Summer Corn Salad

I have wanted to try this recipe for a long time, but somehow I just recently got around to it.  It comes from the cookbook Country Gourmet (a fantastic book that is out of print now, I think).

One of the reasons it took me so long to try it is that the recipe calls for fresh corn cut off the cob.  I’m super lazy.  I think I’ve mentioned that before.

I finally realized I could cheat with this recipe and use frozen corn instead of fresh.  I’m sure fresh would be better, but I also know I’ll be making this salad a lot more often since I can cheat with a bag from the freezer section.

Here’s what you’ll need: 

Summer Corn Salad
  • 32 oz frozen corn, thawed
  • 1 cucumber, peeled and chopped
  • 1 small green pepper, chopped
  • 4 Roma tomatoes, chopped
  • ½ large white onion, chopped
  • 1 jalepeno, seeds removed, diced
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
For the dressing
  • 2 tsp. dry mustard
  • ¼ tsp. black pepper
  • 3 cloves garlic, crushed
  • 2 Tbs. white wine vinegar
  • ⅓ cup olive oil
  • salt to taste
  1. Stir all the veggies together in a large bowl.
  2. Whisk the dressing ingredients together and pour over veggies.
  3. Toss.
This salad holds up well for several days and it travels well too. Great for picnics!
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  1. that looks so delicious! i love farm fresh summer corn! yum! thanks for sharing!

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