Summer Corn Salad

Summer Corn Salad Recipe

Summer is corn salad season. And this is a good one. I lugged a big sack of corn home from the market the other day thinking I would throw together a picnic salad to take on a hike out to the coast. Raw corn kernels with a vinaigrette I've been hooked on bit lately. If you can imagine a lemonade vinaigrette made with a bit of brown sugar, you'd be in the ballpark. Beyond that, the salad gets a ton of toasted seeds for crunch, and a generous showering of Mexican oregano to bring things back to Earth. The hike fell through, and we ended up eating the salad at home instead of overlooking the Pacific. The concession? A short walk to the Dahlia garden in Golden Gate Park, which is in bloom right now.

Summer Corn Salad Recipe

I went a bit over-board with the dahlia pictures here. I can't help it. It happens every time I stop by with a camera in tow. This garden sits to the right of the Conservatory of Flowers in Golden Gate Park. A little pocket of color, easy to miss from the road. Just about this time each year the flowers explode into an incredible range of blooms. The dahlias have fanciful names like: eden lemonade, skip-to-my-lou, clouds & rain, weston pirate, and bel fiore.

Summer Corn Salad Recipe

On this particular visit I chatted with one of the gardeners. She told me about the annual sale, and the Dahlia Society of California. She was friendly, and had a meticulous pencil-drawn chart of the garden.

I'm convinced this is one of the happiest place in San Francisco this time of year. It's hard not to be charmed by these giant candy-colored pom-poms. People smile, they chat with each other, they pepper the gardeners with questions. One of my favorite classes in college was about urban planning. One of the theories we talked about was triangulation - the idea that a good public space has something for people to look at or experience together. Strangers end up talking to each other, congregating, sitting around. A shared experience. I see this dynamic at the dahlia garden, and it's part of what I love about visiting the space.

Summer Corn Salad Recipe

I hope you enjoy the corn salad if you try it. It's a breeze to throw together, and it travels well in an over-sized jar. You can toss the corn and shallots ahead of time, just leave enough room to throw the seeds and oregano in just before serving/eating. -h

Summer Corn Salad

Save the corn cobs if you like - you can simmer them for a while to make a quick corn stock. I did this for a corn soup recently - turns out great. Also, if Mexican oregano is hard for you to come by, you can substitute fresh oregano, or chives, or whatever herbs you like, really. Mexican oregano is unique, potently fragrant, and zesty and earthy all at once - I have a fondness for it with corn, and with mushrooms as well.

6 ears of corn
1 large shallot, minced

1/3 cup fresh lemon juice
v. scant 1/2 teaspoon fine grain sea salt
2 tablespoons brown sugar
3 tablespoons sunflower oil

3/4 cup / 4 oz / 115g toasted pepitas
3/4 cup / 4 oz / 115g toasted sunflower seeds
1 teaspoon Mexican oregano

Shuck the corn and use a knife to cut the kernels from the cobs. Place the kernels in a medium bowl with the shallot while you make the dressing.

Combine the lemon juice, salt, and sugar in a small bowl or jar. Gradually add the oil, whisking vigorously until the dressing comes together. Taste, and adjust with more lemon juice, salt or sugar, if needed. This dressing should be on the sweet side, not overly tangy.

Just before serving, add the seeds to the bowl of corn along with 2/3 of the dressing. Toss well, really get everything well coated. If you want more dressing, add more to taste. Crush the oregano between your palms and let it shower down on to the salad. Toss one more time and serve.

Serves 6 or more.

Prep time: 10 min

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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très tentante !!!!!!!!!!!!!!!!!!


I've had the exact same experience at the SF dalia garden. I live in Oregon, but I used to visit my grandma in SF every summer, and we would always marvel at the dalia garden. Good, good memories.


So it's not just me. Flora, me, camera in hand = a lot of people being driven crazy with oh! and you have to see this one, and this one, and well, you get the point :). Love the corn recipe. I eat raw corn as often as I can. I've never tried it with seeds though. Will try it next week when I go to pick it up from the farm. Way too excited.

