We celebrate the Fourth of July every summer. There are various meals that our visitors eagerly anticipate trying. Everyone utters the phrase “Aaaah, the corn salad” when they see this.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 12 ears fresh corn with husks
- 5 stalks celery, diced
- ½ green bell pepper, diced
- 1 small onion, diced
- 2 tablespoons chopped pimento peppers
- ½ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon Dijon mustard
- 1 teaspoon white sugar
- ground black pepper to taste
Instructions
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool.
- Remove husks and silk from corn, then cut corn kernels from the cob.
- Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl.
- Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl.
- Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.
Reviews
This was very good. This makes a lot of salad – way more than 6 servings I would estimate.
Perfect side dish!
Yummy. No husks on corn, so sprayed with Pam and grilled slowly, turning often. Don’t like bell pepper- didn’t miss it – added a little more celery. Out of Balsamic, so used red wine vinegar. Still really good. It definitely improves AFTER 24 hours. Will make again for sure!
What a great summer salad!
This salad is amazing and has great layers of flavor! I believe this is in part due to the pimento peppers – which are fantastic. The celery and roasted corn are also key. This salad is also very easy to make and healthy. If you need something great to bring to a summer BBQ – bring this!