Summer brings with it a delightful array of fresh ingredients, and our Best Italian Corn Salad perfectly showcases the vibrant flavors of the season. This dish is a refreshing alternative for those seeking a break from traditional sides like potato salad or coleslaw. Crafted with minimal fuss, this salad exudes the fresh, summery essence of sweet corn and juicy tomatoes, harmonized with piquant Italian herbs and a hint of lemon. It’s simple to make yet impressive enough to serve at any gathering, adding a splash of color and zest to your dining table.
One of the many appeals of this Italian Corn Salad is its cool and crisp texture, which makes it an ideal choice for hot summer days when the thought of turning on an oven is less than appealing. The salad is incredibly versatile, taking mere minutes to prepare, and it pairs seamlessly with a wide range of dishes, from grilled meats to vegetarian fare. Whether you’re heading to a barbecue or simply want an easy salad for dinner, this recipe is your go-to solution for a crowd-pleasing meal.
As an added bonus, this salad is make-ahead friendly, allowing all the flavors to meld and develop, enhancing the dish’s taste. You can assemble the components beforehand, giving you more time to relax and enjoy your company. With this recipe, every bite brings the essence of lush summer fields to your palate, making it a must-try for any outdoor festivity or easy weeknight meal.
Why You’ll Love This Best Italian Corn Salad
- Quick preparation: Assemble this salad in just 25 minutes, ideal for spontaneous BBQ plans.
- No cooking required: After preparing your corn, it’s just chopping and mixing – no scorching summer hour over the stove needed!
- Fresh flavors: Sweet corn meets savory herbs in a dish that captures the essence of summer.
- Make-ahead friendly: Prepare in advance and let the flavors mingle for a tasty treat later.
- Crowd-pleaser: Perfect for potlucks and picnics, this side dish is naturally vegetarian and caters to many palates.
Preparation Phase & Tools to Use
Before embarking on your corn salad creation, set the stage by organizing your kitchen space and gathering the necessary tools. A clean, spacious countertop will serve as your canvas. You’ll need a grill, a sharp chef’s knife, a mixing bowl, and a whisk for the salad dressing. Start by preheating your grill to medium-high heat – this is essential for achieving that coveted char on your corn, bringing out its natural sweetness.
Prep your workspace with a chopping board and have your ingredients laid out for easy access. Initiate the salad by grilling the corn – brush the ears lightly with olive oil to prevent sticking. While the corn cools, chop your vegetables. A sharp knife ensures clean cuts that won’t mash the tender produce. Use a large mixing bowl to combine your salad; this aids in tossing for even distribution of flavors and textures. The whisk is vital for emulsifying your dressing, allowing the oil and lemon juice to blend seamlessly.
Ingredients
- 6 ears of sweet corn (without husks)
- 1/2 cup halved grape tomatoes
- 1 green bell pepper (chopped)
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 3 tablespoons diced red onion
- 1/3 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Italian herb mix
- 1 teaspoon minced garlic
- Salt and pepper to your liking
Instructions
Step 1: Grill and Prepare the Corn
Heat your grill to medium-high. Lightly brush olive oil on 6 ears of sweet corn, enhancing flavor and preventing sticking. Place corn on the grill, turning regularly, until golden. Allow cooling slightly before using a sharp knife to slice kernels off into a large mixing bowl.
Step 2: Add Vegetables and Cheese
In the bowl with the corn, add ½ cup halved grape tomatoes, 1 chopped green bell pepper, 3 tablespoons of diced red onion, ⅓ cup of parmesan cheese, 2 tablespoons of fresh basil, and parsley. Mix ingredients gently to evenly distribute throughout the salad.
Step 3: Prepare the Dressing
In a small bowl, mix 2 tablespoons of lemon juice, ¼ cup of olive oil, 1 tablespoon of Italian seasoning, and 1 teaspoon of minced garlic with a whisk until well emulsified for a robust dressing.
Step 4: Dress and Season the Salad
Drizzle the dressing over the corn and vegetable blend, tossing gently to coat thoroughly. Season with salt and pepper as desired, adjusting to your taste.
Step 5: Serve the Salad
Enjoy immediately or cover and chill in the refrigerator until ready to serve. This salad complements grilled meats or can be savored alone as a light meal.
