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!