Ingredients
Salad
- 3-4 ears fresh sweet corn, husked and kernels removed (about 3 cups)
- 1 cup cherry or grape tomatoes, halved or quartered
- 1/2 cup chopped red onion
- 1 small avocado, diced
- 1/2 cup diced red or green apple
- 1/4 cup chopped fresh basil
- 1/4 cup chopped cilantro (optional)
- 1/4 cup slivered or chopped almonds (or substitute your favorite nut)
Honey-Dijon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Cook the corn
- Boiling: Bring a pot of salted water to a boil. Add corn and cook for 3-5 minutes, until tender. Drain and let cool.
- Grilling: Heat a grill to medium-high. Brush corn with oil and grill for 5-7 minutes per side, turning until lightly charred. Let cool.
- Roasting: Preheat oven to 400°F (200°C). Brush corn with oil and roast for 15-20 minutes, until tender. Let cool.
Cut the kernels
- Once the corn is cool, stand an ear upright on a cutting board and use a sharp knife to cut down the sides to remove the kernels.
Make the vinaigrette
- In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
Assemble the salad
- In a large salad bowl, combine the corn kernels, tomatoes, red onion, avocado, apple, basil, cilantro (if using), and almonds.
Dress and serve
- Drizzle the vinaigrette over the salad.
- Toss gently to coat.
- Taste and adjust seasonings with salt and pepper, or add extra honey if you prefer a sweeter dressing.
- Serve immediately or chill before serving.
Tips & Variations
Cheese: Add crumbled feta or goat cheese for extra creaminess.
Spice: Add a pinch of red pepper flakes or chopped jalapeño for a kick.
No grill? You can pan-sear the corn kernels in a skillet with a little oil for similar charring.
Make it creamy: Stir in a dollop of mayonnaise or sour cream to the dressing.
Enjoy your fresh and flavorful Napa Sweet Corn Salad!
