Fresh Summer Corn Salad with Garlic Herb Vinaigrette

It’s summer here in New Jersey and the farm stands are overflowing with fresh Jersey corn! I’m using it, along with peppers, tomatoes, scallions and cucumbers to make my Fresh Summer Corn Salad. Sweet fresh corn right off the cob is the star of this healthy salad and combined with a light and easy vinaigrette, you will be having this for more than just picnics.

=== 🍽🍸🥩 RECIPE ===
4 ears fresh corn on the cob, blanched and taken off the cob
2 bell peppers – various colors, diced small
1 bunch scallions (4-5), green part only, sliced
2 tablespoons fresh parsley, chopped
1/2 English cucumber, medium dice
1 pint cherry or grape tomatoes cut in half
1 cup (235 ml) Vinaigrette

To blanch the corn:
Bring a pot of salted water to a full boil. Add the corn for one minute. Remove, and place in an ice bath to stop the cooking.

To take the corn off the cob:
Using a sharp knife, run the blade of the knife down the cob, removing the kernels. If you have a Bundt pan, put the tip of the cob in the center hole of the Bundt pan and remove the kernels. The corn will fall into the Bundt pan.

Combine all ingredients into a large bowl and mix well. 30 minutes before serving, dress with your favorite vinaigrette (even if it’s store bought!). My favorite is the garlic and herb vinaigrette packets you make up with your own oil and vinegar.

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