Sweet Corn Salad with Balsamic Vinaigrette
       

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I’ve been meaning to make a corn salad for a long time, and finally got around to it today. This dish is phenomenal if you use fresh corn straight off of the cob. I used frozen corn, and it was still pretty awesome.

It’s also a good way to use up any fresh vegetables you have lying around before they go bad. You can use squash, roasted eggplant,  black beans, green peppers, or whatever makes you feel all warm and fuzzy inside! I would have added a diced jalapeno if I wasn’t already serving it with spicy chicken.

To make it my way (4 servings), you will need:

For the veggies:

  • Half of an onion, diced
  • 1 tbs brown sugar
  • Approx 4 ears of fresh corn, or 2 cups of frozen corn
  • 1 bell pepper (any color will do, but I used half red and half orange), diced
  • 1 medium-to-large tomato, or 2 small tomatoes, diced
  • salt & pepper, to taste

For the dressing:

  • 1 tbs white balsamic vinegar
  • 3 tbs olive oil
  • handful of large basil leaves (5 or 6), chopped
  • salt & pepper, to taste
  • 1 garlic clove, finely minced

The first thing to do is caramelize the onions. Heat some oil (olive or vegetable) over medium-low heat in a large saute pan. Add the chopped onions and cook until very soft, about 5 minutes. Add in the brown sugar and cook over med-low for an additional 5-10 minutes. As you can see, I let the edges of the onions get a bit too brown while the middle was still white. This was a result of the pan being too hot. If it happens to you, just turn the heat down to low.

Once the onions are nice and caramelized, add in the chopped peppers. Cook over medium for about 3 minutes.

Now add in the corn and cook for an additional 5 minutes, or until heated through.

Now make the dressing. Add all of the dressing ingredients into a separate bowl, and whisk until well combined. Add the tomatoes and coat, then add it all to the rest of the corn mixture.

Sorry for the indecent exposure of that photo ^ . Har har, indecent exposure. Get it? Photography joke? Exposure? Yeah. Okay, I’ll stop. >.>

Serve and enjoy! This goes really well with chicken (I served it with spicy chipotle BBQ chicken drumsticks). You could also serve with tortilla chips like pico de gallo. Either way – it’s a fantastic, flavorful dish that will add a punch of color to any meal!

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  • how colourful and delicious salad!

    • admin

      Thank you! 🙂

  • Corn has been almost an obsession with me this summer… this salad looks just wonderful!