Corn Salad

farm fresh corn salad

farm fresh corn salad

I always struggle with what to make our non-vegetarian family members when they come over for dinner. Will they like the meat-free meals we create or turn their nose up at them because they are so foreign? Will they eventually stop wanting to come over because the food was just so…weird?!

Apparently, The Hubster had the same struggle because he asked if we should have an “alternative” option {ie – fish} just in case his family wasn’t happy.

In the end, we decided to keep it simple. To make one {vegetarian} meal for all. And to just trust in the fact that a home-cooked meal is a home-cooked meal. And that they have always enjoyed anything I have made for them.

So, what was so strange and off-putting on the menu this time around? Bean Cakes, Roasted Veggies, and a Corn Salad (a la Ina Garten). With a healthy dose of Orange-Olive Oil Cake for dessert.

Yeah. I know. We’re crazy like that.

farm fresh corn salad
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Corn Salad

Corn Salad a la Ina Garten.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 -8
Author Emily Levenson | emilylevenson.com

Ingredients

  • 5 ears of corn shucked or 4 1/2 cups frozen corn
  • 1/2 cup small-diced red onion
  • 3 tbs apple cider vinegar
  • 3 tbs olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup fresh basil leaves julienned or loosely chopped

Instructions

  1. If using frozen corn, skip to step 4 and just run under cold water to defrost.
  2. Cut the kernels off the cob, cutting close to the cob.
  3. Put kernels in pot, and boil for 3 minutes.
  4. Remove from heat and run under cold water until corn is cold (or defrosted if using frozen).
  5. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.
  6. Just before serving, toss in the fresh basil.
  7. Taste for seasonings and serve cold or at room temperature.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

2 comments / Add your comment below

  1. Boo to the yah! Sounds like you nailed it! 🙂 I heart a good corn salad, and I definitely need to make some version of the orange olive-oil cake. Good things.

  2. Yum! This looks similar to a corn salad that is made at the raw food restaurant near my work (except they probably don’t boil the corn, just heat it up just a tad)! Starred in my Google Reader for later!

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