This is my take on a side dish I recently ordered at a restaurant. It was a chilled corn salad with a zesty, sweet vinaigrette. I instantly loved it and thought what a great salad to make when summer produce is at it’s peak.
I changed up a few things and added in zucchini along with the corn in my version and I must say this salad has really been a summer hit.
Get your hands on some good corn, the sweeter the better because it’s the star ingredient in this salad.
The corn when added in with all the other fresh ingredients makes for a truly delicious combination of flavors.
This is in now my top three favorite summer salads which I’ll be making on repeat until summer zucchini and corn go out of season which will be a sad day, but until then, enjoy!
- 2 fresh corn on the cobs steamed for 4 minutes, cooled and cut into planks and kernels
- 1 or 2 small zucchini, cut in half lengthwise then sliced thin into half moons
- red and yellow mini peppers sliced thin
- radishes cut in quarters
- cherry tomatoes, halved
- red onion, diced
- green onion, diced
- feta, queso fresco, or fresh mozzarella, diced
- basil and fresh parsley
- salt and pepper to taste
- FOR THE VINAIGRETTE.
- ¼ cup, olive oil
- 2 Tbl. white balsamic vinegar
- 1 Tbl. lime juice
- 1 Tbl. honey
- pinch of granulated garlic
- salt and pepper to taste
- whisk til emulsified
- All the ingredients besides the corn and zucchini I added as much to my liking, so do the same, no exact measures there. You can also double the vinaigrette as well.
- Place all the ingredients into a pretty serving bowl then pour the vinaigrette over the top and toss gently to coat.
- ENJOY!
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I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
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