Fresh corn salad for bright summer plates
A fresh corn salad showcases sweet, crisp kernels paired with herbs, acid, and a little fat. It’s versatile—serve as a side, taco topping, or tossed with grains.
Building blocks:
- Kernels: cut from fresh ears, briefly blanched or pan-seared for extra flavor.
- Vegetables: cherry tomatoes, red onion, cucumber, bell pepper, or avocado.
- Herbs: cilantro, basil, or chives add freshness.
- Dressing: lime or lemon juice, olive oil, salt, and a touch of sweetener if needed.
Simple steps:
- Toss kernels and diced vegetables in a bowl.
- Whisk dressing ingredients and pour over salad.
- Add herbs, season with salt and pepper, and chill 15–30 minutes to meld flavors.
Flavor variations:
- Southwest: add black beans, corn, cilantro, cumin, and a lime-chili dressing.
- Mediterranean: feta, olives, cucumber, and oregano with lemon-olive oil dressing.
- Creamy: mix with a yogurt or mayo-based dressing for a richer salad.
Tips:
- Dress lightly right before serving if adding avocado.
- If making ahead, store dressing separately and mix to keep textures bright.
Avoid over-dressing which can make the salad soggy; aim for a lively balance of sweet, tangy, and salty.