Corn on the cob screams summer to me. I have such fond memories of buttery fingers and corn stuck between my teeth as a kid. We would eat corn on the cob all.the.time during the summer months. It is still one of my favorite side dishes and I adore all of the variations on this simple summer food.
A Versatile Salad
This could really be transformed to meet your personal tastes – you could add onion, bell pepper, a tasty soft cheese…the dressing is mild and would pair perfectly with whatever you wanted to toss into this versatile salad.
Methods of Cooking Corn on the Cob
Add husked corn to a large pot, fill with water, cover and bring to a boil. Once water is boiling, remove from heat.
Wrap husked corn in a damp paper towel and place on a dinner plate. Microwave for 5 minutes. Remove paper towel.
Prep Your Veggies
Pro Tip: You want to dice all of your remaining ingredients. When using the word “dice” it refers to cutting a vegetable into cubes of a specific size – usually about a half an inch. Chopping is less precise and refers to a larger size. So, in this recipe we want all ingredients to be diced to about a half an inch.
Next you want to cut your cooked corn from the cob and toss all ingredients together in a large bowl.
Cilantro Vinaigrette Made With Real Salt
For the dressing I juiced a lime – about 1/4 cup of liquid. Then I added about 1/2 cup of olive oil, some salt and lemon pepper, a clove of garlic, some onion powder, and about 1/4 of a bunch of cilantro.
When it comes to seasoning – I always choose Redmond Real Salt. It is simply the best. Their new flavor grinders are amazing and paired perfectly with this dressing.
Pro Tip: Making dressings in the blender is a cinch. Throw all ingredients in the blender and blend until smooth. On the Blendtec I used the dressing mode.
Keep In Touch
This easy corn salad is a summer beach party for your mouth!
- 4 ears of corn
- 1 large cucumber diced
- 2 avocados diced
- 1/2 pint cherry tomatoes halved
- 1 lime juiced
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp lemon pepper
- 1 tsp onion powder
- 1 clove garlic minced
- 1/2 bunch cilantro
- Prepare 4 ears of corn by removing husks and placing in a large pot. Fill with water, cover, and bring to a boil. Once boiling turn off heat.
- If desired, transfer corn to a grill and char the outside.
- Cut corn from the cob using a sharp knife and transfer to a large bowl.
Add cucumber, tomato, and avodado.
- Toss with dressing (recipe below.)
In a blender combinelime juice, olive oil, salt, lemon pepper pepper, garlic, onion powder, and cilantro.
- Blend until smooth.