Summer Corn Salad Recipe

Corn: Fresh corn kernels provide a sweet and juicy base for the salad.

Cherry tomatoes: These add a burst of color and a tangy flavor.

Red onion: Finely chopped red onion gives a sharp, pungent contrast.

Olive oil: Used to coat the ingredients and add a rich, smooth texture.

Lime juice: Freshly squeezed lime juice adds a zesty, citrusy kick.

Cilantro: Chopped cilantro brings a fresh, herbaceous note.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Freshly ground black pepper adds a bit of heat and complexity.

When removing corn kernels from the cob, use a sharp knife and a large bowl to catch the kernels. Stand the corn upright on its flat end and carefully slice downward, following the contour of the cob. This method helps prevent the kernels from scattering all over your workspace.

• fresh corn - Substitute with frozen corn: Frozen corn can be a convenient alternative and still provides a similar sweet flavor and texture.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them a good alternative.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be a good substitute for red onion in salads.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the salad.

• cilantro - Substitute with parsley: Parsley can be used if you prefer a milder herb or if you dislike the taste of cilantro.

• salt - Substitute with sea salt: Sea salt can be used as it has a similar flavor profile and can enhance the taste of the salad.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• To store your summer corn salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The cherry tomatoes and red onion may soften slightly, but the flavors will meld beautifully.
• If you plan to make the salad ahead of time, consider adding the cilantro just before serving to keep its vibrant color and fresh taste.
• For freezing, note that fresh corn can be frozen, but the texture of the salad may change upon thawing. If you still wish to freeze, blanch the corn kernels in boiling water for 2-3 minutes, then plunge them into ice water to stop the cooking process. Drain well before mixing with other ingredients.
• Once the corn is blanched and mixed with the other ingredients, transfer the salad to a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents. The salad can be frozen for up to 2 months.
• When ready to enjoy, thaw the salad in the refrigerator overnight. Give it a good stir and adjust the seasoning with a bit more lime juice, salt, and black pepper if needed.
• For the best texture and flavor, consider adding fresh cherry tomatoes and cilantro after thawing, as these ingredients can lose their vibrant texture when frozen.

• For a quick and easy method, use a microwave. Place the summer corn salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use a skillet. Heat a small amount of olive oil in a skillet over medium heat. Add the corn salad and sauté for 3-4 minutes, stirring occasionally, until warmed through.

• For a slightly charred and smoky flavor, use a grill. Place the corn salad in a grill-safe pan or wrap it in aluminum foil. Grill over medium heat for about 5-7 minutes, stirring occasionally, until heated through and slightly charred.

• If you want to retain the fresh and crisp texture, consider serving the corn salad at room temperature. Simply take it out of the refrigerator 30 minutes before serving to let it come to room temperature naturally.

• Large mixing bowl: To combine the corn kernels, cherry tomatoes, and red onion.

• Chef's knife: For finely chopping the red onion and cilantro.

• Cutting board: To provide a stable surface for chopping vegetables.

• Measuring cups: To measure out the cherry tomatoes and chopped cilantro.

• Measuring spoons: To measure the olive oil, lime juice, salt, and black pepper.

• Tongs or salad tossers: To toss the salad ingredients together evenly.

• Citrus juicer: To freshly squeeze the lime juice.

• Refrigerator: To chill the salad if you prefer it cold before serving.

Prep ingredients in advance: Remove corn kernels, chop cherry tomatoes, and finely chop red onion the night before.

Use pre-cut veggies: Purchase pre-cut corn kernels and cherry tomatoes from the store to save chopping time.

Mix in one bowl: Combine all ingredients in one large mixing bowl to reduce cleanup.

Chill while prepping: Place the salad in the refrigerator while you prepare other dishes to save time.

Double the recipe: Make a larger batch and store in the fridge for quick meals throughout the week.