This garden fresh, BEAUTIFUL corn salad gets a blue ribbon and is a proven winner for entertaining (works for Vegetarian and Vegan diets, too). Miss Party suggests you make plenty, most guests will be back for seconds –it’s positively addictive!
Summer Corn Salad complements grilled meats and veggies and it gets big bonus points because it’s such a good little traveler to a lazy, outdoor dinner, picnic or potluck party (no mayo in sight). It’s a seasonal salad that really shines with fresh, sweet corn-on-the-cob (no frozen corn, please) –it’s a ‘don’t-bother-unless-it’s-fresh’ difference in the outcome.
Serves 6-8, doubles easily for a crowd
Notes: Salad should be made at least 4 hours ahead to give flavors time to marry. Best served at room temperature or just slightly chilled, will hold out of refrigeration up to 6 hours.
6 ears of corn-on-the-cob, shucked and kernels cut off cobs (approx. 3 cups)
1 cup red Spanish onion, minced
1 1/2 cup tomatoes (4-6), seeded and diced
1 cup green bell pepper (1), diced
1/2 cup red bell pepper (1), diced
1/2 cup yellow or orange bell pepper (1), diced
1/2 cup cucumber, peeled and diced
1/4 cup + 3 Tblsp good olive oil
2 tsp. chili powder
4 Tblsp. fresh cilantro, chopped
3 Tblsp. cider vinegar
Kosher salt and freshly ground pepper to taste
1) Prepare all the vegetables. Keep corn kernels and onion in separate bowls; all other diced vegetables can be put together in a medium or large mixing bowl.
2) Bring a medium stock pot of water to a boil, add one tsp. Kosher salt. Blanche corn kernels in boiling water for 2-3 minutes.
3) Drain the water from the pot and cover corn with cold water. Drain cold water and pat corn dry with paper toweling. Set aside.
4) In small saucepan over medium heat, warm 1/4 cup olive oil. Add onion and sauté for 3-4 minutes, add chili powder and cumin. Saute for one more minute and remove from heat to cool.
5) In mixing bowl with diced vegetables (tomatoes, peppers and cucumber); add corn and cooled onion mixture. Toss to mix.
6) Add fresh cilantro, remaining 3 Tblsp. of olive oil, vinegar and lightly season with Kosher salt and freshly ground pepper. Toss well again. Taste and adjust salt and pepper seasoning to taste. Refrigerate for at least 4 hours.
Remove salad from the refrigerator at least 1 hour before serving. Serve salad at room temperature or just slightly chilled.
Please, please, please support your local farmers by purchasing their fresh fruit and vegetables at their farms or at farmers’ markets. You’ll be doing the health of your family, friends and community a big favor. If you ever visit Nantucket, an island off the coast of Massachusetts, check out Bartlett’s Farm. It’s a goodie!
