Saturday, July 28, 2012

Summer Herb Corn Salad

In my book, nothing says summer like corn on the cob. We eat A LOT of this stuff every summer, but sometimes I'm crave something a bit different. Also, it's not the easiest thing to bring to a party or BBQ. 

This herb corn salad is a delicious way to mix it up without going over the top. It makes killer leftovers too. 


Start with the prettiest corn cobs you can find. And prepare for grilling. You could boil, but I really prefer the flavor of grilled corn and you won't have to heat up your whole kitchen. Don't know how to grill corn? Click it all up in here.


While you're grilling up your cobs, select some of your favorite herbs for the salad. My favorites for summer are basil, rosemary and parsley. Thyme or parsley would be great too.


Chop one red onion and combine with your favoritest herbs.


You'd never see such gorgeous color on boiled corn, just sayin'.


Slice the corn from the cob. Remember when we all had braces and had to eat corn this way? Thanks Mom and Dad for always cutting my corn off the cob...and for paying for me not to have crazy teeth. Good call parents.


The dressing is simple...just a bit of olive oil and cider vinegar. The cider flavor really sets off the sweetness of the corn. 


Oh so summery sweet. Refreshing and simple. Orthodontist-approved.


Summer Herb Corn Salad
5 ears of corn, grilled (instructions here) and cut from the cob
1 small red onion, chopped
1/4 cup basil, julienned
2 tablespoons rosemary, chopped
2 tablespoons parsley, chopped
3 tablespoons olive oil
3 tablespoons cider vinegar
Salt and pepper

Grill corn and slice from the cob. Combine with red onion and herbs. Dress with oil, vinegar, salt and pepper. Serve room temperature or slightly chilled.

Recipe interpreted from Ina Garten.

1 comment:

Let's chat! Add your comment here. Note, there may be a delay in posting for comment moderation.