The Summer corn salad is our favorite summer salad, with which we can use all our fresh garden vegetables. The Thai-inspired dressing is bursting with flavor that will leave you wanting more!
Like our famous street corn salad, this summer corn salad is a favorite of many because it’s so easy and quick to make. We love the sweet and tangy dressing. It consists of curry paste and chili sauce and will delight your taste buds.
If we live in the Midwest, it’s inevitable that by the time August comes to an end and September comes, we’ll be full of corn on the cob. You’ll watch us prepare our grilled corn on the cob for extra juicy, flavorful corn on the cob.
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“Yummy! We had extra fresh corn from our garden that I wanted to try and it was delicious. I’m looking forward to this year’s fresh corn from our garden because it will make this salad even better.” -Duck Life
What you need for a summer corn salad
- Large mixing bowl: Grab your favorite mixing bowl and add all the ingredients. If you have a mixing bowl with a lid, all the better.
- Grilled Corn on the Cob: This salad really goes best with freshly grilled corn (by the way, or prepared and then chilled). However, if you must use thawed frozen corn, that’s no problem either.
- curry paste: The key ingredient in this salad’s dressing is green curry paste. We like the Thai kitchen brand, it’s our favorite, but any other will do as well.
Our favourite
curry paste
Keep this green curry paste in your pantry or freezer for easy access to flavor whenever you need it! It’s our favorite curry paste.
buy it
Variations + Substitutions
Although the corn is key to this recipe, feel free to vary the other veggies in this recipe based on what you have in your fridge.
If you don’t have green curry paste, red curry paste is a great substitute. The flavor will vary, but it will still be delicious.
Season to your liking
“We liked that very much! I didn’t want it to be too spicy, so I used 2 teaspoons of curry paste diluted with about a tablespoon of water. It was perfect. Thank you!” – Molly
How to do
Grilled Corn
Learn how to cook corn on the cob on the grill – two different ways – once in the shell and once shelled! All you need is candy corn, butter, salt and pepper.
Get the recipe
storage
Refrigerator: Place the corn salad in an airtight container or cover tightly with plastic wrap or aluminum foil. This keeps the freshness and prevents drying out. If stored correctly, the lamb’s lettuce should last about 3-4 days in the refrigerator.
mason jars: Mason jars are a great way to store individual servings of lamb’s lettuce. Mason jar salads can be stored in the refrigerator for up to 3-4 days.
Freeze: While freezing corn salad is not recommended because it can affect the texture and quality of the vegetable, you can freeze the salad without the dressing. Prepare and store the ingredients separately. When ready to enjoy the salad, thaw the veggies, assemble the salad, and add the dressing just before serving.
Remember to always use fresh, quality ingredients when preparing salads and discard any leftovers that have been stored at room temperature for more than two hours to ensure food safety.
serving suggestions
Pair this salad with one of our delicious summertime recipes for an easy spread for any backyard BBQ. Don’t forget to try other salad recipes too!
Spatchcock Chicken: Flavorful, easy to pop in the oven, this spatchcock chicken is served with this delicious summertime corn salad.
Air Fryer Chicken Thighs: With the oven off, place these air fryer chicken thighs in the air fryer for minutes. It’s a great protein option to serve with this summery corn salad.
Black Bean Quinoa Burger: Looking for a veggie option to serve with this corn salad? This Black Bean Quinoa Burger is a great veggie option.
Summer corn salad
You’ll love this Fresh Summer Corn Salad with freshly grilled corn on the cob, lots of garden veggies and a Thai-inspired dressing.
Preparation:15 protocol
Cook:20 protocol
In total:35 protocol
Ingredients
salad
- 4 ears corn on the cob peeled off
- 2 medium carrots
- 1/2 Cup finely chopped red onion
- 1 medium red pepper chopped
- 1 Cup Red cabbage cut
- 1/4 Cup fresh coriander chopped
- 2 tablespoon Cotija cheese
instructions
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Preheat the grill or oven to 400°F and spray or brush the corn with olive oil.
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Place the corn on the grill for 20-25 minutes, turning every five minutes.
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While the corn is on the grill, place all of the dressing ingredients in a bowl and stir until combined. Put the dressing in the fridge for later.
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Next, spiralize the carrots by setting the inspiralizer to blade C. Cut off each end of the carrot, leaving a flat surface. Place your carrot in the spiralizer, form thin noodles and place in a large mixing bowl. You can also cut your carrots into thin, bite-sized strips.
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Remove the corn from the heat when the corn starts to brown. Allow to cool, then use a sharp knife to cut off the corn and add to the large mixing bowl with the carrots.
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Finish by adding the red peppers, onions, cabbage, cilantro, cotija and dressing to the mixing bowl. Stir until everything is well mixed. Place in the fridge for 30 minutes and enjoy.
tips and hints
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
nutritional information
Calories: 151kcal Carbohydrates: 22G Protein: 4G Fat: 7G Fiber: 3G Sugar: 8thG
