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Corn Salad

July 8, 2012

Summer food shouldn’t be fussy. Fresh, quick, tasty and light is what I aim for this time of year. Simple doesn’t have to mean grilled hot dogs and hamburgers every night but I really do aim for low-key. I especially love salads that take a few minutes to throw together with really fresh, seasonal ingredients.

Corn salad is a perfect example of my summer food philosophy. Whenever we make corn, I always buy a few extra ears so I can make this salad the next night. I cook all the corn together and once it cools, I wrap the extras in saran or throw them in a large ziploc. We always have tomatoes and red onion on hand in the summer and I snip a few basil leaves off my plant on the deck. It’s super simple, light and takes no time to put together.

The amounts listed below are very loose because this is the kind of salad you just throw together.  Forget measuring spoons or cups, just eyeball the amounts and all you need is a bowl and a spoon to mix it up.  No fuss, delicious summer food!

Corn Salad
adapts easily to serve as many as you’d like

cooked, cold ears of corn (4 ears makes enough salad for 3 people. Use more for a larger salad)
red onion, small diced (about 1/4 cup for 4 ears of corn)
cherry tomatoes, halved or quartered depending on size (about 1 cup for 4 ears of corn)
a small handful of basil leaves
white wine or champagne vinegar
olive oil
salt and freshly ground pepper

Hold the corn upright and cut the kernels off the corn. Put into a bowl along with the red onions. Sprinkle the cut side of the tomatoes with salt and pepper then add to the bowl. Drizzle vinegar and olive oil over the salad and mix well. Taste and add more vinegar if needed. Season with salt and pepper then mix in basil.

2 Comments leave one →
  1. July 9, 2012 6:16 am

    Looks delicious and easy!


  1. Tomatoes « Hannah's CT Kitchen

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