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.
Grilled Corn Salad with Fresh Herbs
Grilled Corn Salad with Fresh Herbs - Grilled corn tossed with crunchy peppers, onion, herbs, and a light vinaigrette.
Ingredients
- 8 ears of 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
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.
Nutrition Information:
Amount Per Serving: Calories: 0 Total Fat: 0g
This Post Has 25 Comments
Millie l Add A Little
8 Jul 2014This looks amazing Bree! Love the sweetness of the corn! I bet it would be great with some grilled salmon!
Theresa
8 Jul 2014Hi 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!
bakedbree
11 Jul 2014Thanks, my website was down and you were seeing an old copy. It is all fixed now. 🙂
Theresa
8 Jul 2014Ignore my previous comment. I hit “submit” and poof! Problem solved.
Lana
12 Jul 2014how much corn should I use? it is not listed under ingredients section. Thank you!
bakedbree
15 Jul 2014Whoops! 5-6 ears.
Juliet
13 Jul 2014How much corn does the recipe call for. I feel dense, but I can’t see it. Looking forward to making it!
bakedbree
15 Jul 2014Nope, not dense. I completely forgot it. 5-6 ears. 🙂
Phil
4 Mar 2015I was about to ask the same thing. Thanks! This looks so delicious and a healthy treat for my family! 🙂
Karen
10 Jun 2016How much lemon and honey to you use if you don’t have white lemon balsamic vinegar. Thank you
bakedbree
24 Jun 2016A few teaspoons of each? 2?
Alice
23 Jul 2016How may does this recipe serve?
Alice
23 Jul 2016I meant how many. I’m making for a large group of about 20, should I double it?
bakedbree
21 Aug 2016at least double.
lilly
5 Dec 2016this looks very scrumptious
thanks for posting
i will try it out soon
bakedbree
5 Dec 2016Thank you, I look forward to corn season just for this salad.
Ann
29 Jun 2018Thanks for sharing this amazing recipe, i will have to try it out for my family
bakedbree
1 Jul 2018Please do, I love it. It’s fresh and delicious.
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Nathan
30 Oct 2018Thanks! This looks so delicious and a healthy treat for my family! Will be making this very soon!
bakedbree
30 Oct 2018I hope you do, it’s so good. A great way to use end of summer corn.
Sean
5 Apr 2019Great recipe! Thank you for sharing!
Barbara
28 Jun 2019Can I make this the night before or should I make it the morning of my bbq?
Thanks!
bakedbree
30 Jun 2019You can make this ahead of time. No problem.
Louis
6 Jan 2020Thanks for sharing wonderful recipe, i will have to try it out for my family and i hope my kids will love it due to it is good for health