Zesty Cold Corn Salad
Zesty Cold Corn Salad
Cold salads are my favorite side dish to take to get togethers. They’re easy to make, easy to transport, and easy to store. This cold corn salad is made with a delicious lime vinaigrette and between the bright lime, the crunchy corn, and the sweet fresh veggies, it’s been my go-to salad this summer!
I used corn, cucumber, tomato and bell pepper in this zesty corn salad. But, really, the only vegetable you have to use is the corn; I mean, you can’t really call it a corn salad without corn.
But the other vegetables are totally customizable to what you’ve got in your fridge or garden to use up. Some other fresh vegetables that would be delicious could include: broccoli, cauliflower, diced carrots, fresh or frozen peas, sugar snap peas, edamame, and basically anything your heart desires!
I love using Wildly Organic products, because they’re organic and usually sustainably sourced. But you can also find most of these products in your local grocery store as well.
The Wildly Organic Butter Alternative is gluten-free, soy-free, and mostly allergen-free. It doesn’t have much of a flavor, but gives the texture you’re looking for from butter or oil. If you’re not concerned about gluten free options, you can replace the butter alternative with real butter or olive oil in this zesty corn salad.
I use Wildly Organic Pink Himalayan Sea Salt as my salt option, because pink himalayan salt contains tons of trace minerals and nutrients. But of course, any salt will still work perfectly well!
Typically white balsamic vinegar is pretty widely available, but if you’re having trouble finding it, you may be wondering: can I use regular ol’ dark-colored balsamic vinegar?
The only difference is the color of your dressing on your zesty corn salad. The white balsamic vinegar keeps the color of the fresh veggies popping, while the regular balsamic vinegar is going to give it a darker tint. It’s all your preference or what you have on hand!
Sure! You can make this the day before an event if you’re trying to prep ahead. My recommendation is mixing all of the veggies together in one bowl, and keeping the dressing separate in another bowl. Keep it all refrigerated, and then, just before serving, give your dressing one more good shake. Toss the salad with the dressing and then gently toss in torn/chopped fresh mozzarella.
I love using this corn salad to dress up some of my favorite dishes. Here are some of my favorites:
A delicious salad on its own – and amazing as a topping on main dishes as well!
Heat Wildly Organic butter alternative in skillet over medium-high heat. Add garlic and dried basil; saute until fragrant, about 1 min.
Measure two cup of corn and add to skillet. Saute until corn is hot and coated in sauce.
Dice tomato, bell pepper and cucumber. Place in large bowl. Squeeze a quarter lime over veggies. Salt and pepper to taste; stir well.
Pour in hot cooked corn and stir. Drizzle balsamic vinegar and a squeeze of lime juice over top; stir to combine. Chill until ready to serve.
Just before serving, stir in fresh mozzarella.