Best Corn Salad Recipe (or The Essence of Summer!)

One of my favorite summer memories is of sitting on my grandparents’ deck shucking corn, shelling peas, or snapping beans.  I just love summer produce.  And those glorious few weeks of summer where the garden is overflowing with goodness?  It must be a preview of heaven.

I think that is the reasons that I absolutely love this salad!  It seems just like the essence of summer–all of the fresh produce and crisp tastes mixing in one dish.  Sigh.

This recipe is based on one my mom found on the Food Network, with a few twists.  I hope you enjoy!

Best Corn Salad

Dressing

4 tsp olive oil (divided)

1 Tbsp lime juice

1/4 tsp salt

Salad

1 1/2 cups fresh corn–grilled  (about 3-4 ears)

1 1/2 cups of cherry tomatoes (or regular tomatoes)

1/2 cup chopped cucumber

1/4 cup chopped red onion

2 Tbsp fresh minced basil

Steps

1.  Chop all ingredients

2. Drizzle dressing and stir

3. Let chill

4. (Optional) Add crumbled feta cheese

A couple of quick notes:

-You don’t need to grill the corn, but it does add a great flavor.  If you don’t grill it, simply cut the corn off of the cob and cook for a couple of minutes in a skillet with 1 tsp of olive oil.

-The measurements are pretty fluid for the salad, as are the ingredients.  Use fresh produce that you have on hand.  If you have more cucumbers, go for it!  Roma tomatoes instead of cherry, that’s fine!

-Also, this is a fantastic recipe for the summer fasts!  Just leave out the feta, and you’re good to go!

Now, if you’ll excuse me, I have been tormenting myself for long enough.  It’s time to stop writing and start eating!  Enjoy the essence of summer!

Do you have any favorite summer recipes?

(Linked to Plant Based Potluck, Share the Wealth Sunday,Tips and Tricks Tuesday .)