A mix of corn and tomatoes, this Fresh Corn Salad just screams summer. It’s the ideal side to grilled steak, burgers, or chicken as you’ll need the grill anyway to prepare the corn. The tangy dressing is a perfect complement to the sweet and bright salad. Fresh Corn Salad is healthy and vegan, making it a great thing to bring along to a summer barbecue.
IngredientsFor the dressing: • 4 tablespoons olive oil • 6 tablespoons apple cider vinegar • 1 teaspoon sugar • 1 teaspoon dijon mustard • salt, to taste • pepper, to taste • juice from 1 lime, optional For the salad: • 6 ears corn, shucked • 2 tablespoons olive oil • 1/4 red onion • 2 cups cherry tomatoes, sliced in half • 1 avocado • 1 cup spinach
In a small mixing bowl, combine the olive oil, apple cider vinegar, sugar, dijon mustard, salt, pepper, and the juice of 1 lime with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, cherry tomatoes, and spinach and toss to combine.
Drizzle with as much of the dressing as you like.
Toss to coat all contents with the dressing and serve.