"Cool and bright, this herb-laced corn salad is my new summer staple." —Alfia Muzio, recipe developer
Ingredients
Makes 4 servings
Step 1
Whisk 1/4 cup olive oil and 2 tablespoons Sherry vinegar in a large bowl; season with salt and pepper. Add 1 thinly sliced small shallot and 1/2 cup torn fresh herbs (such as dill, mint, and/or chives).
Step 2
Fold in 3 cups raw or cooled blanched fresh corn kernels; season with salt and pepper.
Leave a Review
Reviews (6)
Back to TopAmazing salad, we have made it multiple times now. Super easy and hard not to just eat and eat.
skhercules
denver
12/28/2018
This salad is absolutely amazing. I did not have any sherry vinegar, so I substituted with one tablespoon of red wine vinegar and one tablespoon of white wine vinegar. I used each of the recommended herbs (dill, chive, and spearmint) which were all conveniently in my garden. It was so fresh and yummy! I will definitely make this again!
jaime_j
Chicago
5/21/2018
I did not have fresh herbs so I followed the other reviewer and added red onion and avocado and then added a can of rinsed black beans. For the dressing I used 1 Tbs balsamic vinegar and 1 Tbs Marsala wine. We licked the bowl! Easy and healthy.
nrichner
New York NY
7/4/2017
I left out the shallots but added chunks of avacado, thin slices of red onion and crumbled bacon...it was amazing! It is now my new summer "meal"!
debswa
Lincoln, NE
7/9/2015
Very nice, ridiculously easy, perfect for the season! Excellent use for leftover corn (if you ever have any). Got rave reviews from my guests.
calypsoreid
Chichester, NH
8/14/2014
Made using raw corn and it was perfect!
Kundwild
Walpole ma
9/4/2023
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