Summer Corn Salad
Summer Corn Salad is a refreshing and flavorful summer salad full of fresh corn, red onion, honey goat cheese, cherries, and a fresh basil vinaigrette. This garden-fresh salad is so easy to make and is sure to become a staple in your home this summer.
Servings: 6
Calories: 208kcal
Equipment
- Cherry pitter
Ingredients
- 5 ears of corn
- olive oil, for cooking
- 1 cup fresh cherries, pitted and sliced in half
- 1/4 cup red onion, very thinly sliced
- 1/4 cup honey goat cheese, crumbled
Basil Lime Vinaigrette
- 1/2 cup fresh basil leaves, packed
- 1 shallot, roughly chopped
- 1 clove of garlic
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1-2 limes, juice
- 1/3 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
Instructions
- Heat a cast iron skillet on medium-high heat. Brush a thin layer of olive oil over the 3 ears of corn and place it on the skillet. Cook for 2-3 minutes on each side, or until kernels begin to char.
- Remove the corn from the pan and allow it to come to room temperature. Use a sharp knife to carefully remove the kernels from the cob (the raw corn too) and place them in a large mixing bowl.
- Add the cherries, sliced red onion, and crumbled goat cheese to the bowl and set aside.
- Add all of the basil lime vinaigrette ingredients to a food processor and mix on high until fully combined. This will make more than you need for the salad, but will keep in the fridge for 3-4 days.
- Add a few tablespoons of the vinaigrette to the salad and mix until combined. Garnish with fresh basil if desired and serve.
Video
Notes
- Store leftover vinaigrette in an airtight container in the refrigerator for 3-4 days. Use it on this avocado salad or on these shrimp tacos.
Nutrition
Calories: 208kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 238mg | Potassium: 231mg | Fiber: 2g | Sugar: 10g | Vitamin A: 314IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg
