It's that time of the year to celebrate gardens. It's also the time of year to celebrate fresh corn on the cob. I grew up on a farm, and one thing we had in copious amounts every year was corn. I would be sent out to pick fresh corn for dinner, but by the time I got back up to the house, I'd usually have eaten at least one cob, if not more. From picked to a pot of boiling water, sometimes it was a matter of minutes.
The corn I can purchase now is sometimes a few days old, but by cutting it off the cob and marinating it for a few minutes with other fresh produce, I can somewhat mimic the incredible freshness of the corn I used to pick. And yes, there was some corn silk added to the salad, accidentally. It's totally edible though.
This week for our Sunday Funday challenge, Wendy of A Day in The Life on the Farm has asked us to share our favorite dish with corn.
I accept the challenge and decided to share how I make a fresh corn salad that is full of summer veggies. No lettuce needed. Best part: you can add more veggies and sweeten the marinade to your taste. This easily expands to serve many people, and it just plain tastes good. I enjoyed it alongside a pork chop and some potato cakes.
The Homemade noodles won. This time around, I sauteed a chicken breast and enjoyed it alongside the Corn and Pasta salad. I do have to say it didn't hurt the salad to let it sit in the dressing overnight. I also cooked the homemade noodles in water with added HerbOx salt-free chicken bouillon. I'm trying to eat salt-free (mostly) these days. And the pasta sitting with the corn mixture in the dressing for a few hours just added another layer of flavor. I enjoyed it alongside a sauteed chicken breast.
Check out the awesome recipes my fellow Sunday Funday bloggers shared.
Fresh Corn Relish Salad
Nothing beats fresh corn along with other fresh produce in the summer, and this corn salad sings with freshness.
Ingredients
- 2 ears of fresh corn, cut off the cob or 1 cup frozen corn
- 1 whole sweet red pepper, cut into dice
- 1 shallot, finely diced
- 1 whole English or hot house cucumber, cut into slices and then into quarters
Instructions
- 1/4 cup rice wine vinegar
- 1 tablespoon Maple Syrup; add more to taste if desired
- 1 teaspoon Sweet Soy Sauce
- juice of one orange
- 1 tablespoon olive oil
- Whisk the dressing together; taste for sweetness. Add more Maple syrup if needed, to your taste
- Pour over the chopped vegetables and let marinade for an hour or so.
- Serve alongside meat
All recipes and their respective images are either original or adapted and credited, and are the sole property of Sid's Sea Palm Cooking © 2011-2026, with all rights reserved.
Check out my cookbooks on Amazon. All are available as paperbacks or as e-books. You can also borrow them if you're a Kindle Unlimited member and just want to check out the recipes.
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