I love walk­ing into my super­mar­ket nowa­days. The pro­duce sec­tion is over­flow­ing with good eats, and every­thing smells amazing.

So when I needed to make a side dish recently, I took my cue from some of my favorites found in these bins.

Corn in sum­mer really can’t be beat, and not only did my store have red cherry toma­toes but also sweet yel­low ones as well.

It’s hard to go wrong mix­ing all of these together.


I had been crav­ing a good corn salad and luck­ily found this recipe from Mel’s Kitchen Cafe that I adapted.

I made a larger bowl of salad than her recipe orig­i­nally called for since I was bring­ing it with me to a cook­out to pre­sum­ably feed more people.

I also added black beans — from a can, you could go fresh if you wish — and some lime juice to add some more sweetness.

photo (1)

The whole batch took less than half an hour to put together and is a healthy alter­na­tive to some of the mayonnaise-filled eats that fre­quent sum­mer shindigs (though I cer­tainly do not turn my nose up at a good pasta or potato salad). 

And feel free to add any other veg­gies that strike your fancy. Squash might be nice, along with some peppers.


Whip some up, and enjoy it with oth­ers while bask­ing in the sun.

Sum­mer Corn Salad
Serves 9
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  1. 9 ears of corn, shucked
  2. 3/4 cup finely diced red onion
  3. 3 cups cherry toma­toes, sliced in half
  4. 1 can of black beans
  5. 3 table­spoons cider or red wine vinegar
  6. 4 table­spoons extra-virgin olive oil
  7. 1 tea­spoon kosher salt
  8. 1 tea­spoon freshly ground black pepper
  9. 1 lime
  1. Bring a large pot of water to a boil. When boil­ing, add one table­spoon sugar and one table­spoon vinegar.
  2. Add the cobs of corn to the pot of water one at a time, and bring to a rolling boil. Cover the pot, remove from the heat, and let the corn sit for 10 minutes.
  3. Remove the corn from the pot. When the corn is cool, cut the ker­nels off the cob. (If you need the corn to cool faster, run the cobs under cool water.)
  4. Sep­a­rately, drain the black beans and rinse them.
  5. Toss the ker­nels in a large bowl with the red onions, black beans, toma­toes, vine­gar, olive oil, salt and pepper.
  6. Cut the lime in half and squeeze the juice of each half over the salad, mix­ing it in well.
  7. Add addi­tional salt and pep­per to taste, if desired. Serve cold or at room temperature.
Adapted from Mel’s Kitchen Cafe
The Em Dash http://www.theemdash.com/
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2 Responses to Recipe: Summer corn salad

  1. Love fresh dishes like this when you can really taste the sum­mer! Saw you at Spat­u­las on Parade!

    Would love it if you came over and linked up to Super Sun­day at Who Needs a Cape! And while you’re there don’t for­get to sign up to win one of our lunch boxes in the give away!!!! http://whoneedsacape.com/2013/08/super-sunday-link-party-10/
    Heather Who Needs a Cape? recently posted…Super Sun­day Link Party #10My Profile

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