Summer Corn Salad Recipe

Corn: Fresh, sweet corn cut off the cob adds a juicy crunch to the salad.

Cherry tomatoes: These small, sweet tomatoes add a burst of color and flavor.

Red onion: Finely chopped for a mild, pungent kick that balances the sweetness of the corn and tomatoes.

Cilantro: Freshly chopped to add a bright, herbaceous note.

Olive oil: Used in the dressing to add richness and help meld the flavors together.

Lime juice: Adds a fresh, tangy acidity that brightens the salad.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a subtle heat and depth to the dish.

To enhance the flavor of the corn, consider grilling it instead of boiling. Grilling adds a smoky, charred taste that complements the sweetness of the cherry tomatoes and the freshness of the cilantro. Simply brush the ears of corn with a bit of olive oil and place them on a hot grill for about 10 minutes, turning occasionally until they are evenly charred. Once cooled, cut the kernels off the cob and proceed with the recipe as directed.

• corn - Substitute with frozen corn: If fresh corn is not available, frozen corn can be used. Just thaw and cook it before adding to the salad.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them a good alternative.

• red onion - Substitute with green onions: Green onions provide a milder flavor and a nice crunch, which can complement the salad well.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley offers a different but still fresh and vibrant flavor, suitable for those who may not enjoy cilantro.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, making it a good alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist to the salad.

• To store your summer corn salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad can be kept fresh for up to 3 days. Beyond this, the vegetables may start to lose their crispness.
• If you plan to enjoy the salad later, give it a good toss before serving. This ensures that the dressing is evenly distributed.
• For freezing, note that corn freezes well, but the cherry tomatoes and red onion may lose their texture. If you still wish to freeze, consider freezing only the corn and adding fresh tomatoes and onion when ready to serve.
• To freeze the corn, spread the kernels on a baking sheet in a single layer and place in the freezer until they are solid. This prevents clumping.
• Once frozen, transfer the corn kernels to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• When ready to use, thaw the corn in the refrigerator overnight. Combine with fresh cherry tomatoes, red onion, and cilantro before adding the dressing.
• Always taste and adjust the seasoning before serving, as the flavors can mellow during storage.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Once the oil is hot, add the corn salad.
  4. Stir occasionally until the salad is heated through, about 3-5 minutes.
  5. Remove from heat and serve immediately.

• Microwave Method:

  1. Place the corn salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and microwave for an additional 30 seconds if needed.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the corn salad evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through.
  5. Remove from the oven and serve warm.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place the corn salad in a heatproof bowl that fits snugly over the pot.
  3. Cover the bowl with a lid or aluminum foil.
  4. Steam for 5-7 minutes, stirring occasionally.
  5. Carefully remove the bowl and serve immediately.

• Large mixing bowl: To combine the corn, cherry tomatoes, red onion, and cilantro.

• Small bowl: To whisk together the olive oil, lime juice, salt, and black pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Chef's knife: To finely chop the red onion and cilantro.

• Cutting board: To provide a surface for chopping the vegetables and herbs.

• Measuring cups: To measure out the cherry tomatoes and red onion.

• Measuring spoons: To measure the olive oil, lime juice, salt, and black pepper.

• Serving spoon: To toss the salad and serve it.

• Refrigerator: To chill the salad if you are not serving it immediately.

Use frozen corn: Save time by using frozen corn instead of cooking fresh ears. Just thaw and mix.

Pre-chop ingredients: Pre-chop the red onion and cilantro in advance to streamline assembly.

Ready-made dressing: Use a store-bought lime vinaigrette to skip making the dressing from scratch.

Cherry tomatoes: Buy pre-halved cherry tomatoes to eliminate cutting time.

Batch prep: Make a large batch and store in the fridge for quick meals throughout the week.