Who doesn’t love a fresh, breezy meal for late summer? A great companion to a summer-style dish, this summer corn salad will brighten any plate. If you love Mexican-style food or just like the flavors of this time of year, this is a good side for your dishes.
This dish goes well when paired with a dish like a lemon-pepper salmon or a shrimp cocktail meal. Drinks that are light and smooth pair well with such meals, such as Mexican-style beers or German wheat beers.
Summer Corn Salad
What You’ll Need
- 5 ears of shucked corn
- 3 tablespoons of cider vinegar
- 3 tablespoons of olive oil
- 3 diced bell peppers
- 1 large sliced cucumber
- 1/2 cup of diced red onion
- 1/4 cup of fresh cilantro
- 1/2 cup fresh basil leaves
How to Make
Start by salting a large pot of water, then boil it. Throw in the corn and cook it until it loses its starchiness. This should take about 3 minutes. Once cooked, drain the water and put the corn in ice water so it stops cooking. This also sets the color! Once it has cooled down, you can cut the corn from the cob.
Next, slice the bell peppers. You can choose whichever color of bell pepper you like the flavor of the most! If you’d like the dish to be a bit spicier, you can also cut up some jalapeno peppers to add in at this stage. Also, slice up the cucumber while you’re doing this.
Get a large bowl and throw the corn in. Next, add the peppers and cucumber. Then, add salt and pepper, the red onion, olive oil, cider vinegar. Mix this all in really well, then throw in the cilantro and the basil. Serve this dish cold and preferably with a fresh, citrus-style seafood dish!