Charred Corn Salad with Basil Vinaigrette
August 18, 2018
My Summer Salad Staple
My mom makes a version of this salad every summer – all summer long. Every summer I think about how sweet the locally grown corn on the cob is in my hometown. My mom almost always tosses in fresh basil leaves to her corn salads, but I like to put the herb into a vibrant green vinaigrette that gets even better the longer it sits. This salad definitely becomes more flavorful over time, so I like to make it a few hours in advance before serving – making it the perfect salad option for a summer picnic or barbecue.
Using up Leftover Corn on the Cob
This salad is perfect for using up any cooked ears of corn on the cob you may have leftover from a weekend dinner. Simply skip the step where you char the corn on the grill and instead cut the kernels off the precooked cobs.
The perfect summer vinaigrette
This Basil Vinaigrette should win awards for just how delicious (and easy!) it is. It’s one I make over and over again. Something about the apple cider base pairs so well with the fresh basil with just a hint of fresh garlic. It tends to be quite tangy, but I like it that way as I feel that the corn absorbs more of the flavor that way, but you could always increase the olive oil if you like. I like this vinaigrette so much I actually just made it to top grilled chicken with the other day! Super versatile and super tasty!
Don’t forget about the tomatoes
It seems that the two ingredients I look forward to using most in August are corn and garden tomatoes. This is their time to shine and this is the perfect salad to showcase this beautiful ingredient. I love the pop of color they add to this corn salad, not to mention their juicy flavor as well!
Have I convinced you this one is worth making?? I’m obsessed with it. Tell me, what is the one summer salad that you make over and over again?Print