Summer Corn Salad #vegetarian #vegan

Summer Corn Salad #vegetarian #vegan

The hotter it gets outside, the less I have a craving for turning on the stove, so I trust you wouldn't fret that I have a bunch of not really sweet plans arranged over these sweltering summer days. First up is the present straightforward corn plate of mixed greens formula. Made with sweet parts of crisp corn (and tips on substituting solidified in case you're truly feeling apathetic… we've all been there!) and other greenhouse new veggies including succulent cherry tomatoes, ready avocado, red onion, cilantro, and a trace of jalapeno for an inconspicuous kick.

I like to utilize new corn to make this corn plate of mixed greens, however solidified would likewise work (simply ensure you get a sweet assortment). This formula requires 4-5 cups of solidified corn, I as a rule utilize a mix of sweet yellow corn and excessively sweet white corn if utilizing solidified.

I utilized red wine vinegar for this formula, however on the off chance that you just have white wine available you can substitute that rather, and keeping in mind that I haven't attempted this corn plate of mixed greens with different assortments, I have an inclination most vinegars would work similarly too.

Corn plate of mixed greens can be served following blending the majority of your fixings/dressing together, be that as it may, on the off chance that you can, I prescribe covering it and putting in the cooler for at any rate an hour to allow the flavors to truly merge together.

Also try our recipe Tomato, Garlic and Chickpea Salad

Summer Corn Salad #vegetarian #vegan

A sweet summer corn salad that can be made with fresh or frozen corn. This sweet side dish is easy to make and irresistibly delicious. A great cookout or potluck dish!


  • 4 ears corn on the cob or 4-5 cups frozen, thawed sweet corn (500g)
  • 1 avocado diced
  • 1 pint cherry tomatoes halved
  • 1/4 cup finely chopped onion (40g)
  • 1 jalapeno seeds removed, finely diced
  • 1/3 cup finely chopped cilantro (13g)


  • ⅓ cup extra virgin olive oil (80ml)
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoons lime juice
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/4 teaspoon garlic powder


  1. If using fresh corn, remove husks and bring a large pot of water to a boil.
  2. Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.
  3. Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).
  4. Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro and stir to combine.
  5. In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.
  6. Pour dressing evenly over corn salad ingredients and toss well to combine.
  7. For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir ingredients well again before serving.

Read more our recipe : Chicken Lettuce Wraps Meal Prep

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