Summertime Fresh Corn Salad

15m
Prep Time
4m
Cook Time
19m
Ready In


"Another end of the week fridge cleaning recipe for me. Did you know balsamic vinegar helps lower blood sugar?"

Original is 5 servings

Nutritional

  • Serving Size: 1 (249.4 g)
  • Calories 340.8
  • Total Fat - 11.6 g
  • Saturated Fat - 6 g
  • Cholesterol - 67.9 mg
  • Sodium - 831.8 mg
  • Total Carbohydrate - 54.4 g
  • Dietary Fiber - 7.3 g
  • Sugars - 34.6 g
  • Protein - 7.3 g
  • Calcium - 62.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 27.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Boil corn and carrots in salted water for 3-4 minutes, then drain and cool in very cold water. It should be cooked a little, but still crunchy.

Step 2

When corn is cool enough to handle, trim the end of the ear of corn so it stands easily, and using your utility knife, cut the kernels off the sides of the ears of corn.

Step 3

Chop the carrots.

Step 4

Toss it all in a bowl with the other ingredients and mix well; chill before serving.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose ears of corn that have fresh, green husks and bright yellow silk.
  • Look for bell peppers that are firm and brightly colored.

  • Replace the bell pepper with 1/2 cup of diced cucumber. This substitution will add a refreshing crunch and a cool flavor to the salad, making it a great summertime dish.
  • Replace the cotija cheese with 1/2 cup of crumbled feta cheese. This substitution will give the salad a more salty and tangy flavor, which will be a nice contrast to the other ingredients in the salad.

Mexican-Style Swap out the cotija cheese for queso fresco, add 1/4 cup diced red onion, and replace the oregano with 1 teaspoon of chili powder. Add a squeeze of fresh lime juice before serving.


Southwestern-Style Swap out the cotija cheese for pepper jack, add 1/4 cup diced red bell pepper, and replace the oregano with 1 teaspoon of cumin. Add a dollop of sour cream and a few slices of jalapeno before serving.


Grilled Chicken with Avocado Salsa: Grilled chicken is the perfect accompaniment to this fresh corn salad. The avocado salsa adds a creamy, tangy flavor to the dish and complements the flavors of the salad. Plus, the healthy fats from the avocado and olive oil help balance out the carbs from the corn and carrots.


Crispy Baked Sweet Potato Fries: Sweet potato fries are a great side dish to pair with the grilled chicken and avocado salsa. The sweetness of the potatoes pairs nicely with the tangy salsa, and the crunchy texture of the fries adds a nice contrast. Plus, the baked version is a healthier alternative to traditional fried fries.




FAQ

Q: How do I know when the corn is done cooking?

A: The corn should be cooked enough that it is slightly tender, but still crunchy. To test, use a fork to poke it and see if it's done to your liking.



Q: How do I store cooked corn?

A: Cooked corn can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to cool the corn completely before storing it.

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Fun facts:

Famous chef Julia Child was known to be a fan of fresh corn salads. Her recipe for a corn salad included a vinaigrette dressing made with olive oil, vinegar, and garlic.

In the early 1800s, Thomas Jefferson was known to be a fan of corn salads. He was known to serve them at dinner parties, and his recipe included tomatoes, bell peppers, onions, and olives.