Summer’s arrived when you get that warm breeze and start feeling the urge for something bright and fresh. A corn salad is just the ticket to get it-it’s not exactly side dish, but a flavor burst of the season. Sweet corn, juicy tomatoes, crispy cucumbers, and spicy red onions mingle in a bowl of pure sun. It’s simple to make, super healthy, and pairs with everything from grilled hamburgers to vegetables. This salad’s a party favourite that’s almost as stunning as it is delicious.
1. Corn: The Dish’s Star
Corn Chowder
Equipment
- 1 Large Heavy Soup Pot Or Dutch Oven, for even heat distribution.
- 1 Slotted Spoon For removing bacon while leaving fat.
- 1 Cutting Board
- 1 Chef's knife For prepping vegetables and bacon.
- 1 Whisk For incorporating flour into stock smoothly.
Ingredients
Main
- 4 slices bacon sliced to 1/4-inch pieces
- 1 tablespoon butter
- 3 cloves garlic roughly chopped
- 2 stalks celery medium dice
- 1 medium carrot medium dice
- 1 onion medium dice
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups homemade or low-sodium chicken stock
- 4 ears corn kernels removed or 12 ounces frozen corn kernels
- 1 medium baseball-size red potato medium dice
- 1 teaspoon chopped fresh thyme
- 2 cups whole milk
Instructions
- Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
- Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
Notes
Corn’s the star of the show, delivering that sweetness of summer crunch. Use only fresh corn cut off the cob its taste and texture scream summer. If you’re short on time, frozen corn that you’ve thawed out is okay, but don’t use canned corn, it just doesn’t taste the same. To boil fresh corn, boil it for approximately three minutes per cob. Any more than that, and it’s going to soften up and be mushy, which you don’t really want that crunch bite. If it’s been frozen, dry off after thawing, then throw it in a hot pan with oil for a few minutes until browned. That brief sauté provides the toasty sweetness that’s worth it.
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2. The Veggie Crew
Homemade Ranch Dressing
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Mixing Bowl Medium size
- 1 Whisk or fork
- 1 Measuring Spoons and Cups
Ingredients
Main
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves minced
- 2 tablespoons fresh dill minced
- 1 tablespoon minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Dash hot sauce
- 1/4 to 1/2 cup buttermilk as needed for desired consistency
Instructions
- Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
- In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Notes
The supporting vegetables provide a burst of color and texture to this salad. Cherry tomatoes are a necessity those little pockets of sweetness are pure magic with every bite. Use red, or add some yellow or purple in for added pizzazz. Cucumbers provide a refreshing, cool crunch to cut against the sweetness of the corn. Chop them up and make them one uniform bite. Red onions finely chopped bring a snappy, zesty bite and a splash of purple pizzazz. Craving a change of pace? Add in a green or colored bell pepper for added flare and a bit of mild sweetness. The veggies complement one another to make every bite interesting.
3. Herbs for Flavor
Fresh herbs elevate this salad to a whole new level. Basil’s my top pick its sweet, peppery aroma just sings with corn. Chop fresh for that summer fragrance. Dill’s another overall winner, particularly if you’re getting creamy, with its gentle citrus flavor. You can also mix and swap in chives, thyme, or parsley for varying versions. Fresh is always best; dried herbs just don’t deliver that zing. A light sprinkle of chopped herbs brings it all together and provides that zing of freshness.
Homemade Ranch Dressing
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Medium Mixing Bowl
- 1 Whisk or Spoon
Ingredients
Main
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves minced
- 2 tablespoons fresh dill minced
- 1 tablespoon minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Dash hot sauce
- 1/4 to 1/2 cup buttermilk as needed for desired consistency
Instructions
- Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
- In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Notes
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4. Fun Add Ins
Fresh Corn Salad
Equipment
- 1 Large Pot For boiling corn
- 1 Large Bowl For ice bath and mixing salad
- 1 Colander or Strainer For draining corn
- 1 Sharp Chef's Knife For cutting corn kernels, dicing onion, and julienning basil
- 1 Cutting Board For safe and efficient prep
Ingredients
Main
- 5 ears of corn shucked
- 1/2 cup small-diced red onion 1 small onion
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Instructions
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
- Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Notes
Want this salad to be a hit? Throw in some add ins. Thick cut bacon, crispy is the way to make adds smoky, crunchy yumminess that goes perfectly with the fresh. Crumbling in some feta cheese gives a salty, tangy flavor that’s a step away from Mediterranean. If you want something less strong, fresh mozzarella is wonderful, melting into the salad. Avocado’s another excellent pick dice up a ripe but not too soft one for creamy richness without overwhelming the salad. These add-ins allow you to dress the salad to your mood or occasion.
5. Dressing It Up
The dressing ties it all together. A light vinaigrette is simple: blend extra virgin olive oil, fresh lime juice (don’t use bottled it’s not worth it), a dash of apple cider vinegar, a pinch of sugar to temper the pucker, and a pat of Dijon mustard for a kick. Add pepper and salt, done. For richer, use creamy dressing made of ground mustard, vinegar, sour cream, and mayo. Tart and creamy, it pairs well with sweet vegetables and bacon. Zesty or creamy, dressing finishes the salad.
