Summer Corn Salad
Craving something fresh, vibrant, and bursting with flavor? My Summer Corn Salad is the perfect dish to celebrate the sunny season.
Equipment
- Large Pot or Steamer
- Mixing Bowls
- Sharp Knife & Cutting Board
- Whisk
- Slotted Spoon or Tongs
- Measuring Spoons & Cups
Ingredients
Salad Ingredients
- 4 cups fresh or frozen corn kernels (about 6 medium ears, cooked and cooled)
- 1 cup halved cherry tomatoes
- 1 green bell pepper, seeded and finely diced
- ½ cup finely diced red onion
- 2 slices thick-cut bacon, cooked until crisp and chopped
- 1 tablespoon fresh basil, thinly sliced
- 1 teaspoon fresh dill, finely minced
- Kosher salt and freshly ground black pepper, to taste
Creamy Dressing Ingredients
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons apple cider vinegar
- ¼ teaspoon ground dry mustard
Instructions
Salad Preparation
- Start by boiling or steaming your corn until it's crisp-tender, which usually takes about 3–5 minutes. Drain the corn and let it cool to room temperature. If using frozen corn, simply thaw and pat dry.
- In a medium bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, and ground dry mustard. Stir until smooth and creamy. This tangy dressing adds richness without overwhelming the natural sweetness of the corn.
- In a large bowl, combine the cooled corn, halved cherry tomatoes, diced green bell pepper, red onion, crispy chopped bacon, fresh basil, and dill. Pour the dressing over the mixture and toss gently until everything is well-coated.
- Taste your salad and season it with kosher salt and freshly ground black pepper as needed. The combination of creamy dressing, crunchy vegetables, and smoky bacon makes every bite irresistible.