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. The plan was to use raw corn kernels along with a vinaigrette I've been on hooked lately. If you can imagine a lemonade vinaigrette made with a bit of brown sugar, you'd be in the ballpark. The tart-sweet lemon dressing goes great with corn. Beyond that, the salad gets tossed with a ton of toasted seeds for crunch, and a generous showering of Mexican oregano to bring things back to Earth.
Summer Corn Salad: The Key Ingredients
- Corn: The key here is buying great corn. The sweeter the better. This corn salad has just a handful of ingredients, and the corn is the all-star. You're not grilling it (although you could), and you're not cooking it, so there's really no where to hide if your corn is starchy. White corn or yellow corn is fine here.
- Oregano: I call for dried Mexican oregano, but whatever you have on hand (within reason) is fine. That said, if all you have is dusty, neglected oregano, consider using whatever other fresh herbs you might have.
Yes! You can absolutely do a grilled version of this salad if you like. It's equally good, although I do make a couple little tweaks. After grilling your corn allow it to cool enough to handle, then shave the kernels from each ear. I like to add some minced serrano peppers to the grilled version on this salad for a little kick. Like the tiniest flecks. Really chop the chile(s) small and then season the salad to taste with those.
One More Corn Salad - Cooked + Coconut
If one corn salad isn't enough this summer, or if you're looking to switch it up a bit. This is another of my all-time favorite corn salad recipes. It uses a skillet approach and five ears of corn shaved in quick fashion, then sautéed in a bit of butter or olive oil. I trick it out with thyme, red onions, toasted almonds and coconut. Simple. Delicious. or if you're on the the quest for salad inspiration in general, here's where you can browse all the salad recipes.
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. Enjoy & happy summer! -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 corn soup and it really 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
- 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.