Perfect for picnics & barbecues
Summer corn salad is perfect for those hot summer days when you want something light and refreshing. It goes perfectly with anything grilled (vegetables, mushrooms, chicken, fish, or meat) or as a picnic item.
I especially like summer corn salad with fresh herbs, especially cilantro and mint. But it also goes well with parsley and basil. In this version, I also add baby arugula, although you can make a simpler version without arugula.
How to make summer corn saladPrint
spring or filtered water
2 ears sweet corn (or 2 cups frozen corn, steamed)
1 teaspoon ume plum vinegar (or large pinch sea salt)
juice of 1/2 small lemon (or lime)
1 tablespoon extra-virgin olive oil
sea salt and black pepper, to taste
1 small red bell pepper, diced
1 cup baby tomatoes, sliced in half
1 large avocado, cubed
2 scallions, thinly sliced
3 cups baby arugula
handful fresh cilantro, basil, parsley, or mint (or a combination), chopped
Add about an inch of water to a large skillet or soup pot with a lid, add corn, place lid on, and bring up to a boil. When steam comes out from the sides of the lid, turn heat to low and steam for 2-3 minutes, turning corn once with tongs to cook evenly. Take corn out of the pan and let cool on a plate. When cool enough to handle, slice kernels off the cob.
In a large bowl, whisk together ume plum vinegar, lemon juice, olive oil, and a few grinds black pepper. Add steamed corn, bell pepper, avocado, and scallions. Gently toss together so dressing coats all of the vegetables. Gently fold in baby arugula and fresh herbs.
- Substitute peeled, diced cucumber for the avocado
- Substitute 1 cup drained, rinsed black beans and 1/2 teaspoon cumin powder for the baby arugula