Refreshing Recipe: Corn Salad with Citrus Vinaigrette
I started making this salad a few years ago. I think it was taken from Michael Chiarello at the food network. I made it for barbecue parties and it was always appreciated by my guests. I recently remembered it while talking to my neighbor who was planning on making it for a July 4th barbecue party. Although the salad is delicious- it is a bit time consuming- especially the dressing.
Later that week, I was making the shrimp rolls and grilled potatoes and I needed to make a salad with the meal. I thought of the corn salad- and came up with an easier recipe. I had the greens and fresh corn in the fridge- so it was just a matter of coming up with the dressing. I used the juice and zest of a lemon, lime and an orange- whisked olive oil, honey with salt and pepper. Very simple yet the flavor was unbelievable- summer in a bite!
The original salad included pecorino cheese, but I decided to eliminate it since I wanted a lighter salad. The cheese does taste really good in the original salad- so by all means, go ahead and add it. I would definitely stick with pecorino- for it’s extra strong flavor.
The salad is great at a barbecue with burgers or ribs but it is also goes very well with a piece of poached chicken or fish. It is a very healthy salad especially because the dressing doesn’t have very much olive oil. Definitely a summer must in your barbecue repertoire…
- 4 cups mixed greens or arugula
- 4 ears of corn, taken off the cob
Dressing
- Zest and juice of one navel orange
- Zest and juice of one lemon
- Zest and juice of one lime
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- 2 tablespoons honey
Blend all the ingredients together for a minute or two. Take the dressing out into a container and keep aside. Makes a little over a cup. Can keep in the refrigerator for up to a week.
Add the greens and corn into a serving bowl. Add ¼ cup of the dressing and toss and serve.
