Fresh Corn Summer Salad

By Betty Fussell

Total Time
25 minutes
Rating
4(60)
Comments
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Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation — but there’s nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.

Featured in: What Corn Has Come To: So Sweet, but So What?

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Ingredients

Yield:4 to 6 servings
  • 3cups fresh corn kernels (from about 5 ears)
  • ¼cup chopped scallions
  • 2small young zucchini (about ½ pound), diced
  • 2small ripe tomatoes (about ½ pound), seeded and diced
  • 1orange sweet bell pepper, seeded and diced
  • ¼pound green beans, parboiled 2 minutes and cut into ½-inch lengths
  • ½cup packed basil leaves
  • 1jalapeno pepper, seeded and chopped
  • 1clove garlic, minced
  • ½cup extra virgin olive oil
  • 2tablespoons lime juice
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

268 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 506 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter. Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled.

  2. Step 2

    In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice. Puree until smooth, and season to taste with salt and pepper. Pour the dressing over the vegetables, and serve.

Ratings

4 out of 5
60 user ratings
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Comments

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Nick

Mixed everything, including jalapeno and basil, as a salad. Excellent! Didn't bother with the blender for the dressing. Soaked garlic in lime juice and salt for 30 minutes before whisking in olive oil.

Suzanne

Grilled fresh corn in the husk, cut if off once cooled, then put it all together with quick fire on the stove. Added extra garden fresh Jalapeños, San Marzanos (added last & off heat) from the garden & grilled zucchini from garden. Savory, sweet, spicy & delicious!

Melissa

I blanched the corn, no green beans, and mixed it all together with the amazing dressing. It was simply delish. Oh and a splash of tabasco.

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