Fresh Corn Summer Salad

By Betty Fussell

Published August 11, 1998

Total Time
25 minutes
Rating
4(60)
Comments
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Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation — but there’s nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.

Featured in: What Corn Has Come To: So Sweet, but So What?

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Ingredients

Yield:4 to 6 servings

  • 3 cups fresh corn kernels (from about 5 ears)

  • ¼ cup chopped scallions

  • 2 small young zucchini (about ½ pound), diced

  • 2 small ripe tomatoes (about ½ pound), seeded and diced

  • 1 orange sweet bell pepper, seeded and diced

  • ¼ pound green beans, parboiled 2 minutes and cut into ½-inch lengths

  • ½ cup packed basil leaves

  • 1 jalapeno pepper, seeded and chopped

  • 1 clove garlic, minced

  • ½ cup extra virgin olive oil

  • 2 tablespoons lime juice

  • Salt and freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

25 grams carbs; 269 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 4 grams fiber; 506 milligrams sodium; 4 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine the corn kernels and scallions, and transfer to one end of a serving platter. Place the zucchini, tomatoes, bell pepper and green beans in rows across the platter, until the platter is filled.

  2. Step 2

    In the container of a blender, combine the basil leaves, jalapeno, garlic, olive oil and lime juice. Puree until smooth, and season to taste with salt and pepper. Pour the dressing over the vegetables, and serve.

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Ratings

4 out of 5
60 user ratings
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Comments

Nick

Mixed everything, including jalapeno and basil, as a salad. Excellent! Didn't bother with the blender for the dressing. Soaked garlic in lime juice and salt for 30 minutes before whisking in olive oil.

Nick

Mixed everything, including jalapeno and basil, as a salad. Excellent! Didn't bother with the blender for the dressing. Soaked garlic in lime juice and salt for 30 minutes before whisking in olive oil.

Suzanne

Grilled fresh corn in the husk, cut if off once cooled, then put it all together with quick fire on the stove. Added extra garden fresh Jalapeños, San Marzanos (added last & off heat) from the garden & grilled zucchini from garden. Savory, sweet, spicy & delicious!

Melissa

I blanched the corn, no green beans, and mixed it all together with the amazing dressing. It was simply delish. Oh and a splash of tabasco.

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