Utilize leftover corn on the cob by turning it into a salad with this Corn Salad with Honey Wasabi Vinaigrette. Perfect for lunch or dinner!
It's Day 4 of Salad Week and I brought you another vinaigrette-based salad to add to your summer salad repertoire. This time, I used some leftover corn on the cob I had after making too many ears (go figure!), mixed it with some grape tomatoes; then made this sweet and tangy honey-wasabi vinaigrette to give it an Asian flair.
When is corn in season?
Corn typically is in season June-August; however, you will start to see some stores and local farmers markets carry the fresh ears in May. I prefer the Butter-Sugar or White Corn variety; as they are generally sweeter than the others.
For this recipe, you can use corn that has been cut off of the cob or frozen corn that has been defrosted and drained.
This refreshing corn salad is great, especially for those who don't like to eat corn on the cob (or can't like Gab with her braces!) and would go wonderfully with some of my Asian Pork Spareribs! ~Enjoy!
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More Corn Salad Recipes
Corn Salad with Honey-Wasabi Vinaigrette
Ingredients
For the Corn Salad
- 4 Ears Corn on the Cob, cooked and cut from the husk (approximately 3 cups of kernels)
- 1 Scallion, chopped
- 1 cup Grape Tomatoes, sliced
- 1 tablespoon Fresh Parsley, chopped
- PreparedĀ Honey-WasabiĀ Vinaigrette
For the Honey-Wasabi Vinaigrette
- 1 teaspoon Honey
- 1 teaspoon Wasabi Paste
- 1 teaspoon Ginger, grated
- 1 tablespoon Rice Wine Vinegar
- 2 tablespoon2 Canola Oil
- Ā¼ teaspoon Kosher Salt
- ā teaspoon Black Pepper
Instructions
For the Corn Salad
- Add the corn kernels, scallion, tomatoes and parsley to a bowl; then add the prepared Honey-Wasabi Vinaigrette. Mix well, season with salt and pepper; then refrigerate until ready to serve.
For the Honey-Wasabi Vinaigrette
- Combine the honey, wasabi paste, ginger, vinegar, mustard and oil. Whisk well.
Nutrition
Kirsten Madaus says
Ah, braces. This will be the second summer I'm the only one in the house eating corn *on* the cob, so needless to say I'll be cutting kernels off darn near everything we'll get from the CSA farm share.
This looks like a delicious way to enjoy it. Thanks, Carrie!