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Sweet Corn Salad

Sweet Corn Salad

With local fresh corn rolling in, Brady Evans has more than enough to make a great salad.
By Brady Evans

The local corn is rolling in.  Our markets are inundated and the ears are going for 10 for $1.00 (0.7 euro!).  The corn is so fresh that is just barely needs to be cooked to be enjoyed.  Usually, we simply husk and steam the ears.

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I must admit that I began to second guess myself as I prepared this salad.  Cutting the corn off the cob, sauteing stove-top…could it really beat the delicious sweetness of corn in its purest form: from the cob?

Unequivocally yes.  The bursting sweetness of the corn was complimented perfectly by the beans, scallions, tomatoes, peppers, and basil.  My husband ate it as a side dish.  I enjoyed a bowl full as my main course.  Either way: this salad will make it into our summer ritual.

Sweet Corn Salad with Black Beans, Tomatoes, and Scallions
Prep Time
Cook Time
Total Time
Summer's freshest produce combined with black beans
Recipe Type: side dish
Serves: 6
  • 8 ears corn on the cob
  • 2 cups (475 mL) black beans (cooked or canned), drained and rinsed
  • 4 scallions , chopped
  • 3 ripe plum tomatoes , seeded and chopped
  • 1 red bell pepper , diced
  • 3 tablespoons red wine vinegar , or to taste
  • 1 teaspoon coarse sea salt , plus more to taste
  • ¼ teaspoon freshly ground black pepper , plus more to taste
  • 2 tablespoons chopped cilantro or basil , plus whole leaves for garnish
  1. Shuck corn.
  2. In a shallow baking pan, stand each cob on its larger end, holding the tapered end with your noncutting hand. Using a sharp knife, slice kernels off; transfer kernels to a bowl.
  3. In a large frying pan, heat 2 tablespoons olive oil and sauté kernels until just softened, 5 to 6 minutes.
  4. Return corn to bowl and add beans, scallions, tomatoes and red pepper.
  5. In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil.
  6. Pour onto corn mixture, add cilantro or basil and mix well.
  7. Adjust seasoning to taste before serving.
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