With the warmer season approaching (three cheers for Spring!), I’m already getting in the habit of eating fresh.
In the winter months, I’m all about heavier sides: wholesome soups, a loaded baked potato, etc. But when spring arrives, the grass gets greener and the soil gets ready for some vegetable gardening. Spring is the season of change and I love seeing plants and flowers sprout up from the ground.
I wanted to keep it simple for my Fresh Corn Salad recipe. I believe that a good salad is made up of minimal ingredients that are crisp and high-quality.
I can never say no to a simple vinaigrette. While EVOO and balsamic vinegar are a classic combination, it’s important to check that your olive oil is not over 2 years old. If it is, it is most likely rancid and may hinder the taste of your salad.
The red onion and cheddar cheese are the two ingredients that give this side dish some “kick.” Of course, the corn kernels act as the star of the show, offering a good crunch and a bright color.
Fresh Corn Salad
2 cups corn kernels
½ large red onion, diced
1 cup white cheddar, grated
2 tablespoons extra virgin olive oil
1.5 tablespoons balsamic vinegar
Kosher salt to taste
Ground black pepper to taste
2 tablespoons fresh oregano
Yields: 2 servings
In a large salad bowl, combine corn kernels, red onion, and cheese. Toss together so that ingredients are well mixed with one another.
Add olive oil and balsamic vinegar, salt and pepper and mix. Top with oregano and enjoy.
- 2 cups corn kernels
- ½ large red onion, diced
- 1 cup white cheddar, grated
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons balsamic vinegar
- Kosher salt to taste
- Ground black pepper to taste
- 2 tablespoons fresh oregano
- In a large salad bowl, combine corn kernels, red onion and cheese. Toss together so that ingredients are well mixed with one another.
- Add olive oil and balsamic vinegar, salt and pepper and mix. Top with oregano and enjoy.