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fresh corn salad

(1)
Shaay avatar
Recipe by
Shaay Smith
@Shaay
Track Town, OR

When fresh corn becomes abundant in late summer, we eat it every possible way. This clean, versatile salad can be a side dish, or add additional ingredients and make it a main dish (see variations). It's hearty enough to be a main dish salad on days when it's just too hot to cook!

The simple flavors and colorful veggies even satisfy picky kids. It's also great for potlucks.

read more
(1)
yield 8 -10 as a side dish, 4-6 as a main dish (see variations)
prep time 10 Min
method No-Cook or Other

Ingredients For fresh corn salad

  • 5-6
    corn cobs' worth of fresh kernels
  • 1/4 - 1/2 c
    finely diced onion, either sweet or purple
  • 1 c
    diced tomatoes, or halved cherry tomatoes
  • 1/4 - 1/2 c
    fresh parsley, minced
  • 1 Tbsp
    olive oil
  • 2-3 Tbsp
    fresh squeezed lemon juice
  • 2
    grinds of black pepper
  • 2 dash
    salt

How To Make fresh corn salad

  • 1
    Cut kernels off of fresh, raw, corn cobs into a large bowl.
  • 2
    Finely dice onion, mince parsley, and chop tomatoes - add everything to the bowl of corn kernels.
  • 3
    Add 1 T olive oil, 2-3 Tablespoons fresh lemon juice, a couple of grinds of black pepper and a couple of dashes of salt. Mix gently.
  • 4
    Serve immediately over a bed of fresh baby greens or spinach leaves. Corn salad (without greens) will keep well in the refrigerator for 3 days.
  • 5
    Main Dish Variation: Double the olive oil, lemon juice, pepper and salt. Add one can of well rinsed garbanzo beans (chickpeas) or red or white kidney beans. Serve over greens, or on a bed of warm cooked grains, like quinoa, rice or bulgar wheat, topped with a layer of fresh spinach.
  • 6
    Mexican Variation: Make this into a Mexican style side dish by replacing the parsley with 2-3 T fresh minced cilantro, and the lemon juice with lime juice. Add 1/4 teaspoon cumin powder. 1/2 C chopped red or green bell pepper is a nice addition too.
  • 7
    Mexican Main Dish Variation: To the Mexican version above, add one can of well rinsed black beans. Double the amount of olive oil, lime juice, salt and pepper. Serve over greens or a bed of cooked brown rice or quinoa, garnished with chunks of ripe avocado and strips of red or green bell pepper.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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