Fresh Corn Salad
This Corn Salad recipe is a perfect summer side dish. It's full of fresh corn, tomatoes, onions and parsley with a tangy dressing.
Servings: 8 servings
Ingredients
- 5 Ears of white or yellow corn or a mix of both (~4 cups of frozen/canned will work as well)
- ½ cup Diced red or white onion
- 2 tablespoons Fresh minced parsley
- 3 Roma tomatoes seeded and diced
- Salt and pepper to taste
Dressing:
- ¼ cup Olive oil
- ¼ cup Red wine vinegar
- 1 Garlic clove minced
Instructions
- Whisk the dressing together in a small bowl and set aside.
- Remove the husks and silk from the corn and trim the ends.
- Heat a large pot of salted water to boiling, then submerge the corn cobs. Cook for 3-4 minutes. Drain. (Note - you can also grill or microwave your corn; do whatever you prefer).
- Remove corn kernels from the cob with a sharp knife and transfer kernels to a large mixing bowl. Toss with diced tomato, onion, parsley and the dressing. Taste and add salt and pepper as desired.
- Serve chilled or at room temperature.
Notes
- Feel free to customize the ingredients however you like.
-
- Swap out the vinegar for a different flavor. My husband love when I use lime juice.
- Use cilantro instead of parsley.
- Add more or less of any of the ingredients.
- Fresh corn is preferred but frozen or canned may be used.
Nutrition
Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg
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