It’s barbecue season! I can’t wait for some fun in the sun, grilled meat, and some easy corn salad with roasted red peppers on the side. It just signifies summer to me.
Easy corn salad is…easy. Shocker there, right? All you need for this tasty side dish is a few ingredients – corn, roasted red peppers, and dressing. The secret to this recipe is the homemade dressing. It’s absolutely delicious. The salad topper has just enough sweet and tangy to compliment the corn.
Let’s get to the recipe.
Ingredients:
Dressing:
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 clove garlic, pressed
herbs of choice – find out how to grow herbs indoors!
1 tsp sugar
1 tsp water
Salad:
1 lb cooked corn (I use steambags)
1 cup diced roasted red peppers, diced
And that’s all there is to it!
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How to Make Easy Corn Salad:
First, you want to cook the corn. It’s up to you if you use corn on the cob and then scrape it off (try this corn stripper.) I usually get a steambag of corn and cook it in the microwave. I’m all about making things easy.
While the corn is cooling, whisk together the olive oil, balsamic vinegar, pressed garlic, sugar and water. Refrigerate. The longer you can refrigerate the dressing, the better it will taste. You will want to refrigerate for at least an hour to ensure that the sugar dissolves and cuts the bitterness of the vinegar.
When the corn is cool, mix in the diced roasted red peppers.
Toss with the dressing to coat.
I told you it was easy! Once you start serving easy corn salad with your grilled meats, you’ll never go back to boring old lettuce again!
Tools needed for Easy Corn Salad:
paring knife
cutting board
corn stripper
serving bowl
whisk
garlic press
mixing spoon
Questions People Ask:
You can use canned corn if you’d like. Fresh or frozen corn is crunchier and adds a little bit of texture to the salad, but that is the only difference.
Sure, why not? The best part about easy corn salad is that you can vary the ingredients.
Some people like to add a little herbes de Provence or hot peppers to the salad to give it an extra pop of flavor. I generally only add a little bit of salt and pepper. You also may like it with a little bit of added bacon! Everything is better with bacon in my opinion!
There are a few ways to cook corn. For corn on the cob, you simply husk and then boil the corn for 3-5 minutes. Drain and let cool. You can also steam the corn using a steamer basket or in the Instant Pot. I like to do it in the Instant Pot the best because there is no mess and no fuss. You just dump the corn in there with some water, cook on high pressure for 5 minutes, and then take the corn out. It comes out perfect every single time without any fuss.
Sure! You can use any dressing you want. Creamy Italian or Italian dressings work just fine if you are in a pinch for time and don’t want/need to make homemade dressing for corn salad.
For this dish, I often leave the dressing on the side and just add a little bit to my plate when I spoon it on. If you are serving to a crowd, though, it’s easier to just mix it all in there.
This is not a keto-friendly food. Corn has a lot of carbohydrates. However, if you use the dressing sparingly, corn salad with roasted red peppers is a great low-calorie salad option.
Easy Corn Salad with Roasted Red Peppers
This delicious salad will become the star of your next meal. It takes only a few minutes to put together and it's delicious!
Ingredients
- Dressing:
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 clove garlic, pressed
- herbs of choice - find out how to grow herbs indoors!
- 1 tsp sugar
- 1 tsp water
- Salad:
- 1 lb cooked corn (I use steambags)
- 1 cup diced roasted red peppers, dice
Instructions
First, you want to cook the corn.
While the corn is cooling, whisk together the olive oil, balsamic vinegar, pressed garlic, sugar and water.
Refrigerate the dressing. The longer, the better.
When the corn is cool, mix in the diced roasted red peppers.
Toss with the dressing to coat.
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