Fresh Summer Corn Salad
Fresh Summer Corn Salad
Fresh Summer Corn Salad

Fresh Summer Corn Salad

David Venable

This beautiful salad is made for summer's bounty. The corn could also be grilled to turn this simple salad into a hot, tasty side dish.

Ingredients

  • 6 ears of corn, shucked
  • 1 avocado, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 clove garlic, finely minced
  • 1 Tbsp sugar
  • 3 Tbsp red wine vinegar, divided
  • 3 Tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3 cups mixed lettuces (such as romaine, red leaf, and butter), roughly torn
  • 1/2 red onion, sliced
  • 1 cucumber, sliced
  • 1/2 cup fresh basil leaves, julienned (optional garnish)
  • 1/2 cup feta cheese, crumbled (optional garnish)

Directions

Bring a large pot of water to a boil and add the sugar and one Tbsp of vinegar. Add the corn and bring the water to a rolling boil. Cover the pot, remove it from the heat, and let the corn sit for 10 minutes. Remove the corn from the pot. When cool enough to handle, remove the kernels with a knife or the Genius slicer.
Toss the kernels in a medium-size bowl with the avocado, tomatoes, garlic, the remaining vinegar, olive oil, salt, and pepper.
Arrange the lettuce on a serving plate and top with the red onion and cucumber slices. Spoon a mound of the corn mixture on top. Top with the basil and feta cheese, if desired.

Cook's Notes

The secret to perfectly cooked corn on the cob is to cook the corn in water that's been enhanced with two special ingredients – sugar and vinegar. Use just a touch of each. The result is juicy corn kernels that literally pop off the cob and sprinkle morsels of sweet, buttery corn all throughout your mouth when you take a bite.

Print Recipe