Fresh Corn Salad
*As an Amazon Associate I earn from qualifying purchases.
It’s no secret that corn and tomatoes are my go to veggies in the summer. And when the temperature goes up in the mid summer months my thoughts usually go to grilling, smoking meats, and outdoor cooking in general. However sometimes you just want something light and refreshing to brighten up your meal. And that is exactly where this salad comes in, with it’s fresh & bright flavors. The best part about this salad is that you don’t have to turn on your stove, oven, or grill; plus it comes together in just minutes. This recipe has been a mainstay in our house for a few years now, especially when we have company over.
One of the things that really makes this recipe stand out is the use of raw corn. Not only does it give the dish its freshness and punch of flavor but it adds a unique textural element. I first came across the idea of using raw corn in the cookbook Six Seasons by Joshua McFaddon, and I was struck by all the possibilities that came from it (see my post for Charred Shishito Peppers for example). I hope that you give this recipe a try for yourself and hopefully it will inspire you to create some of your own raw corn dishes as well. This recipe calls for store bought croutons for simplicity, but we often make our own when we have extra crusty bread, it is worth the minimal effort. However, when you do not want to turn on the oven, store bought can stand in for fresh in a pinch!
Photo by Linsey Sowa
Here is what you need:
3 ears of corn (husked, cleaned, and kernels removed)
2 cups of tomatoes (use various types and sizes cut into chunks)
3 scallions (both white and green parts sliced on a bias)
Small handful of basil, finely chopped
1 cup unseasoned croutons (if you can’t find unseasoned use a butter garlic flavor if possible)
3 tablespoons champagne vinegar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon smoked paprika (I prefer bourbon barrel)
Pinch of ground clove
Olive oil for drizzling
Salt and pepper to taste
Lets put it all together:
In a large bowl add corn, tomatoes, green onions, and basil. Mix gently.
Add the vinegar and toss the salad together with salt. Taste and adjust seasoning as needed.
In a separate small bowl add the garlic powder, onion powder, paprika, clove, and about 8 turns from a pepper mill. Mix well. (This is will keep in a jar for quite a while, so make extra to have on hand if you want).
Add your croutons in a medium bowl and drizzle lightly with olive oil, so the seasoning will stick.
Add your seasoning mix to your croutons and toss to make sure they are evenly coated.
Transfer your salad into a serving bowl, add your croutons to the top, serve and enjoy!
Photo by Linsey Sowa