Sweet corn is everywhere in the summer and there are so many ways to use it. My little ones are simple people. Steamed and salted is how we roll. This salad recipe is a mixture of components added to freshly cooked corn on the cob but it is a great way to use up leftover corn as well. The creamy dill dressing compliments the corn but don’t hesitate to use this dressing on other salads, as a dip or even as a sauce on broiled salmon.
Yields: 2-4 servings
Ingredients:
Salad Components
- Corn, 4 cobs
- Red onion, ¼ pc, julienne
- Carrot, 2 pcs, grated
- Red bell pepper, 1 pc, julienne
- Fennel, ¼ bulb, julienne
- Scallion, 2 sprigs, sliced on a bias
Creamy Dill Dressing
- Vegan mayonnaise, 1 cup
- Dairy free milk, 2-4 tbsp
- Garlic oil, 2-3 tbsp
- Lemon juice, ¼ pc
- Fresh dill, ½ – ¾ cup chopped
What you’ll need:
- Knife and cutting board
- Pot (to cook corn)
- Big and small bowl (to cut corn)
- Box grater
What to do:
Boil a pot of salted water. This will be used to cook the corn but you can alternatively grill the corn. Once cooked, take the bowls and place the smaller bowl upside down in the bigger bowl. Set one cob standing up on the small bowl and using a knife, begin cutting down each side to remove the cooked corn from the cob. The corn kernels will fall into the bigger bowl making them easier to collect. Repeat for each cob and then take out the small bowl and set the bigger bowl with corn kernels aside.
Prep the rest of the salad components by peeling and cutting each veg in long thin slices. Add them to the bowl of corn and mix together.
Wash the fresh dill and allow drying before chopping. Measure out all the ingredients for the creamy dill dressing and mix everything together. Season to taste with salt and white pepper. Drizzle a generous amount over the corn salad, mix and enjoy.