Spring fever has hit and Corn Salad is a wonderful fix to bridge the gap between winter and spring! It makes the most of vegetables that are available year-round plus, for me it’s a trip through the memories of my Grandmother’s garden. Years spent gathering these same vegetables from the rows and rows of produce she grew in the warm Texas Panhandle sun. Sweet golden corn with cool, crisp cucumbers, savory onions and plump, ripe tomatoes all tossed in a creamy but light dressing!
This is a quick salad to throw together. It can be served as soon as you make it or chilled overnight – making it perfect for a last minute side or planning ahead. It’s also a great break from the conventional sides so often served with burgers or barbecue.
Here are a few quick tips to make the most of these veggies anytime of the year.
Whenever available, fresh summer corn is hard to beat but frozen organic corn is a great backup in off-season. You can freshen the flavor by roasting it with a bit of olive oil, salt and pepper.
Check the flavor of the peel of your cucumber. Occasionally you will find one with a bitter peel. There is no way to mask it so if your cucumber has a peel that bites back, just remove it. It’s better to find out before you’ve chopped up the cucumber and find yourself picking them out to peel those little bits individually!
Cherry tomatoes are a great tomato for this salad during cooler months. They have a sweet, pure tomato flavor and are widely available in food markets.
And I always use sweet onions, especially if you’re serving them raw. White onions can be harsh and pungent in flavor, overwhelming everything around them. Vidalia onions and Texas Super Sweet 1015Y onions are always favorites when you can find them.
We’re just about two weeks from spring and this Corn Salad will give you a refreshing jump start on the season!
3 packages frozen corn, 10 ounces each, or fresh roasted corn when in season – about 6 cups
2 tablespoons olive oil
1-1/2 teaspoon kosher salt, divided
½ teaspoon freshly cracked black pepper, divided
¼ cup sour cream
3 tablespoons mayonnaise
1 tablespoon apple cider vinegar
¼ teaspoon dry mustard
½ teaspoon celery seed
1 cup cucumber, unpeeled and chopped (1 small cucumber)
½ cup onion, chopped, about ½ small onion
¾ cup chopped cherry tomatoes, about 8-10
To roast the corn:
Line a rimmed baking sheet with foil. Toss the corn with the olive oil and ½ teaspoon kosher salt and ¼ teaspoon pepper. Roast at 400-degrees for 20 minutes, stirring occasionally. Set aside to cool slightly.
To finish the salad:
In a small bowl whisk together the sour cream, mayonnaise, the cider vinegar, dry mustard, celery seed, remaining 1 teaspoon of kosher salt and ¼ teaspoon pepper.
In a large bowl add the roasted corn, the cucumber, onion and tomatoes.
Pour the sour cream dressing over the vegetables and stir until well blended.
Serve at room temperature or chilled.