Nothing says summer like this delicious Southwest corn salad. It’s kind of embarrassing how excited we get for sweet summer corn. It’s almost like candy and there really isn’t anything better. Just cook the corn by either steaming or boiling it. Once it’s cooled, the kernels can be removed simply by standing the corn upright in a large shallow bowl and cutting from the top down. Make it at least a couple hours before serving so the flavors have time to come together. It’s also delicious the next day! And the next day after that too!! This corn salad recipe is a staple in both of our houses and we get asked by friends to bring it to parties all the time! You are sure to be a hit at your next gathering with friends if you make this salad. Pair this Southwest corn salad with our Carne Asada with Fresh Pico de Gallo for a special Mexican themed meal.
- For the Corn Salad:
- 4 ears corn - shucked
- 1 15oz can black beans rinsed and drained
- 1 C cherry tomatoes, halved
- ¼ red onion sliced thin
- ½ C cilantro, chopped
- ⅓ C feta crumbled
- S & P to taste
- For the Honey Lime Vinaigrette:
- juice of 2 large limes
- 2 Tbsp honey
- ⅓ C white balsamic vinegar
- ¼ C good quality olive oil
- Steam or boil corn for 5 minutes. Remove from heat. (For a thyme saving tip you can also steam in microwave - wrap corn individually in damp paper towel. Heat in microwave for 3-4 minutes until corn is cooked).
- Allow corn to cool thoroughly, remove corn from the cob.
- In a large mixing bowl combine all ingredients for salad and gently fold together. Set aside.
- In a small bowl add all of the ingredients for the vinaigrette except for the olive oil. Slowly drizzle the olive oil while whisking.
- Drizzle the desired amount of vinaigrette over the corn salad and stir to distribute evenly. Can serve immediately or make 1 day in advanced.
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