I love a fresh side to serve that is light on the dressing and full of fresh vegetables. Summer corn salad is a perfect side dish or a great addition to any fresh salad. I’ve also used it as a topping to both my chile-lime shrimp tacos and slow cooker chicken tacos. While corn isn’t the healthiest ingredient, and even a disputed vegetable, its one of my favorite summer foods.
I prefer to make this summer corn salad with fresh corn right off the cob. Just boil on the stovetop for 10 minutes then use a corn peeler to remove off the cob.
Shopping List
- 2 cups cucumber, finely chopped
- 1 1/2 cups cherry tomatoes, cut in fourths
- 1 1/2 cups corn, fresh or thawed from frozen
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
To make the dressing…
- Whisk together olive oil, lime juice, and salt and pepper in a small serving bowl.
- Set aside and store until ready to serve.
To make the salad…
- In a large bowl, combine corn, tomatoes, cucumber, and basil.
- Mix together and refrigerate until ready to be served.
- Drizzle the dressing on the vegetables right before serving.
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