Summer Corn Salad by Kit Keenan
Food52
Photo by Kit Keenan
- Serves
- 3 to 4
- Prep Time
- 15 Minutes
- Cook Time
- 5 Minutes
"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!"—Kit Keenan
Ingredients
- 3 cup 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 tablespoon Fresh basil leaves, torn (for garnish)
- 1/3 cup mayonnaise
- 4 tablespoon lemon juice
- 2 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
- Salt and pepper to taste
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Directions
- Step 1
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.
- Step 2
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.
- Step 3
Assemble the Salad: In a large mixing bowl, combine the corn kernels, toasted pine nuts, diced Persian cucumber, basil, and chopped chives.
- Step 4
Add Dressing and Toss: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated with the dressing.
- Step 5
Serve: Transfer the salad to a serving dish or individual plates. Top with shaved or grated Parmesan.