Blistered Corn and Scallion Salad
Equipment
- 1 Grill or Large Cast-Iron Skillet For blistering corn and scallions
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Whisk For emulsifying the dressing
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- â…“ cup extra-virgin olive oil plus more for grill
- 4 ears of corn husked
- 1 bunch scallions
- 2 Tbsp. fresh lime juice
- 2 Tbsp. sherry vinegar or red wine vinegar
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- Freshly ground black pepper
- 12 oz. mixed heirloom tomatoes chopped, and/or cherry tomatoes, halved
- 1 cup torn Thai or sweet basil plus more for serving
Instructions
- Preheat your grill or a large cast-iron skillet to medium-high heat and lightly oil the grates or pan to prevent sticking.
- Lightly coat the husked corn ears and whole scallions with a small amount of extra-virgin olive oil.
- Place the corn on the preheated grill or skillet and cook, turning occasionally, until the kernels are blistered and tender, about 8-10 minutes. Remove and set aside to cool slightly.
- Add the scallions to the grill or skillet and cook until softened and lightly charred, about 2-3 minutes per side. Remove and roughly chop.
- Once the corn is cool enough to handle, carefully cut the kernels off the cobs into a large mixing bowl.
- To the bowl with corn, add the chopped scallions, chopped heirloom tomatoes, and/or halved cherry tomatoes.
- In a separate small bowl, whisk together the â…“ cup extra-virgin olive oil, fresh lime juice, sherry vinegar (or red wine vinegar), kosher salt, and freshly ground black pepper to taste.
- Pour the prepared dressing over the corn, scallions, and tomatoes in the large mixing bowl.
- Gently toss all ingredients to combine thoroughly, ensuring the dressing evenly coats everything.
- Fold in the 1 cup torn Thai or sweet basil, taste, and adjust seasoning as needed before serving immediately, garnished with more fresh basil if desired.
Notes
Summer’s best ingredients from this salad lovingly treated. Great for potlucks or backyard barbecues, it pairs well with anything from steaks to grilled chicken. Easy, fresh, and crowd-pleasing.
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Putting It Together
It is simple to prepare this salad but does require a little attention to detail. For fresh corn, boil it for no longer than three minutes to tenderize it. Don’t overdo it and make it mushy, though, but rather crunchy. Frozen corn? Dehydrate it, then quickly sauté it to intensify the flavors. Cut cherry tomatoes in half, dice cucumbers, and cut thin slices of red onion so that every bite contains a bit of each. Prep work in this instance maintains the balance of the salad and is pretty to look at as well.
Super Sloppy Joes
Equipment
- 1 Large Skillet Preferably cast iron or heavy-bottomed for even browning
- 1 Wooden Spoon or Spatula For breaking up meat and stirring
- 1 Cutting Board
- 1 Chef's knife For chopping vegetables
- 1 Measuring Spoons and Cups
Ingredients
Main
- 1 tablespoon extra-virgin olive oil 1 turn of the pan
- 1 1/4 pounds ground beef sirloin
- 1/4 cup brown sugar
- 2 teaspoons to 1 tablespoon steak seasoning blend such as McCormick brand Montreal Seasoning
- 1 medium onion chopped
- 1 small red bell pepper chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 4 crusty rolls split, toasted, and lightly buttered
- Garnish: sliced ripe tomatoes pickles, Deviled Potato Salad
Instructions
- Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
Notes
For dressing, combine your vinaigrette ingredients in a bowl or shake them in a jar. If you’re making creamy, whisk together the mayo, sour cream, vinegar, and mustard until smooth. Splash the dressing over the vegetables and toss lightly don’t squish them up. Allow the salad to stand for 10 minutes to allow the flavors to combine, or chill it in the fridge for an even fresher texture. If you have feta, add this on top just before serving so it remains crumbly and separate.
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Make It Your Own
This salad is really laid-back. Replace mozzarella with feta if you prefer milder flavor. Fancy free and feeling like indulging? Add a spoon of pesto on top for a decadent, herby flavor. Combine and alter the herbs thyme or chives make it their own. If you are using regular cut bacon, use three slices so the flavor is still strong. Any colored bell pepper will do, so pick one that is nice looking. You can even prep it ahead store it in the refrigerator in an airtight container for four days. Hold off until presentation time to add the bacon, basil, or dill so they will remain fresh and crunchy.
This salad pairs well with any summer meal. It’s excellent served with hamburgers, BBQ chicken, fried shrimp, or even fancier fare such as grilled salmon or crab cakes. It’s light enough to accompany heavy main courses but substantial enough to stand alone for a meal on a picnic or potluck, equivalent to coleslaw or potato salad.
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Why It’s a Summer Must
This corn salad is not only dinner, it’s summer in a bowl. It’s less about mucking about with complicated recipes and more about taking the best corn, tomatoes, and herbs and showcasing them on their own. Grill the corn just right, adjust the dressing, and you’ve got a light, bright, and completely craveable thing on your hands. Whether you’re making it for a party or simply for home at the dinner table, this salad’s an opportunity to experiment with flavors and have something that everybody enjoys. It’s simple enough for beginners but allows you to play and adjust if you feel creative. Share and serve, bring it to friends, and bask in the summer spirit it’s the type of dish that puts you in a smile.
