Fresh Corn Salad With Creamy Honey Dijon Vinaigrette

Why fresh corn salad is the perfect summer side

Earlier this year, my husband and I purchased a sailboat and promptly moved onboard for the rest of the summer. It's been a trip learning how to live in such a small space and one of the biggest challenges is cooking in my super tiny boat galley.

Also, the cabin of the boat gets quite toasty in the afternoon sun, so simple, no-cook recipes are where it's at for me right now and this fresh corn salad fits the bill.

As opposed to Elote‑inspired corn salad, Fresh Corn Salad requires no cooking and puts the fresh taste of sweet corn, summer tomatoes, basil, and arugula front and center.

It's as bright and fresh tasting as the summer sun, with a subtle tangy creaminess from the vinaigrette and parmesan cheese, and a nice nutty crunch from crushed roasted almonds.

Effortless to make and easy to transport! Fresh corn salad takes less than 20 minutes to prepare and will keep well for at least 24 hours. It's perfect for backyard cookouts, packed lunches, picnics, camping trips, road trips, or days spent on the beach or on the water! I like to pack it in small, individually portioned mason jars tucked inside a cooler.

Ingredients needed to prepare this recipe

• For the creamy honey dijon vinaigrette: 1 small shallot, white wine vinegar, honey, dijon mustard, mayonnaise, salt and ground black pepper
• Fresh sweet corn
• Fresh tomatoes or cherry tomatoes
• Baby arugula
• Fresh basil
• Shaved parmesan cheese
• Extra virgin olive oil
• Finely chopped or ground roasted almonds (not pictured; optional)

Additions and substitutions

Like most salads, this fresh corn salad can be modified in any number of ways to suit your personal preferences, or to use whatever ingredients you have at your disposal. Here are just a few ideas to get you started...

• Instead of the creamy honey dijon vinaigrette, use whatever salad dressing you like, homemade or bottled. Try it with Cesaer or Ranch dressing, swap out the white wine vinegar for red wine vinegar or balsamic, or use pretty much any kind of bottled vinaigrette you like.
• Instead of arugula, use any kind of leafy greens such as spinach, kale, romaine, or even escarole and frisee. Or, use a combination of greens.
• Instead of basil, use any kind of fresh herb your heart desires. Try it with Italian parsley, cilantro, chives, thyme, dill, tarragon, or mint.
• Instead of parmesan cheese, use fresh mozzarella, Pecorino Romano, Grana Padano, or Asiago.
• Instead of roasted almonds, add some crunch with croutons, any other kind of finely chopped nut, or seeds like roasted pumpkin or sesame seeds.
• Add additional fresh vegetables. Good options include cucumbers, thinly sliced radishes, grated zucchini, blanched asparagus or green beans, fresh peas, or chopped avocado.
  

Step-by-step photos and instructions

Chop the shallot into very small pieces and place in a small to medium size bowl. Add the vinegar, honey, dijon, mayonnaise, 1 teaspoon of salt and ½ teaspoon of ground black pepper. Use a fork or a small whisk to blend. Let rest while you assemble the salad.

Tip: Letting onions or shallots soak in vinegar for a few minutes softens their sharp flavor.

Using a sharp chef's knife, cut the kernels from the cobs of corn. Add them to a large bowl along with the chopped tomatoes.

Add the shaved parmesan and arugula. Roughly chop the leaves of the basil, add them to the bowl, and toss everything around to mix.

Slowly whisk the olive oil into the vinaigrette, pour the dressing over the salad ingredients, and toss everything around to coat.

For a delicious, nutty crunch, serve with a handful of chopped roasted almonds.

Storage tips and make-ahead instructions

This salad will keep well for at least 24 hours and even longer if you wait to add the tomatoes. Cut tomatoes don't last very long, so if you want to make this salad a couple of days in advance, wait to add the tomatoes until right before serving.

Wait to add the chopped nuts: If you add the chopped almonds to the salad before storing, they will get soggy. This is why I like to sprinkle them over individual servings rather than add them directly to the salad.

This salad is perfect for packed lunches, camping trips, road trips, or picnics on a beach or a boat! Just pack it into individually portioned jars or containers and tuck it into an ice filled cooler, or an insulated lunch box or bag.

Serving suggestions

I'll happily take a bowl full of fresh corn salad all on it's own, as a meal unto itself. But, it also makes the perfect side dish for grilled or roasted meat, poultry, or fish, and for these crispy chorizo quesadillas with hot honey!

Try it with a juicy steak, Filipino-style chicken adobo, roast pork tenderloin, or grilled lemon rosemary chicken.

If you give this recipe a try, let me know! Scroll down to leave a comment and rate it!