Food For Thought

Confetti Corn Salad

This pretty salad reminds me of confetti, hence the name. Confetti Corn Salad owes its colorful and flexible vibe to my standard cooking practice of using what's fresh at the moment and adding in little bits of what's on hand (aka leftovers). Don't let all that late summer produce languish in your fridge or in your garden—toss it in this salad. Then, whip up an easy dressing (I've given you two choices below).


Now, I'm partial to the Smoked Paprika and Lime dressing option, but the photos were taken using the Simple Vinaigrette. (I use smoked paprika on so many things—if you've never tried it, I highly encourage you to get some and experiment!) If you have a favorite dressing you prefer, certainly feel free to use that. Adding some protein to this salad is an option, too—I think cooked beans, such as black beans or kidney beans would be nice.


Tip: Use the best corn you can find in this recipe—it's raw, and the star of the show here, so you don't want old, starchy corn.


Makes about 8 servings


Salad Ingredients:

4 ears fresh corn

1 1/2 cups chopped fresh tomatoes

3/4 cup chopped raw broccoli

1/2 cup chopped carrots

3 radishes, diced

1 shallot, finely chopped

1 Tablespoon sliced fresh mint leaves

1 Tablespoon chopped fresh chives

Freshly ground black pepper


For Simple Vinaigrette:

1/4 cup unseasoned rice vinegar (or white wine vinegar)

1 tablespoon honey

1 teaspoon kosher salt

1 clove garlic, minced

1/2 teaspoon anchovy paste (optional)

1/2 teaspoon dried dill or Italian seasoning

1/4 teaspoon ground black pepper

1/2 cup olive oil


For Smoked Paprika & Lime Vinaigrette:

1/4 cup freshly squeezed lime juice

2 Tablespoons red wine vinegar

2 Tablespoons honey

1 1/2 teaspoons smoked paprika

1 teaspoon kosher salt

1 teaspoon Dijon mustard

1 clove garlic, minced

1/4 teaspoon ground black pepper

1/2 cup olive oil


Instructions:

  1. Shuck the corn and remove the corn silk. Cut the kernels off of the ears. Add the raw corn kernels to a large mixing bowl.

  2. Add the remaining salad ingredients to the mixing bowl and stir to combine all ingredients. Season the mixture with freshly ground black pepper and set aside. (Salad may be refrigerated at this point and held until serving time).

  3. Choose which dressing you'll use (directions are the same for both). When you're ready to serve, prepare the dressing: In a small mixing bowl or 2-cup liquid measuring cup, using a fork or small whisk, stir together all ingredients except the olive oil until well combined. Then add the olive oil and stir or whisk again vigorously.

  4. Immediately pour half the dressing over the salad mixture and toss to distribute dressing throughout. Taste the salad and add more dressing, salt or pepper as desired. (You will have some leftover dressing; keep it in the refrigerator and use it as a marinade or for another salad later).


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