SUMMER CORN SALAD WITH BASIL VINAIGRETTE

What screams summer’s arrival more than fresh corn? Maybe tomatoes. Or cucumbers. Or basil. This Summer Corn Salad with Basil Vinaigrette features all of these favorites.

Summer Corn Salad with Basil Vinaigrette

I really like fresh salads you can make ahead of time (see Asian Cucumber Saladand Chickpea Feta Salad with Celery). I also like recipes that easily adjust to whatever ingredients you have on hand. For example, I’ve made variations of this corn salad with beans, shredded cooked chicken breast, and avocado chunks. Cherry tomatoes, sliced lengthwise, work well too. If you’re in the mood for something spicy, dice a fresh jalapeño pepper and throw it in.

Cooking the Corn

Before you tackle the corn salad recipe below, you’ll need to cook your corn. You can steam it in your Instant Pot®, grill it, or boil it. Remove the husks and silks first (unless you’re grilling). Using your IP is, by far, the easiest way to cook it.

How to Cook Corn on the Cob in an Instant Pot

The following technique is from my cookbook, The Diabetes Cookbook for Electric Pressure Cookers.

  1. Pour 1 cup of water into your IP, then insert the wire rack.
  2. Break or cut each ear of corn in half, then stand each cut-side-down on the rack.
  3. Close and lock the lid. Set the valve to Sealing.
  4. Cook for 5 minutes on high pressure.
  5. When the cooking is complete, hit Cancel and do a quick release.
  6. Once the pin drops, carefully remove the lid.
  7. Using tongs, remove the corn from the pot and let it cool.

How to Grill Corn on the Cob

If you want your grilled corn to have a bit of charred color, remove the husks first and follow the Genius Kitchen technique. If you prefer your corn to be less blackened, leave the husks on and try the Simply Recipes method.

How to Boil Corn on the Cob

If you don’t have an Instant Pot® and don’t feel like firing up the grill, you can easily cook your corn on the stovetop.

  1. Bring a large pot of salted water to a boil.
  2. Add the corn and let the water return to a boil.
  3. Cover the pot and turn off the heat.
  4. Let the corn sit for 5 to 10 minutes.
  5. Using tongs, remove the corn from the pot and let it cool.

What to Serve with Summer Corn Salad

If the grill is on anyway for the corn, add a pork (or turkey) tenderloin or some Grilled Marinated Chicken Breasts. Make 2-Ingredient Grilled Peaches for dessert.

Summer Corn Salad with Basil Vinaigrette

A colorful summer salad featuring fresh corn, tomatoes, cucumbers, and radishes in a basil vinaigrette

AUTHOR:Shelby Kinnaird (Diabetic Foodie)
PREP TIME:15 minutes
TOTAL TIME:15 minutes
COURSE:Salads & Dressings, Side Dish
CUISINE:American
KEYWORD:corn salad, fresh corn salad, summer corn salad, summer side
SERVINGS: 6 servings
Summer Corn Salad with Basil Vinaigrette
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INGREDIENTS

  • 1/2 cup avocado oil or extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 cup chopped fresh basil
  • 4 large ears corn husks and silks removed, cooked
  • large tomato seeded and chopped
  • 2 to 3 large spring onions thinly sliced (white part only)
  • 1 cup cucumber chopped
  • 2 radishes thinly sliced into half moons
  • kosher salt
  • freshly ground black pepper

INSTRUCTIONS

  1. In a large bowl, whisk together the avocado oil and vinegar. Stir in the basil.

  2. Stand each ear of corn on a cutting board and remove the cooked kernels. Add the corn to the bowl with the oil mixture.

  3. Add the tomatoes, onion, cucumber, and radishes to the bowl. Toss well and season with salt and pepper.

  4. Serve immediately or refrigerate for up to 1 day.

RECIPE NOTES

Make this salad your own. Use frozen corn (thawed first), cherry tomatoes, or other types of onions. Leave out the radishes or cucumbers. Substitute red bell peppers for the tomatoes or cilantro for the basil. Add beans, cooked chicken breast, hot peppers, or chunks of avocado. Squeeze a wedge of lime on top. The possibilities are endless!

NUTRITION FACTSPER SERVING (1 CUP)

CALORIES: 230kcal
FAT: 19g
SATURATED FAT: 2g
POLYUNSATURATED FAT: 3g
MONOUNSATURATED FAT: 13g
SODIUM: 50mg
POTASSIUM: 243mg
CARBOHYDRATES: 14g
FIBER: 2g
SUGAR: 3g
PROTEIN: 3g
VITAMIN A: 10%
VITAMIN C: 17%
CALCIUM: 1%
IRON: 2%
 
 
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