Easy Fresh Corn Salad: Summer in a Bowl
Fresh Corn Salad celebrates summer's bounty. It features sweet corn, red onions, juicy cherry tomatoes, crisp cucumbers, and fresh parsley tossed in a tangy apple cider vinegar dressing. This salad is both refreshing and flavorful.
Ingredients
- 4 ears fresh corn, shucked and corn silk removed (See Tips 1 and 2)
- 1 Tablespoon Kosher salt
- ½ cup red onion, diced (See Tip 3)
- 1 cup cherry tomatoes, cut in half (See Tip 4)
- 1 cup English cucumber, partially peeled, cut into ½ inch pieces and then quartered (See Tip 5)
- 3 Tablespoons (1.5 ounces, 43 grams) apple cider vinegar
- 3 Tablespoons (1.3 ounces, 87 grams) olive oil
- 1 Tablespoon freshly minced parsley, plus additional for garnish, if desired
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Add one tablespoon of Kosher salt to a large pot of boiling water. Add corn; cook for three to four minutes.
- Remove the corn from the boiling water and immediately immerse it in ice water to stop the cooking and set the color.
- Once the corn is cool, remove it from the ice water. Pat dry and cut the kernels from the cobs with a sharp knife, cutting close to the cob. (See Tip 6)
- Add the corn, onion, tomatoes, cucumber, one tablespoon of minced parsley, vinegar, olive oil, salt, and pepper to a large bowl. Gently toss to combine.
- Cover and refrigerate. Serve cold or at room temperature.
- Yield: 6 servings. (See Tip7)
Video
Tips/Notes
- Feel free to use your favorite corn on the cob - just make sure it's fresh.
- Depending on the size of your corn, you should be able to get 3 ½ to 4 cups of kernels.
- I used the red onion for color. Vidalia onions are an excellent substitution.
- You could also use diced whole tomatoes in this recipe.
- I prefer to use English cucumbers rather than regular cucumbers in this recipe. They are smaller, have fewer seeds, have a milder taste, and have less bitter skin.
- When cutting the kernels from the cobs, try to keep the kernels somewhat attached for a visual appearance in the salad.
- This salad lasts up to three days when stored in an airtight container and refrigerated.
Nutrition
Calories: 128kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 1370mgPotassium: 272mgFiber: 2gSugar: 5gVitamin A: 309IUVitamin C: 12mgCalcium: 12mgIron: 1mg
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