In the summer I'm always planning meals around what produce is in season at the farmers market. Gone are the days of cheesy casseroles and braised meats or stews — summer's all about celebrating fresh, colorful produce. And this salad does just that.
I actually set out to make a cold succotash salad with sweet corn and lima beans and a nice, summery vinaigrette. But then I decided I really wanted to cook soley from the farmers market and not rely on any frozen or canned vegetables. And that's how this Italian-inspired summer corn salad came to be.
Natural Tips for Summer Corn Salad Recipe
The corn and the tomatoes are a given, but I decided fresh mint would add a welcome brightness and the pine nuts a nice toasty crunch. Between the firm corn, juicy tomatoes, fragrant mint, and crunchy pine nuts, you've got yourself one satisfying warm-weather side dish.
So while this recipe cheats a little on the 6 ingredient recommendation (I didn't count the olive oil or salt and pepper!), it's as simple as a quick trip to your farmers market. You could do a Mexican-inspired version with avocados and cilantro if you'd like or add zucchini, parsley and red onion. The options are virtually endless.
Summer Corn Salad
serves 4 to 6

  • 5 ears fresh corn, husked 
  • 3/4 cup cherry tomatoes, halved
  • 4 tablespoons pine nuts
  • 4 tablespoons fresh mint, finely chopped
  • 2 tablespoons red wine vinegar
  • 3 tablespoons good quality olive oil
Salt and pepper
Preheat the oven to 325°F and lay pinenuts out on a cookie sheet. Toast them for 8-10 minutes or until just fragrant and slightly brown.
In a medium-sized pot, boil the corn until kernels are just soft, about three minutes. Place in a bath of cold water to stop the cooking. Once cool, slice the kernels off the cob and pour into your favorite serving bowl.
Toss in cherry tomatoes, toasted pine nuts, fresh chopped mint, oil and vinegar and mix until just combined. Add salt and pepper to taste. Serve cold or at room temperature.
Chilled Lobster Salad with Sweet Summer Corn and Tomatoes
The perfect light summer salad, made with sweet summer corn, grape tomatoes, garden herbs and chilled steamed lobster. Serve this for two as a main dish salad or for four as a first course as pictured here.
Swap It Tip: If you don't live near the coast and don't have access to live lobster, you could use lump crab meat, cooked shrimp or even imitation crab instead.  
Chilled Lobster Salad with Sweet Summer Corn and Tomatoes
Servings: 2 as main course • Size: 1/2 of recipe • Old Points: 7 pts • Points+: 9 pts
Calories: 349 • Fat: 10.4 g • Protein: 39 g • Carb: 25.5 g • Fiber: 3.7 g • Sugar: 3.5 g
Sodium: 668 mg (without salt)
  • 2 medium ears of corn
  • 12 oz cooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)
  • 1 cup grape tomatoes, sliced in half
  • 1 tbsp chopped chives
  • juice of 1 large lemon
  • 4 tsp olive oil
  • salt and fresh cracked pepper to taste
  • 8 Boston lettuce leaves, rinsed and dried
Cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl.
Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl. Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine,
Place lettuce leaves on two plates. Top each plate with lobster salad and enjoy!

  • 4 cups fresh or canned corn kernels
  • 1 small zucchini, quartered lengthwise, seeded & diced
  • 1 cup grape tomatoes, halved
  • 1/4 cup chopped fresh flat leaf parsley
  • freshly ground black pepper to taste
  • 1/4 cup cumin honey vinaigrette (recipe follows)
If using fresh corn: Bring a saucepan of water to a boil over high heat. Add the corn kernels into the pot and cook until just about tender (approximately 1 minute). Drain the corn into a colander and run them under cold water to stop the cooking. Drain again and pat dry.
If using canned corn: Drain the corn into a colander, run them under cold water and pat dry.
Combine the corn, zucchini, tomatoes and parsley in a large bowl and toss to combine. Season with pepper.
Just before serving, toss the salad with the vinaigrette.
Cumin Honey Vinaigrette
recipe adapted from Shiela Lutkins, Celebrate! cookbook
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil
Whisk the vinegar, cumin, mustard, honey and salt/pepper in a bowl. Whisking constantly, drizzle in the olive oil. Continue whisking until the dressing is slightly thickened. Store in a covered container in the refrigerator for up to 3 days. Bring to room temperature before using and re-whisk if necessary. 
Picnic Corn-Zucchini Salad
Cook more than you think you’ll need for one evening and serve this salad the next day at a picnic! Adapted fro ...
  • 6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
  • 2 small zucchini, very thinly sliced
  • 2 bunches scallions, thinly sliced (white parts only)
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup finely chopped flat leaf parsley
  • 1/4 cup fresh lime juice
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • salt and pepper, to taste
Summer Spinach & Corn Salad
Prep Time
10 minutes
Ingredients   Serving Size: 4
  • 1 bag (10 oz.) baby spinach leaves
  • 2 ears corn-on-the-cob, kernels removed
  • 2 cups quartered cherry tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup  Red Wine Vinaigrette Dressing
  • 1/4 cup chopped fresh basil leaves
Arrange spinach on serving platter.
Combine corn, tomatoes, onion, 1/4 cup Red Wine Vinaigrette Dressing and basil in medium bowl.
Spoon corn salad over spinach leaves. Just before serving, drizzle with remaining 1/4 cup Dressing.
Family Health and Nature© 2014. All Rights Reserved. Template By
SEOCIPS Areasatu Adasenze Tempate