Summer Corn Salad
A fresh summer corn salad with cucumbers, tomatoes, and shallots, tossed in a bright dressing and finished with crunchy breadcrumbs. Easy to adapt with grilled, boiled, or microwaved corn, it’s vibrant and the perfect side for barbecues or weeknight meals.
Yield: 4 servings
Ingredients
Dressing
- 1 clove garlic, finely minced
- 2 Tbsp red or white wine vinegar apple cider vinegar also works
- 1 tsp maple syrup (or honey)
- 3 Tbsp olive oil (for dressing)
- 1 tsp sea salt, or to taste
Breadcrumbs
- 2 tsp olive oil (for toasting breadcrumbs)
- 1/3 cup fresh breadcrumbs (from 1–2 slices day-old sourdough bread), or store-bought
Salad
- 4 ears fresh corn (about 3 cups kernels), or 2 (15-oz) cans corn, drained and rinsed
- 1 English cucumber, or 2 small Persian cucumbers, diced
- 2 cups summer tomatoes (cherry/grape halved, or larger tomatoes cut into bite-sized pieces)
- 1 medium shallot, finely diced
- 1 tsp Pul biber (Aleppo pepper) for garnish
- 1 tsp sea salt, or to taste
Instructions
- Make the dressing: In a small bowl, whisk together garlic, vinegar, maple syrup, and 3 Tbsp olive oil. Season with sea salt and set aside.
- Toast the breadcrumbs: Heat 2 tsp olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden and crisp. Transfer to a plate to cool.
- Prepare the corn: Husk fresh corn and cook (boil 3–4 minutes, grill until lightly charred, or microwave in the husk for 5–6 minutes). Let cool, then cut kernels off the cob. If using canned, drain and rinse.
- Assemble the salad: In a large bowl, combine corn, cucumber, tomatoes, and shallot. Pour the dressing over and toss gently.
- Garnish: Just before serving, sprinkle with breadcrumbs and pul biber. Taste and adjust seasoning.