Fresh corn in the summer, is one of those great summer delights in my mind. This salad is simple and delicious. The taste of the cilantro will enhance over time. This corn recipe is light healthy and refreshing.
6 ears of corn
1 Red Bell Pepper
1 Medium Red Onion
2 Tablespoons of Cilantro
1/3 Cup of Olive Oil
3 Teaspoons of White Wine Vinegar
1 Teaspoon Dijon Mustard
Salt and Pepper
Cut corn off from the ear of corn. (I find it easiest to hold corn standing up and cut kernels off from top down moving around the corn till all kernels are off) In pot of boiling water cook corn, drain and let cool.
Dice red pepper and onion and toss in with corn. Chop Cilantro and add to corn mixture.Â In a separate bowl mix together Olive Oil, Vinegar, Mustard, Lime juice, Salt and Pepper. (Taste to make sure you like the vinaigrette- if to mild add some vinegar or lime juice) Pour vinaigrette over corn and make sure evenly combined. Refrigerate until ready to serve. This is really perfect for any summer BBQ or Picnic!
I make a corn salad very similar to this in the fall, except instead of onion, i use pomegranate, which gives the salad a nice color and texture. i also usually use a rice wine vinaigrette instead of the traditional dijon. i’ll have to try this one and see how it compares!