large basil leaves
Dressing
- ¼ cup Champagne Vinegar
- ¼ cup olive oil
- ¼ tsp. salt
- ¼ tsp pepper
Instructions
- Pre heat grill to 450. Rub olive oil over the corn and grill for 15 minutes, turning with tongs so that the corn doesn’t burn, just gets some grill marks.
- Meanwhile chop red pepper and onion.
- Mix dressing ingredients and set aside.
- Remove corn from the grill and let come to near room temperature. Cut corn from the cob and place in a serving bowl.
- Add peppers, onions and basil. Toss and then add the dressing.
- Salad can be served at room temperature or refrigerated until later.
- Will last for up to 1 day refrigerated without losing much of the crunch.
Notes
Select a wine to enhance whatever main your choose to serve.