Summer Corn Salad
Ingredients
3 cups corn kernels (fresh or thawed if frozen)
1/3 cup toasted pine nuts
3 Persian cucumber, diced
1 tablespoon fresh chives, chopped
Parmesan cheese, shaved or grated (to taste)
2 tbs Fresh basil leaves, torn (for garnish)
1/3 cup mayonnaise
4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
Salt and pepper to taste
Directions
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.
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.
Assemble the Salad: In a large mixing bowl, combine the corn kernels, toasted pine nuts, diced Persian cucumber, basil, and chopped chives.
Add Dressing and Toss: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated with the dressing.
Serve: Transfer the salad to a serving dish or individual plates. Top with shaved or grated Parmesan.
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!
