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!

Photograph of corn salad in a green bowl set on a marble table. 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:

Making this sweet corn salad is super easy! And all of my recipes have room for interpretation. So if there’s something you don’t have (or don’t like) use what you do have. For instance, if you don’t have asparagus, use fresh greens beans or edamame. Don’t like tomatoes? No problem, stir in some fresh cucumber.

Make the dressing first:

For big salads like this I like to whisk together the dressing first in a large mixing bowl. Doing this cuts down on dirty dishes, I just add the rest of the salad ingredients to the bowl and toss to combine!

For summer veggie salads, I like to create a light creamy dressing of yogurt, olive oil and vinegar. From there I add a bit of flavoring—garlic and honey are the main players here but you could also use minced shallot and maple syrup.

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.

Photograph of corn salad in a green bowl set on a marble table.

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Summer Sweet Corn Salad!

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