Welcome to The Original Dish! I am thrilled to begin writing my blog in the summertime. When it comes to food, summer screams fresh flavor and bright colors. This simple corn salad packs both of these components into a fun, vibrant dish that is the perfect addition to any backyard barbecue or picnic lunch.
This simple corn salad is full of sweet corn, fresh basil from my garden, and sharp red onions. The vinaigrette is really where the flavor comes in with hints of honey and mustard for a sweet + tangy kick.
It’s the perfect simple side dish for any summer meal. So bright and flavorful, and just beyond simple to throw together.
This simple corn salad would be perfect with anything from barbecue chicken to baby back ribs or even a summer shrimp saute. Enjoy!Print
Simple Corn Salad
a simple corn salad tossed with basil, red onion, and a honey mustard vinaigrette
- 3 ears of corn (about 2 cups of kernels)
- ½ cup diced red onion
- ½ cup micro greens or watercress
- ¼ cup basil chiffonade (see notes)
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- ½ tablespoon Dijon mustard
- 1 cup neutral-flavored oil
- kosher salt
- freshly cracked black pepper
- Remove the husks from the corn. In a pot of salted, boiling water, blanch the corn for 3 minutes. Remove the corn, and place it in an ice bath (see notes).
- Meanwhile, whisk together the vinegar, honey, mustard, salt, and black pepper. Slowly drizzle in the oil, continuously whisking until incorporated.
- Add the red onion, microgreens, and basil to the vinaigrette. Set the mixture aside.
- When the corn has cooled, pat it dry and cut the kernels off of the cob. Add the corn to the vinaigrette and toss well. Season with salt and freshly cracked black pepper to taste.
- An ice bath is a combination of ice and water used to halt the cooking process. Blanching vegetables in boiling water and shocking them in ice water allows the vegetable to retain its vibrant color and firm texture.
- Chiffonade is a technique used to cut basil into even, thin strips. Simply stack a few leaves, tightly roll them up, and slice perpendicularly to the roll. Rock your knife back and forth in order to not crush the leaves.