Life at Cloverhill

Recipe

Fresh Corn Salad

One of the great things about August here in Ontario is the fresh local corn that becomes available at roadside stands and farmers markets. The crisp, sweet cobs are the perfect side dish for any meal. Growing up, we’d have it almost every night when it was in season, especially when we had cousins visiting from England who just couldn’t get enough of the stuff.

While up visiting my parents on the weekend, I happened to see a few leftover cobs in the fridge and I snatched them up to make this quick and easy Summer salad.

 

Loaded with the fresh flavours of the season, this is sure to be a crowd pleaser at your next BBQ! Its also a great way to use up any leftover corn that you may have.

Fresh Corn Salad
 
Save Print
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 5 ears of corn, shucked and boiled
  • ½ cup red onion, diced
  • ½ cup red pepper, diced
  • ½ cup fresh basil, chopped
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • ½ tsp hot sauce
  • salt and pepper
Instructions
  1. In a large pot of boiling slated water, cook the corn for 7 minutes. Drain and allow to cool, then cut the kernels off the cob.
  2. Toss the kernels, red onion and red pepper into a large bowl. If you're planning to serve it right away, toss the basil in, otherwise its best to throw it in last minute before you serve it and prevent wilting.
  3. In a small bowl, mix together oil, vinegar, hot sauce, salt and pepper.
  4. Add dressing to salad and toss to coat.
  5. This is great served cold or at room temperature.

 

In a large pot of boiling slated water, cook the corn for 7 minutes. Drain and allow to cool, then cut the kernels off the cob. Toss the kernels, red onion and red pepper into a large bowl. If you’re planning to serve it right away, toss the basil in, otherwise its best to throw it in last minute before you serve it and prevent wilting.
In a small bowl, mix together oil, vinegar, hot sauce, salt and pepper.

 Add dressing to salad and toss to coat.

This is great served cold or at room temperature. I took it in my lunch the next day and it tasted even better!