Oana from dishchronicles

discovering i could eat corn raw was such a life-changing moment for me!!!

lynn @ the actor's diet

This looks and sounds perfect. I'm coming out of a long spell of cooking apathy (it's happened before but this was a long one!) and this type of salad is exactly what I need. I haven't met a recipe of yours yet that my family didn't love. I'm sure this will be no different. The dahlia photos are fab - I'm across the bay in Lamorinda and it's just been hot, hot, hot.

Nancy (guinnah)

I've never had raw corn! The lemon vinaigrette sounds so delicious, though. I may have to try this or a variation of it. :)

J3nn (Jenn's Menu and Lifestyle Blog)

With corn just about to come into season around here, this sounds so simple and delicious. Definitely saving this recipe to make later :)


I have a corn salad that I love during the summer as well. I served it with dinner tonight, pushed dinner aside, and mostly ate salad :) Your photos are gorgeous, as always. :)

Paula at Dishing The Divine

this recipe is wonderful i love seeds and the fresh corn is one of my children's favorites ingredients!!!!

kosenrufu mama

Simple but soooooo amazing. Thank you :)


Love the fresh corn recipe...just visiting family in slovakia and its heaps of fresh corn at the week recipe it is:) Thanks again Heidi...Already made quite a few recipes for my family and friends while im overhere, having troubles to find some ingredients but always figure it out somehow and they love it...all of them know abput your books and blog now:) yay!


Lemonade dressing - you had me at hello. Please excuse me while I head off to buy some corn....

Fab recipe, Heidi!


I have a huge lotus flower tattoo incorporated in my half sleeve and if i ever add onto the piece, a dahlia flower is going to be strongly them!

And yes, what a happy place that sounds like in San Fran.

The corn salad...the dressing...good enough to just drink I think :)

Averie @ Love Veggies and Yoga

Never thought you could eat corn raw--but this looks amazing and healthy! Will have to try it out. The hubby just brought home a large bag of fresh corn the other night too! Thanks =)


I love the addition of the brown sugar! It really plays up the sweet of the sweet corn. I know what I'm picking up at the farmer's market this weekend!

JL goes Vegan

I adore raw corn salads, and this lemon brown sugar dressing sounds delicious! The addition of sunflower seeds and pepitas is the perfect crunchy finishing touch.

The last dahlia photo is absolutely stunning!

Lauren @ Healthy Food For Living

i've never had raw corn, but it looks delicious in this salad, especially with the pine nuts and sunflower seeds! ;)


I have been experimenting with corn too and I was thinking about making similar salad but with toasted almonds. I agree that corn has a great culinary potential. For example, recently, I made corn pancakes (savory or even spicy), which turned out unexpectedly delicious.

Bogna @ Pots and Frills

when corn is perfectly fresh and in season it tastes like candy...this has got to be the best salad ever! and i love those shots of the dahlia gardens...they really are some of the prettiest flowers!

Heather (Heather's Dish)

The dahlia garden--every time I go there, I can't decide if I enjoy the dahlias more or the people--everyone is so full of joy. Thanks, Heidi, for the reminder it's time to make the trek across the bay!


I don't think you went over-board with the dahlia photos - positively stunning. The colour on the last flower takes my breath away; hard to imagine anything more spectacular than nature. Even with our most advanced technology, we can't mimic it. Thanks Heidi.

Kelly at Inspired Edibles

Oh good grief! I just fainted and fell out of my chair.

This looks ah-may-zing.

Making this as soon as I get my vision back.

Bev Weidner

Heidi, this sounds so simply delicious, and I love the combination of sour, sweet and crunchy. I'm definitely going to have to pick up some corn this weekend and try it out! Thanks!

Kathryn (Dramatic Pancake)

I love the summer when the produce is so fresh and flavorful that it is better to eat everything raw.


What a lovely little story :)

I'm so intrigued by the idea of a lemonade dressing--thanks!

We're picking the first of our corn this weekend, this is definitely going in the rotation :)


Looks like this would be best with super fresh corn. Love the flavors and the touch of sweetness to this salad.

