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: 

Print Recipe

3.58 from 26 votes

Summer Corn Salad

Ingredients

• 32 oz frozen corn thawed
• 1 cucumber peeled and chopped
• 1 small green pepper chopped
• 4 Roma tomatoes chopped
• 1/2 large white onion chopped
• 1 jalepeno seeds removed, diced
• 1/4 cup fresh basil chopped
• 1/4 cup fresh parsley chopped

For the dressing

• 2 tsp. dry mustard
• 1/4 tsp. black pepper
• 3 cloves garlic crushed
• 2 Tbs. white wine vinegar
• 1/3 cup olive oil
• salt to taste

Instructions

• Stir all the veggies together in a large bowl.
• Whisk the dressing ingredients together and pour over veggies.
• Toss.

Notes

This salad holds up well for several days and it travels well too. Great for picnics!