Luncheon Corn Salad

By Trace Barnett

My luncheon corn salad has earned a reputation for being the star of any event. From the elegant museum galas to the prestigious gatherings at the governor’s mansion, its acclaim is well-deserved, showcasing the peak of summer’s bounty in every bite. This salad masterfully blends fresh garden vegetables like sweet corn, crisp cucumbers, juicy tomatoes, tangy onions, and vibrant peppers. The addition of fresh basil ties these flavors together, creating a symphony of taste that highlights the best of the season.

Whether accompanying a summer dinner, enhancing a BBQ spread, or elevating a simple weeknight meal, its versatility and freshness make it an instant favorite. The harmonious blend of textures and flavors not only pleases the palate but also adds a burst of color to any table, making your luncheon corn salad a staple at every gathering.

Luncheon Corn Salad (Serves 8-12)

INGREDIENTS:

4 large ears of corn, shucked and

silks removed

1/2 cup diced red onion

1/2 cup diced fresh tomato

1 stalk celery, finely chopped

1 cup chopped cucumber

1/2 cup chopped bell pepper

1/2 cup banana peppers,

sliced into rings

3 tablespoons white wine vinegar

3 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup torn basil leaves

INSTRUCTIONS:

Place corn in a large pot with salted water over medium-high heat. Bring to a boil and cook just until starch cooks out about 3–4 minutes.
Drain corn and immerse ears in a cold water bath to preserve color. Allow to cool.
When corn is cool, remove it from the water bath and cut the kernels away from the cob.
Place kernels in a large bowl and toss with remaining ingredients. If not serving immediately, wait and add torn basil just before serving. Salad maybe served cold or at room temperature.