Laura @ SweetSavoryPlanet

This looks really intriguing--I'm especially interested in the "lemonade" vinaigrette!

Gretchen @

When we were living in Vancouver I took full advantage of the great corn you have out there. Now back in the UK it's another story. For some reason, they just don't grow and appreciate good corn here. I was never excited about corn when Theresa (a native Canadian) used to talk about it growing up in Cambridge as I did. Then I tasted it when we moved to Canada and it was a different story. Only recently you can actually come across corn that doesn't come in a tin, bu it's just not fresh generally. You'll have to post me some of that sack of yours ; )

adam and theresa

What would be the best substitute for the Sunflower Oil? EVOO, Grapeseed or Canola?

Kathy Ziegenmier

Is the first week of september will be a great time to be in SF? Hope to see some amazing blooms if i'm not too late!
Cannot wait to be there... :-)


The corn+Mexican oregano combo sounds delicious and the dahlias really are lovely. I live near an iris garden, and when the flowers all bloom at once it's glorious. Happy summer!

la domestique

What a simple and refreshing salad! I love raw sweet corn in the summer but I've never tried it with sunflower seeds & pepitas - looking forward to making this soon!

Anjali Shah

Looks lovely!

One of my good friends has been making something similar this season with a little parmesan and bringing me some now and again. It's perfect late night snacking food in my opinion!!!

Rocky Mountain Woman

We have this awesome corn coming in from the town next door - Hadley Sweet Corn - and I love corn salad.
I use tomatoes, cilantro, salt, and lime to season.

Snack Girl

Oh I love this idea- and those flowers are just gorgeous!

Simply Life

My dad started growing dahlias after we saw them at the fair one year. Now they always remind me of him. Their variety and beauty are amazing.

The salad is definitely one I want to try. I love fresh corn but we always grill it. This looks even easier for a super hot day.


I've never thought to try corn raw, it sounds delicious - thanks! Your fantastic salads archive is keeping me inspired through a very hot NC summer. Most of our flowers are long gone :( the dahlias look beautiful.


Nice! I just got SO much corn in our CSA. Working on a summer salad recipe of my own using bbq sauce in the dressing :-)

Michelle @ Find Your Balance

Lovely, Heidi.

The Healthy Apple

sounds wonderful! great pictures!



Lovely as always Heidi :)


Love the pics Heidi. I'm exactly the same when carrying a camera. I have never eaten raw corn, and I'm from Iowa. Ok. heading to the farmers market in the morning!

Cheryl Parsons

Love the toasted seeds in this. Gorgeous dahlias!

Jen @ Keepitsimplefoods

It's perfect for a lazy day... I love it. I actually have some pepitas at home that I bake in the oven with smoked paprika, cayenne, cumin and sea salt and I think it would be go perfect with your creation. Thanks and have a happy Friday!


This looks fantastic! As I type this I have two loaves of your zucchini bread recipe in my oven. Yum.


This salad looks delicious, and I am so glad you "went overboard" with the dahlia pictures! They're one of my favorite flowers. The photo above of the lavender dahlia is unbelievably lovely. Thanks for sharing!

Elizabeth @ Coppertop Kitchen

Every recipe I have tried from you has been a winner - am so looking forward to trying this corn one with the extra corn I have for tonight's bbq. A big thank-you Heidi!!


I'm ashamed to say that I've clearly walked past the Dahlia dell dozens, possibly hundreds, of times and I've never noticed it! That will clearly need to be rectified tomorrow!

The salad sounds fantastic! It'll be on the menu for next week when it's supposed to get all steamy down here in the valley. Maybe I'll throw it over some millet or bulghur or spinach to bulk it up. Yum!


Fantastic! I just got 9 ears of corn from our CSA and I was overwhelmed by them! Not anymore - I'll be making this soon. Thanks!

Lisa @ Just here. Just now.

Thanks for the recipe, Heidi. Looks delicious, and the pairing of the corn, lemon-y vinaigrette and mexican oregano sounds so good.

