This Summer Corn Salad is packed with late summer produce and delicious flavors. Perfect for a Labor Day side dish.
Course side/salad
Cuisine Mediterranean
Keyword corn salad
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Author Brynn McDowell, RDN at The Domestic Dietitian
Ingredients
2earsGrilled Corn(see note below on grilling corn)
3Persian Cucumbers, diced
1cupCherry Toamtoes, halved
1/4cupRed Onion, diced
1Bell Pepper, diced
1/4cupPrimal Kitchen Ranch(or dressing of your choice)
2tbspItalian Parsley, chopped
Instructions
See notes below on tips for griling corn. Allow corn to cool before slicing kernals off the cob.
In a medium bowl, add the grilled corn (that's been cut off the cob), diced cucumbers, cherry tomatoes, diced red onion and diced bell pepper.
Dress with ranch right before serving. Garnish with chopped parsley.
This salad saves well in the fridge and will last for 2-3 days.
Notes
Notes -For tips on how to grill corn on the cob, click hereWe used this Primal Kitchen Ranch but feel free to use the ranch or vinaigrette of your choice.