Summer Corn Salad: 3 Ways

One of my favorite recipes for summer is a fresh corn salad. We often have corn on the cob and whenever there is extra I’ll try to revive it into something new.

I love how you can easily swap out a couple ingredients and turn it into a totally different salad. Pictured is the Mediterranean inspired version. I’ll also let you know what to swap out to make it Italian style, and Mexican.

I never cook with measurements so I’ll try my best to guess how much of each ingredient you’ll need. Always taste along the way to see if you need to adjust accordingly.

It’s also important to let your corn completely cool before working with it. In order to keep your ingredients from wilting.

Mediterranean Corn Salad

Ingredients:

5-7 husks of cleaned corn (I often use leftover grilled corn from barbecuing)
1 cup or so of cherry tomatoes halved- any kind
1 small white or red onion diced into small pieces
Few sprigs of fresh oregano torn or sliced into ribbons
Few chunks of feta crumbled
1 large clove of garlic finely minced

Dressing:

Two parts extra virgin olive oil
One part red wine vinegar
Salt and pepper to taste

Toss all together and lightly dress. Enjoy!
I love to serve it this way with some barbecued lamb sausage.

Italian Corn Salad

Ingredients:

5-7 husks of cleaned corn (I often use leftover grilled corn from barbecuing)
1 cup or so of halved cherry tomatoes- marzano or any other
1 small red onion diced into small pieces
A few bunches of fresh basil torn or sliced into ribbons
1 cup or so of mini bocconcini drained
1 large clove of garlic finely minced

Dressing:

Two parts extra virgin olive oil
1 part balsamic vinegar
Salt and pepper to taste

Toss all together and lightly dress. Enjoy!
Great with a toasted ciabatta as a appetizer or along side antipasto.

Mexican Corn Salad

Ingredients:

5-7 husks of cleaned corn (I often use leftover grilled corn from barbecuing)
1 cup or so of cherry tomatoes halved- any kind
1 small red onion diced into small pieces
A few sprigs of fresh cilantro torn or sliced into ribbons
1/2 cup or so of crumbled cotija cheese
1 large clove of garlic finely minced

Dressing:

Drizzle of extra virgin olive oil
Juice of 1 lime
Salt and pepper to taste

Toss all together enjoy!
Amazing with tortilla chips when chopped a little finer. Or great in any taco!

It’s best served fresh, or chilled after a hour or so. Sometimes I make it with raw corn when I don’t have some pre grilled. Either way works great.