I was in San Fransisco last week for a couple of days, and I loved it so much. One of my favorite cities I think I've ever been to. Just wanted to flatter your city. :D


We are wild about corn salads here and your version is a must try. It is so different from anything that we've ever made before. I love the lemony vinaigrette and the sunflower seeds. Simply delicious.


wow...I mean really...this looks phenomenal! I truly love fresh off-the-cob corn. Hopefully I can still find some at the farmer's market tomorrow morning.

Zestful Lou

this is such a lovely way to use corn. i love the idea of a lemon brown sugar vinaigrette I've been making a ton of big mixed salads here and they are all heavily influenced by your books: lots of zest, yogurt, and simple wholesome ingredients. I appreciate all the inspiration i've gotten from you. aloha, andrea

andrea devon

Your salad looks fantastic. I love the seeds on top :) And those dahlias are gorgeous! I wish we had a place like that around here because I'd love to visit.

Heidi @ Food Doodles

Heidi, I love the new cookbook! I've made a couple recipes so far and they have been fantastic. All I have to say to my husband is "it's a Heidi recipe" and he gives me the knowing grin. You are my go-to favorite.


Love this idea, but I'm still reeling from your shaved fennel salad!!!! So fresh. I added a handful of freshly picked blueberries at the end!


yum, i love pepitas and sunflower seeds. this recipe looks great...and so easy!

barb @ wishful chef

hi heidi, i absolutely love raw corn. so crunchy and juicy. this recipe will be perfect for my post-cleanse eating. pepitas and sunflower seeds aren't usually part of my normal pantry. which makes this recipe even better for me! i love a change-up. :)


I love the use of raw corn in this recipe, people often don't realize how delicious it is in its raw form. I want to make this ASAP!

Pippa@Sunday Suppers with Pippa

I make a similar dressing but use lemon juice, honey, mustard (I like Jack Daniels Old No. 7), and olive oil. It is wonderful and very addictive. I eat it nearly every day!


Your salad looks wonderful and I was so happy to see your beautiful dahlia pictures because it made me think of my Grandma. She raised lots of dahlias in Morro Bay Ca, and was actually in the dahlia society there. My most vivid memories of her were in the garden with her dahlias because I was only 11 when she died.

Andrea@Andreas Kitchen

I can't wait to share this with my customers! We've been harvesting corn for two weeks and just picked some fresh shallots. This couldn't be any more timely!

Thanks so much for sharing this.

Kasha The FarmGirl

Dear Heidi thank you so much for the flowers and the beautiful recipe!! It looks and sounds wonderful. I have just sent your site to my best friend. I know she will love your journeys and your recipies as do I. Keep them coming please. Bev

Beverly Jane

I can't say I've ever made a dish with raw corn, but this one definitely lookd like it's worth making. The lemonade vinaigrette sounds so summery and refreshing! Beautiful pictures once again as well! Thanks for sharing.

rye @ theamateurepicurean

Summer perfection in a bowl! Thanks for this!! Now just waiting to get my hands on some organic corn!


YUM! ive never had raw corn but i will be making this ASAP.

I assume you're using dried mexican oregano, since you said to crush it between your palms? im gonna sub regular, fresh oregano :-)

Also, I saw you mention the e-book and I wanted to note that Super Natural Everyday is now available (for maybe 2 wks now) at Anthropologie!! yayyy! which is where I work and where I bought your first cookbook (that is falling apart because it is my cooking bible).


I spent 3 years (age 3-6) growing up on a century old farm with corn growing in the back acreage. I have to say, if those childhood memories could have a flavor associated with them, your recipe nailed it, Heidi!

Thank you for posting this recipe!

Amber @ FORK IT, Darling

One of the first crops my husband, Richard and I planted in our first home was corn. Every spring I remember the excitment of running outside and seeing how high the corn stalks had gotten overnight. Love this receipe
Wish you could come to Sacramento Authors on the Move left you an invite FOUR months ago.

