Got corn on the cob? Make this summer fresh summer corn salad with tons of veggies a delicious Thai-inspired dressing.
Summer Corn Salad
Living in the Midwest, it’s inevitable that by the time August ends and September comes, we’re overflowing with corn on the cob. This recipe is a fact summer corn salad made with a Thai-inspired dressing.
We’re using grilled corn on the cob for extra juicy, flavorful corn kernels along with tons of other garden veggies such as bell pepper, cabbage, and carrots.
The dressing is a little bit hot, a little bit savory, and a little bit sweet all thanks to Thai green curry paste, red chili paste, and honey.
- Grilled corn on the cob: Is there anything better than freshly grilled, in-season corn on the cob?! I think not. Other options include canned and frozen, but trust us, they aren’t as tasty.
- Carrot: carrot adds color and a bit of sweetness.
- Red onion: any kind of onion works including yellow and green.
- Red pepper: we used red bell pepper, but any color works.
- Cabbage: we love the addition of cabbage because it adds color and crunch.
- Cilantro: fresh cilantro can be swapped for parsley.
- Cotija cheese: we love how salty cotija cheese is. If you can’t find it, try using feta cheese instead.
The dressing is truly what makes this summer corn salad! It’s Thai-inspired and so yummy. Here’s what you need:
- Green curry paste
- Red chili paste
- Apple cider vinegar
- Olive oil
How to Make
Learn how to make corn on the cob on the grill – 2 different ways – one in the husk and one shucked! You only need sweet corn, butter, salt, and pepper.
Complete you late summer meal by serving your summer corn salad recipe with any of the following mains.
Store leftover corn salad in an airtight container in the fridge for up to 3-5 days.
- 4 ears corn on the cob shucked
- 2 medium carrots
- 1/2 cup finely minced red onion
- 1 medium red pepper minced
- 1 cup purple cabbage sliced
- 1/4 cup fresh cilantro minced
- 2 tablespoons cotija cheese
Preheat grill or oven to 400ºF and spray or wipe corn with olive oil.
Place corn on the grill for 20-25 minutes, turning them every five minutes.
While corn is on the grill place all ingredients for the dressing into a bowl and whisk until combined. Place dressing in the refrigerator for later.
Next, spiralize the carrots by setting the Inspiralizer to Blade C. Cut off each end of the carrot so that you have a flat surface. Place your carrot into the spiralizer and spiralize into thin noodles and place in a large mixing bowl. You can also thinly slice your carrots into bite-sized matchsticks.
Remove corn from heat when corn has started to brown. Let cool and then cut corn off the cob with a sharp knife and add it to the large mixing bowl with the carrots.
Finally, add red pepper, onion, cabbage, cilantro, cotija, and dressing to the mixing bowl. Stir until well combined. Place in the fridge for 30 minutes and enjoy.
Tips & Notes
- Storage: store in an air-tight container in the fridge for up to 5 days.
Calories: 151kcal Carbohydrates: 22g Protein: 4g Fat: 7g Fiber: 3g Sugar: 8g