Summer, with its long, sun-drenched days, calls for meals that are light, fresh, and easy to prepare. And nothing quite captures the essence of summer like a vibrant fresh corn salad. Bursting with color and flavor, this recipe is your go-to for a refreshing, healthy, and delicious side dish that’s perfect for any summer gathering. Let’s get started!
- 5 ears of fresh corn, shucked
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, finely diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
1. Preparing the Corn: Boil the corn in a pot of salted water for 3-4 minutes until tender-crisp. Drain and immerse it in ice water to stop the cooking process and preserve its bright color. Once the corn is cool, cut the kernels off the cob.
2. Preparing the Salad: In a large bowl, combine the corn kernels, diced bell peppers, red onion, cucumber, cherry tomatoes, and chopped basil.
3. Dressing the Salad: In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper. Pour the dressing over the salad and toss until everything is well combined.
4. Serving the Salad: This salad can be served immediately, but for the best flavor, cover it and let it sit in the refrigerator for an hour or two before serving. This allows the flavors to mingle and meld together.
Variations and Tips
Feel free to get creative with your salad! Add some diced avocado for creaminess, or some crumbled feta cheese for a tangy twist. Grilling the corn instead of boiling it can add a wonderful smoky flavor.
There you have it! A fresh, vibrant, and oh-so-summery corn salad recipe. Please share your corn salad creations and experiences in the comments below!