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Summer Corn Salad

  • 30 minutes
  • Easy
  • Side Dish
Ingredients
  • 6 servings
  • 26.5 oz of corn, which is around 6 to 8 ears of corn* (750g)
  • 1/2 Red onion, chopped
  • 1 Red bell pepper, diced
  • 1 Tomato, diced
  • 1 Cucumber, sliced and quartered
  • 1 small Jalapeño
  • Some Monini Extra Virgin Olive Oil to brush and grill corn
Dressing
  • 4 Tablespoon Monini Organic Basil Flavored Extra Virgin Olive Oil
  • 4 Tablespoon apple cider vinegar
  • 2 Teaspoons of sweet mustard
  • Juice from 1 lime
  • Salt and pepper
Preparation
  1. Whisk dressing ingredients together and set aside.
  2. Add 1 to 2 inches (2.5 – 5cm) of water to a large skillet and bring it to a boil. Add shucked corn ears and cook for 3 to 4 minutes, rotating to cook on all sides. Drain water. Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
  3. Allow the corn to cool and then cut corn off of the cob and add it to a bowl. Add remaining salad ingredients and drizzle with the desired amount of dressing. Toss to combine. Serve immediately or refrigerate until ready to serve.

*Substitute: If you want to take a shortcut you can use (fire-roasted) canned corn instead and

skip step 2.

Add an extra touch
100% Organic Basil Flavored Extra Virgin Olive Oil
CHEF
Jacqueline Wormington
Jacqueline is a vegan recipe developer, writer, and photographer