This salad is a celebration of fresh summer vegetables like corn, zucchini, yellow squash, red onion, carrots, and red pepper. Cilantro’s bright flavor complements the vegetables, and the vinaigrette ties everything together. We only make our corn salad in the summertime. So pick your day this week, go to one of the local markets and buy corn from a farmer and make this delicious salad.
Here’s why you should try this recipe:
- Seasonal and fresh: Made with fresh vegetables with all the flavors of summer.
- Colorful and vibrant: Perfect for a summer side dish.
- Easy to make: Comes together in a snap.
Rocklands Summer Corn Salad
Here’s what you’ll need:
Ingredients (Serves 6):
- 7 ears fresh corn, shucked, boiled, shocked (kernels cut off the cob)
- 1/2 cup finely diced red onion
- 1-1/3 cups julienned zucchini
- 1-1/3 cups julienned yellow squash
- 1 cup diced carrots (blanched and shocked)
- 2/3 cup diced red pepper
- 3 tablespoons chopped cilantro
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons canola or other vegetable oil
- Kosher salt and freshly ground black pepper (to taste)
Instructions:
- Combine corn kernels, onion, zucchini, yellow squash, carrots, red pepper, and cilantro in a large bowl.
- In a separate bowl, whisk together vinegar, olive oil, vegetable oil, salt, and pepper.
- Pour the vinaigrette over the vegetables and toss to coat.
- Refrigerate immediately; serve slightly cold.
Tips:
- Look for fresh, local corn at your farmer’s market for the best flavor.
- Blanching the carrots helps soften them slightly. If you prefer them more crisp, you can skip this step.
- Adjust the amount of red pepper to your spice preference.
While we don’t currently offer this specific recipe at our Rocklands locations, we wanted to share it with you so you can recreate this vibrant dish in your own kitchen.
