This summer time corn salad is our favourite summer time salad to make use of up all of our recent backyard veggies. The Thai-inspired dressing is bursting with taste that may maintain you coming again for extra!
Like our well-known road corn salad, there isn’t a query that this summer time corn salad is a favourite of many with how straightforward it’s to make very quickly in any respect. We love the candy and tangy dressing. It’s made with curry paste and chili sauce that may wow your style buds.
Residing within the Midwest, it’s inevitable that by the point August ends and September comes, we’re overflowing with corn on the cob. You’ll catch us making our grilled corn on the cob for further juicy, flavorful corn kernels.
“Yum! We had some further recent corn from our backyard that I made a decision to attempt, and it was scrumptious. This 12 months’s recent corn from our backyard is one thing I’m trying ahead to as a result of it should make this salad even higher.” -Duck Life
What You Want for Summer time Corn Salad
- Giant mixing bowl: seize your favourite mixing bowl and toss all the elements in it. If in case you have a mixing bowl with a canopy, even higher.
- Grilled corn on the cob: this salad is actually finest with recent grilled corn (leftover or made after which cooled). However, if you must use thawed frozen corn, that’s okay, too.
- Curry paste: the important thing ingredient within the dressing for this salad is inexperienced curry paste. We just like the Thai kitchen model is our favourite, however any will do.
Hold this inexperienced curry paste readily available in your pantry or freezer for simple entry to taste any time! It’s our go-to curry paste.
Variations + Substitutions
Although the corn is essential to this recipe, you possibly can change up the opposite greens on this recipe based mostly on what you’ve got in your fridge.
Should you don’t have inexperienced curry paste, purple curry paste is a good substitute. The flavour will fluctuate, however it should nonetheless style scrumptious.
Spice to Your Liking
“We cherished this! I didn’t need it too spicy, so I used 2 teaspoons of curry paste diluted with a few tablespoon of water. It was excellent. Thanks!” -Molly
The right way to Make
Learn to make corn on the cob on the grill – 2 other ways – one within the husk and one shucked! You solely want candy corn, butter, salt, and pepper.
Fridge: Place the corn salad in an hermetic container or cowl it tightly with plastic wrap or aluminum foil. It will assist preserve its freshness and stop it from drying out. Saved correctly, the corn salad ought to final for about 3-4 days within the fridge.
Mason jars: Mason jars are an important possibility for storing particular person servings of corn salad. Mason jar salads can final for as much as 3-4 days within the fridge.
Freezing: Whereas freezing corn salad shouldn’t be really useful as the feel and high quality of the greens might endure, you possibly can freeze the salad with out the dressing. Put together and retailer the parts individually, and if you’re able to benefit from the salad, thaw the greens, assemble the salad, and add the dressing simply earlier than serving.
Bear in mind to all the time use recent, high-quality elements when making salads and discard any leftovers which were left at room temperature for greater than two hours to make sure meals security.
Spatchcock Rooster: this spatchcock rooster is flavorful, straightforward to pop within the oven, and served alongside this scrumptious summer time corn salad.
Air Fryer Rooster Thighs: maintain the oven off and pop these air fryer rooster thighs into the air fryer for minutes. It’s a nice protein choice to serve with this summer time corn salad.
Black Bean Quinoa Burgers: in search of a vegetarian choice to serve with this corn salad? This black bean quinoa burger is a good veggie possibility.
Summer time Corn Salad
You’ll love this recent summer time corn salad made with fresly grilled corn on the cob, a great deal of backyard veggies, and a Thai-inspired dressing.
Cook dinner:20 minutes
- 4 ears corn on the cob shucked
- 2 medium carrots
- 1/2 cup finely minced purple onion
- 1 medium purple pepper minced
- 1 cup purple cabbage sliced
- 1/4 cup recent cilantro minced
- 2 tablespoons cotija cheese
Preheat grill or oven to 400ºF and spray or wipe corn with olive oil.
Place corn on the grill for 20-25 minutes, turning them each 5 minutes.
Whereas corn is on the grill place all elements for the dressing right into a bowl and whisk till mixed. Place dressing within the fridge for later.
Subsequent, spiralize the carrots by setting the Inspiralizer to Blade C. Lower off every finish of the carrot so that you’ve got a flat floor. Place your carrot into the spiralizer and spiralize into skinny noodles and place in a big mixing bowl. You can even thinly slice your carrots into bite-sized matchsticks.
Take away corn from warmth when corn has began to brown. Let cool after which reduce corn off the cob with a pointy knife and add it to the massive mixing bowl with the carrots.
Lastly, add purple pepper, onion, cabbage, cilantro, cotija, and dressing to the blending bowl. Stir till effectively mixed. Place within the fridge for half-hour and revel in.
Ideas & Notes
- Storage: retailer in an air-tight container within the fridge for as much as 5 days.
Energy: 151kcal Carbohydrates: 22g Protein: 4g Fats: 7g Fiber: 3g Sugar: 8g