YuI’ve got a new sweet corn salad for you! This summertime salad is packed with fresh produce and tossed in a simple Greek yogurt dressing. Summer eating at its finest!
Here is Des Moines, the downtown Farmer’s Market is held every Saturday morning, which has become ritualistic for the weekends I am in town. Brimming with vibrant produce, live music, and various food vendors, it’s definitely one of my favorite parts of the week. What better way to start a Saturday morning than meandering through the streets looking for watermelon slices and gorgeous bunches of kale?
I was surprised this past week to find a few vendors still selling asparagus, as I had been sure that the season was nearing an end. I grabbed a bunch last minute and figured I would find something to do with it.
So here it is, making an appearance in this Sweet Corn Salad alongside bright red cherry tomatoes, toasted pecans, and fresh basil (green beans or edamame make a great stand in if you can’t find fresh asparagus). Tossed with a simple yogurt dressing, you’ll be surprised at the flavor packed into this salad.
Serve this sweet corn salad as a side dish with:
How to make sweet corn salad:
Make the dressing first:
Add the veggies:
For sweet corn salads I like to combine a mixture of textures and flavors. I like to add soft, juicy tomatoes and crunchy nuts to balance the texture of the crisp corn. Asparagus and red onion add more “crisp” texture, but green onions would also be delicious here instead of the red onion.
Add some herbs:
Fresh herbs are essential in sweet corn salads. Whether you’re going for a versatile salad (like this one) or making a riff on Mexican street corn, you’ve got to add some fresh herbs! Here we are using basil, but you can also use cilantro, parsley, dill or tarragon, just to name a few.
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Summer Sweet Corn Salad!
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A farmer’s market sweet corn salad that’s packed with summer produce. Tossed with a yogurt dressing, toasted pecans and fresh basil.
- ¼ cup plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon minced fresh garlic
- ½ teaspoon honey
- ½ teaspoon kosher salt
- 4 ears sweet corn, kernels cut from cobs (4 cups)
- 2 cups quartered grape tomatoes
- 1 bunch asparagus, sliced into ¼-inch pieces (1¼ cups)
- 1 cup diced red onion
- ⅔ cup chopped pecans, toasted
- ¼ cup chopped fresh basil
- Black pepper to taste
In a large bowl whisk together yogurt, oil, vinegar, garlic, honey, and salt.
Add corn, tomatoes, asparagus, onion, pecans, and basil to bowl with dressing; toss to coat and season with pepper.
Chill until ready to serve.
Keeps up to 5 days refrigerated in an airtight container.
- Serving Size: 1 cup
- Calories: 143
- Sugar: 7g
- Sodium: 178mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Sweet corn salad, corn and tomato salad, summer corn salad