Corn Salad with Creamy Italian Dressing Recipe

Corn: Fresh corn kernels provide a sweet and crunchy base for the salad.

Cherry tomatoes: These add a burst of juicy flavor and vibrant color.

Red onion: Finely chopped red onion gives a sharp, tangy contrast to the sweetness of the corn.

Basil: Fresh basil adds a fragrant, herbal note that complements the other ingredients.

Parsley: Chopped fresh parsley brings a fresh, slightly peppery taste to the salad.

Creamy Italian dressing: This dressing ties all the flavors together with its rich, tangy, and creamy texture.

When preparing the corn for this salad, consider grilling the ears of corn before removing the kernels. This adds a smoky flavor that enhances the overall taste of the dish. Simply brush the corn with a bit of olive oil and grill over medium-high heat until you see char marks, turning occasionally. Let the corn cool slightly before cutting the kernels off the cob.

• corn kernels - Substitute with frozen corn: If fresh corn is not available, frozen corn can be a convenient and equally tasty alternative. Just thaw and drain before using.

• corn kernels - Substitute with canned corn: Canned corn is another option that is readily available and can be used in place of fresh corn. Be sure to drain and rinse it well.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture to cherry tomatoes and can be used interchangeably.

• cherry tomatoes - Substitute with diced regular tomatoes: If cherry or grape tomatoes are not available, diced regular tomatoes can be used. Opt for firm, ripe tomatoes to maintain texture.

• red onion - Substitute with yellow onion: Yellow onions can be used in place of red onions, though they are slightly milder in flavor.

• red onion - Substitute with shallots: Shallots offer a more delicate and slightly sweeter flavor compared to red onions, making them a good alternative.

• fresh basil - Substitute with dried basil: If fresh basil is not available, dried basil can be used. Use about one-third the amount of dried basil as fresh.

• fresh basil - Substitute with fresh spinach: Fresh spinach can add a different but pleasant flavor and texture to the salad.

• fresh parsley - Substitute with dried parsley: Dried parsley can be used in place of fresh parsley. Use about one-third the amount of dried parsley as fresh.

• fresh parsley - Substitute with cilantro: Cilantro can provide a fresh and slightly different flavor profile if parsley is not available.

• creamy italian dressing - Substitute with ranch dressing: Ranch dressing has a similar creamy texture and can be used as an alternative.

• creamy italian dressing - Substitute with vinaigrette: For a lighter option, a vinaigrette can be used, though it will change the texture and flavor profile of the salad.

• To keep your corn salad fresh, store it in an airtight container. This will help maintain its crispness and flavor.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. Make sure to give it a good stir before serving to redistribute the creamy italian dressing.
• If you plan to make the salad ahead of time, consider storing the corn, cherry tomatoes, red onion, basil, and parsley separately from the dressing. Combine them just before serving to keep the vegetables from becoming soggy.
• Freezing is not recommended for this salad. The texture of the fresh corn kernels and other vegetables will degrade, resulting in a less enjoyable dish.
• If you have leftover corn salad and want to repurpose it, consider adding it to a quinoa bowl or using it as a topping for grilled chicken or fish tacos.
• For a quick refresh, add a squeeze of lemon juice or a sprinkle of fresh herbs before serving leftovers. This will brighten up the flavors and make the salad taste freshly made.

• Gently warm the corn salad in a skillet over low heat. Stir occasionally to ensure even heating, but be careful not to overcook the cherry tomatoes and fresh herbs.
• Microwave the corn salad on a low power setting. Place the salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat in 30-second intervals, stirring in between to distribute the heat evenly.
• For a slightly different twist, spread the corn salad on a baking sheet and place it in a preheated oven at 300°F (150°C) for about 10 minutes. This method can add a slight roasted flavor to the corn kernels and cherry tomatoes.
• If you prefer a cold salad, simply let the corn salad sit at room temperature for about 15-20 minutes before serving to take the chill off without reheating.

• Large bowl: Use this to combine the corn, cherry tomatoes, red onion, basil, and parsley.

• Chef's knife: Essential for finely chopping the red onion, basil, and parsley.

• Cutting board: Provides a stable surface for chopping the vegetables and herbs.

• Measuring cups: Necessary for accurately measuring the corn, cherry tomatoes, red onion, basil, parsley, and creamy Italian dressing.

• Mixing spoon: Ideal for tossing the salad ingredients together with the dressing.

• Refrigerator: Used to chill the salad for at least 30 minutes before serving.

• Serving bowl: Perfect for presenting the salad once it has been chilled.

• Salt shaker: Handy for seasoning the salad to taste.

• Pepper grinder: Used to add freshly ground pepper to the salad for seasoning.

Use frozen corn: Save time by using frozen corn instead of fresh. It’s pre-shucked and ready to go.

Pre-chop ingredients: Chop the red onion, basil, and parsley ahead of time and store them in the fridge.

Buy pre-made dressing: Opt for a store-bought creamy Italian dressing to cut down on prep time.

Halve tomatoes quickly: Use a serrated knife to halve cherry tomatoes in seconds.

Mix in a large bowl: Use a large bowl to combine all ingredients at once, making it easier to toss and coat evenly.