Summer Corn Salad
This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ, as a packed lunch or for a picnic. Salads are awesome.
Servings: 8 side salads
INGREDIENTS
Salad Ingredients:
- 6 ears fresh corn (husk removed)
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1/4 red onion (sliced)
- 1/4 cup fresh parsley (chopped)
Dressing Ingredients:
- 1 teaspoon finely chopped garlic
- 2 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
INSTRUCTIONS
- Bring a large pot of water to boil. Add corn to boiling water and simmer for 5 minutes. Remove from hot water and allow to cool. Hold the cooled corn on the cob over a cutting board and cut corn kernels off the cob in strips using a knife. Add the remaining salad ingredients.
- In a small bowl, add dressing ingredients except salt and pepper to a small bowl and whisk together. Add salt and pepper to taste. Add dressing to salad ingredients and toss to combine and serve.
This would make a great entree with some grilled salmon, chicken, or steak.