Fresh corn salad with crisp radishes, sweet snap peas, and tender asparagus is a crunchy summer side you’ll want to eat straight from the bowl.
This is my unofficial start to summer fresh corn salad, with a definite nod to the first spring produce like asparagus, radishes and snap peas. The first corn on the cob arrives in stores right around Memorial Day. I don’t know where it’s from, I don’t want to know, I just want it. About 5 ears to be exact.
what’s in my corn salad
I’m focussing on great crunch here, and this crunch lasts.
- corn sliced off the cob
- I flash blanche my kernels in the microwave, it takes just 2 minutes. (Raw corn lovers don’t skip this!) It brings out the sweetness and takes the raw edge off without losing any of that snappy crunch.
- asparagus
- It goes great with corn, just slice it on the bias into 1-2 inch pieces. It needs a quick microwave blanche too for best flavor and texture.
- snap peas
- radishes
- red onion
- cucumber
- celery
what’s not in my corn salad (and why)
I skipped the obligatory shower of feta cheese. Feta’s great, but it can overpower, and for this recipe I want all that fresh summer corn flavor to dominate.
I didn’t grill my corn ~ I want that fresh juicy *snap* you get from barely blanched corn. Grilling adds flavor, but dulls the crunch.
No avocado or tomatoes ~ they don’t hold up and I want to enjoy my corn salad for several days.
hot honey corn salad dressing
A zippy hot honey dressing is a nice contrast to the sweet corn. It’s got a mild warmth as is, but you can up the heat with extra cayenne or chili pepper flakes. I think corn salads are the perfect base for creative dressings…
- Creamy Sweet Corn Salad
- the luxe dressing is made with mayo, sour cream and buttermilk for a delicious creamy tang.
- Mexican Street Corn Salad
- Mexican crema and fresh lime make the super easy and refreshing dressing.
- Corn and Cucumber Salad
- a light buttermilk dill dressing makes this corn salad sooo refreshing.
- Blistered Corn and Asparagus Salad with Salmon
- Lemon, Dijon mustard and fresh chives perk up this grilled corn salad.
- Sweet Corn and Tomato Salad
- Fresh basil and lime make this corn salad pop.
- Summer Beet and Corn Salad
- a tangy balsamic and olive oil vinaigrette balances the sweetness of the beets and corn.
Let’s make it!
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First Corn Salad
Ingredients
dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1-2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 Tbsp hot honey
- pinch cayenne powder
- salt to taste
Instructions
- Strip the kernels from the 5 ears corn using a sharp knife. Place them on a microwave safe plate or shallow bowl and microwave on high for 2 minutes. Give the corn a stir and add to a large salad bowl.
- Trim the woody ends from 10 stalks asparagus and slice into 2-inch pieces, on the bias. Place on the microwave safe plate and microwave on high for 2 minutes. Add the asparagus to the corn in the bowl.
- Whis together the dressing ingredients in jar with a lid and give it a vigorous shaking to emulsify. Taste and adjust any of the ingredients to your liking. Toss the corn and asparagus with some of the dressing to moisten.
- Add the diced celery, diced cucumber, sliced snap peas, and quartered radishes to the salad. Toss with more dressing and chill until ready to serve.
Our farmers market had the best corn of the summer, and we loved this salad.