HS: My apologies Pat! I must have missed it, or had it get caught up in one of my filters, my in-box is a bit of a mess - hope you have a great event.

Pat Canterbury

Beautiful flower photos! I'm getting corn in my CSA too-this looks great!


Can't wait for our summer - and fresh corn - to try this one! Last summer I tasted heritage corn from old seed stock that tastes like corn, rather than candy - it was quite different - but right somehow too. Have you ever come across this? Still love the "sweet"corn tho - tastes like childhood and summer and simpler times! Yum!

Ruth Stephens

I've enjoyed fresh, raw corn for many years and I'm looking forward to trying this recipe. I think I will throw a few pistachios in just because I love them. The lemon vinaigrette sounds terrific and I'm looking forward to trying this, as both corn and lemon are favorites. Thanks Heidi, for always being so down-to-earth in the way you share, and for offering such simple, yet healthy recipes.


looking forward to an e version of your cookbook


I made the corn salad for supper tonight- I was missing a few ingredients, but substituted green onion for the shallot and toasted almonds/pistachios for the sunflower seeds/pepitas. It tasted great.


i do like a corn salad. I haven't been to GGP too much other than a jog up the panhandle. one saturday we'll have to take a nice walk over there! we've been stuck on doing those stairway walks lately, which are amazing!

heather @ chiknpastry

Hi Heidi,

I was so excited to see SNED in the Anthropologie across from where I work (Rockefeller Center location)! And even though I own all 3 of your books and am a total softie for all things analog (though, not a luddite - I am a true apple girl) I plan to get the electronic version of SNE. Congratulations, once again, on all of this good stuff!

HS: Thanks Linda! Love hearing about book sightings :) And thanks for your support.

Linda NYC

Truly enchanting!!!!! Love the corn , the dahila and the idea of lemonade vinaigrette......... Awesome picture, Thanks Heidi for sharing.


I've never thought of just using corn fresh, but what a great idea. Such an easy, nutritious salad and I'm sure it would be a hit at any bbq.
Of course, it is still wet and cold here, but I'll save that thought for a few months. ;-)


I have never eaten raw corn but I'll try this. What can I use in place of pepitas? I'm in Lagos, and that might be a little diifficult to come by.
Btw, I love the pictures!

HS: Brenda - you can use whatever seeds/nuts you think might be good. All sunflower seeds if they're easier to come by is fine! Love knowing you're cooking in Lagos inspired by this site! Thanks for the note.


HOLY MOLY! So, so good. Thanks, Heidi, for another hit. Can't wait to make it again--for a family camping trip next week. I'll try to remember to give you credit. BTW, my 10-month-old son loved sucking and gumming the corn cob after I removed the kernels. Teething baby = another good use for the cobs.


This looks insanely good. I've decided it will be my first corn recipe of the season.


I made this corn salad tonight to serve as a side for some salmon that I smoked on the Traeger. As my husband so succinctly commented , "This is a keeper". Thanks!


Don't know if it made it into the comments but fyi, raw corn doesn't taste so good unless it's quite fresh (then it's wonderful). I've found that some "fresh" corn in the supermarkets isn't fresh enough for a recipe calling for raw corn.


This reminds me of 2 wonderful memories: Visitng the dahlia gardens yearly with my friend Fred,in his 90's at the time,who introduced me to this yearly explosion of color.
The other thought was how there was a truck on Fulton next to the Park that sold raw corn with a squeeze of lime. Delicious. Thanks for the memories.

joanne mckinney

Oh, lovely.

I think the idea of corn + seeds is a fine one, and we regularly use a slightly sweet, lime vinaigrette very much like this on a salad of corn, black beans, and red peppers. Delicious.


The combination of sweet corn, pepitas and lemonade vinaigrette sounds divine. And I have all the ingredients. Will definitely serve your salad this week. Thanks.


This is absolutely scrumptious! I made it this evening and we made very short work of eating our little bowls of it as a starter. By the way, making it with 3 ears of corn and halving everything, I figure a half a lemon will just about do it for the amount of 1/2 of 1/3 of a cup.
Love all your recipes, Heidi!!!

