I like to think that this salad is an ode to summer’s bountiful produce. It’s a melody made up of sweet corn, juicy berries, tomatoes bursting with flavor, snappy cucumbers, and earthy herbs.
This Strawberry and Corn Salad is a fantastic side dish to serve with backyard barbecues, and not only is it a beauty to look at, but it’s bursting with fresh flavors and a variety of textures. It’s a gorgeous alternative to traditional side dishes, and it’s a fantastic way to pay tribute to the season.
Strawberry and Corn Salad
- 2 ears corn, shucked
- 2 cups strawberries, hulled and halved
- 1 cup cherry or grape tomatoes, halved
- ¼ cup parsley or mint, roughly chopped
- 1 mini cucumber, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt, to taste
- Ground black pepper, to taste
Bring a large pot of water to a boil over high heat. Add corn, cover, and remove from heat. Allow the corn to sit for 10 minutes, then remove from water and cool to room temperature.
Once the corn has cooled, carefully cut the kernels off the cob, making sure to cut close to the cob.
In a large bowl, gently combine corn, strawberries, tomatoes, parsley (or mint), and cucumber. Drizzle the salad with olive oil and lemon juice, and season with salt and pepper.