Variations
- Protein: Add grilled chicken, shrimp, or salami for added protein and a fuller meal.
- Vegetables: Experiment with adding zucchini or cucumber slices for extra crunch.
- Spices: Introduce red pepper flakes for heat or sweeten with a splash of balsamic glaze.
Cooking Notes
- To retain the corn’s sweetness and crisp texture, avoid overcooking. Plunge them into ice water post-cooking to halt further heat and lock in flavor.
- Incorporate cheese just before serving to maintain its distinct texture and prevent sogginess.
Serving Suggestions
- This salad pairs well with grilled salmon or chicken, adding freshness to the meal.
- Serve alongside crusty bread and burrata for a complete vegetarian option.
Tips
- Prepare vegetables and dressing separately in advance, mixing just before serving to keep the salad fresh.
- For a deeper flavor, allow the dressing to rest, infusing herbs into the oil for at least 15 minutes.
Prep Time, Cook Time, Total Time
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-35 minutes
Nutritional Information
- Calories: 800-900
- Protein: 15-20 g
- Sodium: Adjust with salt as mentioned
FAQs
Can I substitute frozen corn for fresh?
Yes, frozen corn works and can be delicious if fresh is unavailable. Thaw and pat dry to remove excess moisture before grilling or using raw.
What if I don’t have a grill?
You can boil the corn briefly instead. Cook until just tender, then immerse in ice water to keep kernels crisp.
How can I keep this salad from becoming watery?
Remove tomato seeds and let the salad rest in the fridge, then stir before serving to redistribute any excess moisture evenly.
Can it be made vegan?
Absolutely! Simply omit the parmesan or use a vegan cheese alternative.
Conclusion
The Best Italian Corn Salad is more than just a delightful addition to your summer recipes; it’s an experience, offering both simplicity and sumptuous flavor. Perfectly blending sweet, savory, and tangy notes into a refreshing salad that stays crisp and appealing, it’s bound to win over any crowd. Whether you’re serving it as a side dish or enjoying it as a meal on its own, the versatile nature of this recipe will have you reaching for it time and again.
We encourage readers to try different variations and share their preferences. Remember, cooking is an enjoyable journey of experimentation and flavor – engage with our community by leaving comments, sharing your creations, or suggesting twists you love. Bring this Italian Corn Salad to your next gathering, and enjoy the accolades from friends and family as they indulge in each delightful bite.
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Best Italian Corn Salad
- Total Time: 25-35 minutes
- Yield: 6 servings 1x
Description
This dish is a refreshing alternative for those seeking a break from traditional sides like potato salad or coleslaw.
Ingredients
- 6 ears of sweet corn (without husks)
- 1/2 cup halved grape tomatoes
- 1 green bell pepper (chopped)
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 3 tablespoons diced red onion
- 1/3 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Italian herb mix
- 1 teaspoon minced garlic
- Salt and pepper to your liking
Instructions
- Heat your grill to medium-high. Lightly brush olive oil on 6 ears of sweet corn, enhancing flavor and preventing sticking. Place corn on the grill, turning regularly, until golden. Allow cooling slightly before using a sharp knife to slice kernels off into a large mixing bowl.
- In the bowl with the corn, add ½ cup halved grape tomatoes, 1 chopped green bell pepper, 3 tablespoons of diced red onion, ⅓ cup of parmesan cheese, 2 tablespoons of fresh basil, and parsley. Mix ingredients gently to evenly distribute throughout the salad.
- In a small bowl, mix 2 tablespoons of lemon juice, ¼ cup of olive oil, 1 tablespoon of Italian seasoning, and 1 teaspoon of minced garlic with a whisk until well emulsified for a robust dressing.
- Drizzle the dressing over the corn and vegetable blend, tossing gently to coat thoroughly. Season with salt and pepper as desired, adjusting to your taste.
- Enjoy immediately or cover and chill in the refrigerator until ready to serve. This salad complements grilled meats or can be savored alone as a light meal.
Notes
To retain the corn’s sweetness and crisp texture, avoid overcooking. Plunge them into ice water post-cooking to halt further heat and lock in flavor.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Salad
Nutrition
- Calories: 800-900 kcal
- Sodium: Adjust with salt as mentioned
- Protein: 15-20 g