Fresh Corn Salad Recipe with Blue Cheese and Tomatoes
Fresh corn is the star in this light, healthy, flavorful salad! It's a perfect side dish for BBQs, tailgate parties, or picnics - or you eat it straight out of the bowl!
Servings 4
Ingredients
- 3 cups fresh corn kernels
- 1 cup quartered cherry tomatoes
- 1/4 cup finely chopped carrots
- 1 green onion thinly sliced
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 garlic clove minced
- 1/4 cup blue cheese crumbles
- 8 basil leaves thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large bowl, stir together the corn kernels, tomatoes, carrots, and green onion.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, garlic, salt, and pepper.
- Drizzle the dressing over the corn mixture, add the blue cheese crumbles and basil, and stir.
- Taste and adjust the seasonings.
Notes
One ear of corn yields approximately 3/4 cup kernels, so you may nee dot adjust the recipe accordingly depending on the size of your corn.
The beauty of this salads it at it's so versatile. Try adding avocado, jicama, different herbs, fresh spinach or kale, radish, peppers, olives, or jalapeno to change it up.
If you want to make it ahead of time, wait until just before serving to stir in the basil and tomatoes. I don't love the texture of tomatoes once they've been refrigerated, but that's just a personal preference.
If you prefer, you can blanch it first by trimming the kernels off the cobs, dropping them into boiling water for 90 seconds, draining, and plunging them right into an ice bath to stop the cooking. Most people blanch the whole cob but trying to handle them hot seems silly to me. This is easier – and safer.