When corn is at its peak, there are few things better. With just a simple dressing, a colorful and bright side dish is created. This salad can be made ahead, so it’s ideal for warm-weather parties and picnics. The light hue of white balsamic vinegar keeps the colors vibrant.
Balsamic Corn Salad
Makes: 4 - 6 servings
- 1 Tbsp extra virgin olive oil
- 3½ cups fresh corn kernels (about 8 ears)
- ¼ cup extra virgin olive oil
- 3 Tbsp white balsamic vinegar
- ½ tsp Dijon mustard
- ¼ tsp table salt
- ⅛ tsp freshly ground black pepper
- 1 cup diced tomatoes
- 1 cup packed arugula
- Heat 1 tablespoon olive oil over medium heat in a large sauté pan. Add corn kernels; cook 4 minutes, stirring often. Cool to room temperature.
- Whisk together 1⁄4 cup olive oil and next 4 ingredients until combined.
- Transfer cooled corn to a medium bowl. Add tomatoes. Pour dressing over mixture, and stir well. Chill for 4 hours. Add arugula just before serving.
Native Americans planted what was known as the Three Sisters Garden of corn, beans, and squash. The vegetables grew perfectly beside each other. The corn provided a natural trellis for the beans to climb on and the large leaves of the squash shaded the soil for coolness.
Balsamic Corn Salad Copyright © Rebecca Lang Cooks | rebeccalangcooks.com