I love this corn salad recipe because it’s so easy to whip up for summer get togethers or if you need a summery side dish to bring to a backyard BBQ or summer potluck!

This one goes great with my BBQ Chicken Sliders or my Franglais Burger. Or for a real summery, hot weather meal opt for my delicious shrimp rolls! A classic combination 🙂

For a step-by-step tutorial on this recipe and the shrimp rolls you can watch my video demo here. Subscribe to my YouTube Channel and never miss a recipe (it’s free!)

Easy Corn Salad

Yield: 4-6

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

I love this corn salad recipe because it's so easy to whip up for summer get togethers or if you need a summery side dish to bring to a backyard BBQ or summer potluck!

Print

Ingredients

• 8 Ears Fresh Corn, husked
• 1 cup (240 ml) cherry tomatoes, diced in half
• 1 cup (240 ml) orange bell peppers, diced
• ¼ cup (60 ml) fresh basil, cut into ribbons
• Juice of 1 lime or 1 tsp (5 ml) red wine vinegar
• 1 garlic clove, minced
• ½ tsp (2.5 ml) dried tarragon
• 3 tbsp (45 ml) olive oil
• salt and pepper

Instructions

1. Blanch corn in boiling water for 5 mins. Remove and allow to cool. Slice corn off the cob and transfer to a large bowl. Add cherry tomatoes and peppers.
2. In a small bowl add red wine vinegar, garlic, tarragon, salt and pepper, and combine. Slowly add olive oil whisking all the while.
3. Keep dressing covered and refrigerated until ready to serve.
4. Moments before serving, pour dressing over the salad, add basil and toss.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 294 Total Fat: 13g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 78mg Carbohydrates: 38g Fiber: 5g Sugar: 9g Protein: 6g