Perfect for summer gatherings or a simple weeknight dinner, this corn salad is a fresh and flavorful addition to any meal! You can eat it on its own, or dip Jackson's Wavy Sea Salt Sweet Potato Chips into it to create a super combination. Whether you're hosting a BBQ or just craving a simple snack, this corn salad has got you covered!
The Recipe
Ingredients
- 2 cups charred corn kernels (about 4 ears of corn)
- 1/4 cup mayonnaise
- Juice of half a lemon
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/4 cup pine nuts, toasted
- 1/2 tsp black pepper
- 1 cup mini cucumbers, sliced
- Fresh basil, chopped
- Fresh chives, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the charred corn by grilling the corn on the cob until it’s nicely charred. Once cool enough to handle, cut the kernels off the cobs and set aside.
- In a large bowl, combine the mayonnaise, lemon juice, olive oil, minced garlic, and black pepper. Mix well to create the dressing.
- Add the charred corn, sliced mini cucumbers, toasted pine nuts, chopped basil, and chopped chives to the bowl with the dressing. Toss everything together until well coated.
- Gently fold in the grated Parmesan cheese.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors blend together.
- Serve the corn salad cold with Jackson's Wavy Sea Salt Sweet Potato Chips and garnish with extra chives or basil if desired. Enjoy!
That’s it: a chilled corn salad with charred kernels, creamy lemon dressing, fresh herbs, and a crisp chip for dipping.