Judy Lenzin

I just made this for dinner and served it with a simple bowl of penne and your bright tomato sauce (which is pure genius). It was a beautiful summer dinner, and my three-year-old gobbled it up. Thank you!


Lovely post, and the corn salad is so kid friendly, love that! Miriam@Meatless Meals For Meat Eaters

Miriam@Meatless Meals For Meat Eaters

I love seeing all these corn recipes everywhere. I only just tried corn raw for the first time and it's become my new favorite way to make it - great for a quick salad at lunch. I wouldn't have thought of adding seeds and I've never heard of mexican oregano - will definitely have to try that out. Thanks!


for a spicier, earthier version, add cumin to taste. Add some cayenne pepper & smoked paprika. For a little more color & crunch a fine dice of sweet pepper (your choice of colors) does the trick.


Really glad to learn about Mexican oregano! What a great idea to combine it with pepitas...a totally different direction than the basil/tomato corn salads I usually have. Bet it would be good some julienned roasted bell peppers, too...


Thanks for the lovely pictures on Dahlia Garden. I also very much enjoyed Golden Gate Park when I was staying in San Francisco, such a nice and relaxing place. I am happy to get an insight on the flowers there right now. Your photos are beautiful!


I've been eating a lot of corn lately. I buy it from a local farm, they grow it there. They have both white corn and bi-color corn. I love them both. No real preference.

I've been boiling it (or microwaving it), rolling it in a flavored mayo and then sprinkling on parmesan or cotija cheese. Love it - the lime and chile in the mayo is TDF. The salad sounds amazing too. Got to try it. Thanks Heidi.


Love these pictures, especially the ones of the garden. Flowers are one of those subtle things just about everyone enjoys, and your shots are just lovely!

I can't wait to try this recipe out! It looks delicious, and it's the perfect use for all the local sweet corn available right now.

I had to add that I made a version of your lemon anise slush tonight, using Greek yogurt and an ice cream maker. It was a hit with my whole family! Absolutely delicious, refreshing, and just perfect for summer.


That garden is truly beautiful. Dahlia is also my favourite flower as well. I usually eat corn with butter but I'll try your recipe for a change. It looks tempting!

dental hygienist

I made your corn salad over the weekend for a picnic, it was a huge hit– EVERYONE enjoyed it!!! Loving the way the lemon & mexican oregano play up the corn a bit. Your dahlia photos are beautiful! Thanks-so-much for sharing your delicious recipes!!


What a beautiful post! I love the dahlias and the corn salad is absolutely stunning for summer.


I am not such a corn fan but your salad looks fab.

tobias kocht!

The Williams clan gathered last night on the porch for a lovely (if slightly cooler than usual) Napa Valley Sunday Supper and your corn salad was the belle of the ball. Thanks for this great recipe. We used a little honey in the dressing in place of some of the brown sugar. Perfect compliment to that sweet Brentwood corn.

HS: Happy to hear it Tori! I think I'd be happy eating on that porch rain or shine :).

Tori WIliams

Tried this yesterday and liked it a lot. Would change two things:
1) Use all the dressing. It was underdressed with just 2/3.
2) Use a few tbsp instead of one tsp oregano. The few bits that had oregano were great, but there were too few of them.

bottom up food

This was SUPER tasty. I tried it the other day and so tasty with the fresh, local corn we had gotten this week. I posted a picture in my blog as well, and linked it back this way. Thanks for the recipe!

Sara B.

MMmm, already savoring the sweet crunch.

Alejandra @ Mouthfuls and Morsels

I throw raw corn on everything all summer long! So I was excited to see a raw corn salad since I make so many of my own versions. I made this last night and this was a hit. I never would have thought to add those nuts and SO MANY of them. It was spectacular. I am so happy to have a new summer corn recipe! Thanks again Heidi!


Yummy! Great photos.


My first time visit here, you have an incredible blog. The corn salad is gorgeous and inviting. It is an absolutely interesting read and captured my attention.


