I hope that you had a great Independence Day. We had a wonderful day despite being rained out. Hurricane Arthur made his appearance and cancelled the fireworks and festivities. We ended up spending the day reading books, watching movies, and catching up on some of our shows. Have you been watching Orphan Black? It is so good, we are way into it.
I promised to share the corn salad that went along with my Texas Tommy and Slider post and here it is. I have made this at least 4 times since I took these pictures almost a month ago. I love everything about this salad. It is sweet from the corn and the balsamic, crunchy from the vegetables, and has tons of fresh herbs. The longer this sits, the better it tastes. I like it as a side dish, and I also like it as part of my main dish with some grilled chicken on top.
If you can’t find white lemon balsamic vinegar, don’t worry about it. Just use lemon juice and honey. If you can find it, I recommend picking up a bottle. I have been using this a lot lately, on just about everything. It is really good in a pasta salad.
6 ears corn
1/4 cup white lemon balsamic vinegar (or lemon juice and honey)
1/2 cup olive oil
Salt and pepper
1/2 cup fresh herbs (I used basil, parsley, chive, and dill)
6 Red and orange mini peppers, diced
3 green onions, sliced
Brush the corn with olive oil and season with salt and pepper.
Grill over medium-high heat until charred. Let cool and cut the corn off the cob.
In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified.
Add the herbs, peppers, and green onion to a large bowl.
Add corn.
Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed. Chill until ready to serve.
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PinIngredients
- 1/4 cup white lemon balsamic vinegar (or lemon juice and honey)
- 1/2 cup olive oil
- Salt and pepper
- 1/2 cup fresh herbs (I used basil, parsley, chive, and dill)
- 6 Red and orange mini peppers, diced
- 3 green onions, sliced
Instructions
- Brush the corn with olive oil and season with salt and pepper. Grill over medium-high heat until charred. Let cool and cut the corn off the cob.
- In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified.
- Add the herbs, peppers, and green onion to a large bowl. Add corn. Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed. Chill until ready to serve.
22 Comments
This looks amazing Bree! Love the sweetness of the corn! I bet it would be great with some grilled salmon!
Hi Bree – looks delicious! Once we get our corn this will appear on the table. Meanwhile, website question – your current posting (this one) is not showing up as your home page. When I select your blog from my list, I get the last VA post – the Berry Almond Tarts. I don’t know if this is me or is a result of you not having full internet access, or what. Tech savvy I am not!
Thanks, my website was down and you were seeing an old copy. It is all fixed now. 🙂
Ignore my previous comment. I hit “submit” and poof! Problem solved.
how much corn should I use? it is not listed under ingredients section. Thank you!
Whoops! 5-6 ears.
How much corn does the recipe call for. I feel dense, but I can’t see it. Looking forward to making it!
Nope, not dense. I completely forgot it. 5-6 ears. 🙂
I was about to ask the same thing. Thanks! This looks so delicious and a healthy treat for my family! 🙂
How much lemon and honey to you use if you don’t have white lemon balsamic vinegar. Thank you
A few teaspoons of each? 2?
How may does this recipe serve?
I meant how many. I’m making for a large group of about 20, should I double it?
at least double.
this looks very scrumptious
thanks for posting
i will try it out soon
★★★★★
Thank you, I look forward to corn season just for this salad.
Thanks for sharing this amazing recipe, i will have to try it out for my family
Please do, I love it. It’s fresh and delicious.
Thanks! This looks so delicious and a healthy treat for my family! Will be making this very soon!
I hope you do, it’s so good. A great way to use end of summer corn.
Great recipe! Thank you for sharing!