Fresh Corn Salad with Lime Vinaigrette
Summer is in full swing, and we have been making the most of our beach club on the CT shore. Every weekend we eat dinner there (weather permitting) and this past weekend was no exception. We have had a steady stream of guests too, so I have wanted to mix up the sides from the usual pasta salad. Mr. SB tends to grill (this past weekend it was his famous ribs recipe) so sides are my thing…it is not quite corn season here, but I was able to find some fresh corn from Georgia at Whole Foods and dove in to make fresh corn salad with lime vinaigrette.
What ingredients do I use for Fresh Corn Salad with Lime Vinaigrette?
For last week’s version I used fresh corn (of course but you could use canned or even frozen), tomatoes, cilantro, red onion, chives and black beans. This recipe is super versatile though so you could add some red or green peppers, scallions and mix up the spices too – parsley would work just fine.
The lime vinaigrette is also so easy to make. I used a very mild olive oil (avocado would work well too), fresh lime juice, garlic, some white wine vinegar, salt and some chili powder. If you have access to a Trader Joes I love their chili lime spice (available online too), and have used that too in both the salad and the vinaigrette.
What does the salad go well with?
Most summer fare would work with this salad. We ate it one night with some burgers and then again at our fourth of July celebration. I have been known to put some tortilla chips out and serve it as a dip. It is also delicious as a salad topper. The flavors are the taste of summer!
Fresh Corn Salad with Lime Vinaigrette
Ingredients
- Corn Salad
- 5 ears of corn shucked and steamed or boiled.
- 1 red pepper cut in small dice
- 1 cup grape or cherry tomatoes halved
- 1/2 cup chopped cilantro or to taste
- 1 can of black beans drained and rinsed
- 1/4 cup chopped red onion
- Lime Vinaigrette
- Fresh lime juice from one lime or to taste
- ¼ cup of white wine vinegar
- ¾ cup of mild tasting olive oil
- 1/8 teaspoon of cayenne pepper
- 1 teaspoon garlic salt
- 1 teaspoon of sugar or honey
- 2 teaspoons of Trader Joe’s chili lime spice mix or 1 teaspoon of chili powder if not available
Instructions
- Instructions
- In small bowl whisk lime juice, honey (or sugar), ground cayenne pepper, garlic salt and chili powder or Trader Joe’s spice. Slowly drizzle in olive oil; whisking continuously.
- Remove corn from cobs (I angle a knife to remove kernels)
- In a large bowl and add the cooked corn, diced red peppers, grape tomato halves, cilantro, black beans and red onion. Drizzle with the lime vinaigrette and toss to coat.
Notes
• In a hurry? Make the lime vinaigrette the day before. You can also use leftover corn.
• Dice and cut your vegetables small. You want all your vegetable to complement the corn.