I just love your recipes! Everything I've tried was delicious, and this corn salad sounds great for a summer party. Thank you!


What a simple, yet beautiful (and delicious!) sounding recipe for summer! I have never tried a corn salad, and I think it's about time for me to! Thanks for sharing this.

Erin @ The Speckled Palate

I adore uncooked corn on the cob, and this salad sounds fresh and delish!

I grew up on a dairy farm, and my dad always planted the outside rows of the cornfield with sweet corn. When we were playing we'd run out to the field, rip a cob off of a stalk, husk it an eat it out in the sunshine. Now that's summer!

Annie~Savor This Moment

I love this combination of textures! Corn is so cheap right now, and this showcases its natural flavor so wonderfully.

If you're looking for other ways to use up your corn, we recently made a corn filling for ravioli which worked beautifully. A little cheese and spice - potentially simple if you use pre-made wrappers.

M. @ V. Gourmet

Any excuse to eat sweet summer corn is a good one in my opinion! And raw, hm? Haven't tried it, but I'll do it!


I got some beautiful fresh corn today - this salad sounds like a perfect use for it! Would love to visit the Dahlia Garden someday.


This looks great! I love the focus on fresh ingredients. Growing up on a ranch, my diet was the same. Tasty, yummy, fresh produce never goes out of style. I grew up in a Volga German family, so the focus was always on tradition and farm fresh foods. But we have a lot of summer salads for our family picnics. My favorite is a cucumber salad with a buttermilk dressing.

Author Rebecca Nab Young

Once again, an amazing recipe. In fact, I have never disliked ANY of your recipes! I made this last night, substituting meyer lemon, grape seed oil, and brown turbanado sugar and it was still delicious. I imagine this would even be good with Trader Joe's canned corn in the winter. BTW I served this with a quinoa casserole that I topped with whole grape tomatoes. It was great how they kind of explode in your mouth after cooking! Thanks again Heidi!


I too just lugged home a bunch of fresh corn from the farmer's market. And a salad sounds great!

Dr. Sarah Cimperman

The corn looks gorgeous AND I am also a huge fan of dahlias!


Those dahlias are gorgeous! I wish we had a public dahlia garden in our area.

Fresh corn, however, we do have. I may need to try this salad.


Do you have the name for the purple-edged white Dahlia you posted the photo of. Thanks.

HS: I'm not sure Brenda - I'll try to look the next time I visit.


Lunch today with twice-cooked Jacob's Cattle beans and paprika onions. Thanks!

emily @

Those dahlias are gorgeous! I wish we had a public dahlia

شات الهفوف

Anxiously awaiting corn from our CSA here in Brooklyn. I hear it's coming in the next week or two.

And, sigh, I adore dahlias so much. We had them at our wedding this last October and were able to get local ones that were still in season. They will always make feel happy. Love the names!


Love, love, love this salad! I have made it several times since discovering it; every time to rave reviews and recipe requests!

Thank you for opening my eyes to MEXICAN OREGANO; this truly is the "tie that binds" this salad together.

I believe my wife, with whom I was fighting for the last of the salad yesterday, said it best (graphic content warning!): "Nothing says, 'Clean GI tract!', like raw corn!"

Thanks for the recipe; this is just the most recent I have used and loved. Thanks for the website.

God bless.

Grant C.

Made this last night - what a delightful combination. Perfect accompaniment to our veggie burgers. Told my college age daughter about it too - she loves these recipes that are easy to tackle but taste so good :-) Thanks for yet another winner.

Nancy (guinnah)

Ah yes, nicely put, ervenyoe.


I'm not sure what the (n)etiquette is but I wanted to let you know that I just linked your blog when I was posting about visiting the dahlia garden in GG Park. My hubby and I took our son Friday afternoon and really enjoyed ourselves.


I made this tonight and it's wonderful!
(although no sunflower seeds, so I left them out, and no shallots so I minced the teeniest clove of garlic and whisked it into the dressing)

a great no-heat way to use corn - thanks!


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