Summer Corn Salad

Summer and corn just go together. Crunchy and naturally sweet, toss the corn, a few other veggies and a light vinaigrette and you have a perfect side salad or light lunch. Boil the corn for a 2 minutes or eat it raw. The red onion and red bell pepper bring some color that make the salad pop. This is a great salad for a picnic, to take over to a friend or to bring to work. If you are using some avocado, wait until serving to add it to the salad. This is a salad that looks, smells and tastes like summer. Recipe is below.

Foodie Lit

Historical Fiction is one of my favorite genres. You enter another time and place, meet real people and experience the lives of others. There are some eras that draw us, some stories that move us, and some that change your vision. These are words that help us understand our own era more clearly and with greater perspective. And these are wonderful reads. Try one or all! See my 5 choices below with links to the reviews.

Summer Corn Salad

Yield: 2 for a light meal and 4 for a side salad

 

Salad

2 ears sweet corn, shucked

1/2 cup red onion, diced

1/2 cup red bell pepper, deseeded and diced

1/2 cup green pepper, deseeded and diced

2 stems and white part green onions, finely sliced

 

Dressing

3 tablespoons apple cider vinegar or lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon sugar, honey or maple syrup

1 clove garlic, minced

3 tablespoons fresh basil, finely sliced

3 tablespoons olive oil

 

 

  1. Place ears of corn plus 1 teaspoon sugar into boiling water and cook for 2 minutes. Remove, drain and run cold water over it. Or cook for 4 minutes on high in microwave. Drain and run cold water over ears of corn.

  2. Mix prepared vegetables with the corn. Refrigerate until ready to serve.

  3. In a bowl or jar, mix vinegar, salt, pepper and sweetener. Add olive oil and mix thoroughly. When ready to serve salad, add to corn salad, toss gently.

 

Expandthetable Suggestions
Add other veggies and fruit: 1/4-1/2 cup cooked or canned black beans, drained; 1/2 cup cucumber diced (peeled if not organic); 1 avocado, diced (cut immediately before serving)
Raw Vegan: Use raw sweet corn, washed, in salad. Use raw stevia or squeezed fresh fruit juice, such as apple or pear juice, for a sweetener.
Reduce the sugar: Use 1/2 teaspoon Stevia in place of sugar.

Tip: To cut kernels off the cob, hold the cob firmly and slice off

a few rows vertically. Then place the cob on the flat part, and

slice off the kernels. Turn, keeping the cob on the flat surface.

The flat surface makes it easier to cut the kernels and not your

fingers! Save the cobs for your soup stock. They easily freeze.

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The Wedding Officer by Anthony  Capella.
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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now for the holidays!

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