Welcome to week 2 of the Summer Salad Series! This week, I'm sharing my mom's Fresh Summer Corn Salad. If you have left over corn-on-the cob, this is the salad for you! The bright yellow corn accented with reds and greens make this salad as good to look at as it is to eat.
For approximately 8 servings, you'll need:
- six ears cooked corn
- one green pepper
- one red pepper
- one cucumber
- one scallion
- 1/2 pint grape or cherry tomatoes
- small bunch of dill
- olive oil
- balsamic vinegar
- salt and pepper to taste
First, remove the cooked kernels of corn from the cob.
This gadget is a life saver - it adjusts to the cob size, and then you push down.
A nice, clean cut!
Break up any chunks of corn.
Cut the tops of the red and green peppers and remove the seeds. Slice each pepper in half, and then into 1/2 inch strips.
Then, dice the strips into 1/2 inch pieces. Add to corn.
Slice the scallion and add to corn.
Next, peel the cucumber. Cut in half, and then quarter each of these halves. Remove the seeds and dice into 1/2 inch pieces. Add to corn.
Cut the tomatoes in half and add to corn.
Finely chop dill and measure about 1/6 cup. Add more or less to taste.
With all your vegetables chopped and in the bowl, you are ready to make the dressing.
Pour 1/2 cup olive oil over salad and toss to coat. Then, add 2T 2t (almost 3 whole T) balsamic vinegar and mix again. Add salt and pepper to taste (notice no pepper in my photos - not a fan). Let salad sit 1-2 hours to marinate.
Enjoy your fresh summer corn salad! This is a great dish on its own, or along side chicken or steak.
Since making it this afternoon, I have been craving grilled chicken!
Happy eating!
