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Prep time
15 minutes
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Cook time
5 minutes
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serves
3 to 4
Author Notes
"There is nothing better than a sweet corn salad in the summer. What’s great about this dish is that it can be made with fresh or frozen corn. I love using grilled corn but if you are short on time charring frozen corn in a pan is just as delicious. This salad is a perfect addition to your summer BBQ menu!"—Kit Keenan
—Food52
Ingredients
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3 cups
corn kernels (fresh or thawed if frozen)
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1/3 cup
toasted pine nuts
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3
Persian cucumber, diced
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1 tablespoon
fresh chives, chopped
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Parmesan cheese, shaved or grated (to taste)
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2 tablespoons
Fresh basil leaves, torn (for garnish)
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1/3 cup
mayonnaise
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4 tablespoons
lemon juice
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2 tablespoons
extra virgin olive oil
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1/2 teaspoon
garlic powder (or 1 small clove garlic, minced)
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Salt and pepper to taste
Directions
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Prepare the Corn: If using fresh corn, grill the corn until tender. Cut the kernels off the cob. If using frozen corn, thaw and drain well. Heat a grill pan or a skillet over medium-high heat. Add the corn kernels in a single layer and let them char for about 5-7 minutes, stirring occasionally, until they are slightly blackened and charred. Remove from heat and let cool slightly.
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Make the Dressing: In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, garlic powder (or minced garlic), salt, and pepper until well combined. Adjust seasoning to taste.
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Assemble the Salad: In a large mixing bowl, combine the corn kernels, toasted pine nuts, diced Persian cucumber, basil, and chopped chives.
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Add Dressing and Toss: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated with the dressing.
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Serve: Transfer the salad to a serving dish or individual plates. Top with shaved or grated Parmesan.
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