Here's the perfect salad for summer, using all your favorite vegetables and a flavorful homemade vinaigrette dressing that's light and refreshing. Marinated Corn Salad with Fresh Basil is a very flexible recipe that you can customize to your liking.
Prep Time: 30 minutesminutes
Cook Time: 0 minutesminutes
Total Time: 30 minutesminutes
Servings: 8servings
Calories: 264kcal
Ingredients
For the Salad
4-5earsfresh corn on the cob, shucked and cleaned (may substitute 2 cups frozen sweet corn or canned corn, if desired)
1medium orange sweet bell pepper, seeds and membranes removed, diced
1medium green sweet ball pepper, seeds and membranes removed, diced
2small zucchini, skin-on, diced
10oz.grape tomatoes, halved lengthwise
2mediumnicely ripened avocados, peeled and diced
2Tbs.sliced fresh basil
Vinaigrette Dressing
1/4cup olive oil
1/4cupred wine vinegar
1/4cupgood olive oil
1clovegarlic, crushed
1tsp.kosher salt
1tsp.granulated sugar
1/2tsp.ground pepper
1tsp.Better than Bouillon concentrate, I used chicken flavor
Instructions
Make the Vinaigrette Dressing
Prepare the dressing by placing all the ingredients into a jar or dressing cruet with a tight-fitting lid; shake well to combine; reserve.
Prepare the Corn
Place a medium-size cutting board into a large, rimmed baking sheet. Holding the ear of corn vertically on the cutting board, carefully use a knife to slice down along the cob, cutting away the kernels, rotating the cob as you go.
As you work, move the corn kernels from the cutting board onto the baking sheet so they are out of your way. The baking sheet also helps contain corn kernels that have a tendency to "jump" around as you remove them from the cob.
Repeat with the remaining ears of corn.
Char the Corn
Over medium-high heat, preheat a heavy-bottom skillet; add a quick swish of olive oil.
When the oil is nicely hot, add the corn in a single layer. Don't stir the corn so it can char a bit on the bottom, 1-2 minutes. Gently toss the corn, then remove from the skillet and let cool.
Saute the Vegetables
In the same skillet over medium-high heat, preheat the skillet once more. When the skillet is nicely hot, add the peppers and zucchini; cook for just 1 minute, then remove from heat and let cool.
Assemble the Salad
To a large serving bowl, add the cooked and cooled vegetables along with the crushed garlic, tomatoes, avocados, and fresh basil.
Drizzle the prepared vinaigrette over the salad ingredients; gently toss to combine. Serve at once – salad is best served at room temperature. Store leftovers in refrigeration.
Notes
**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.