Corn Salad Recipe

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

Directions:

Step 1: 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.

Step 2: In a large bowl, combine the mayonnaise, lemon juice, olive oil, minced garlic, and black pepper. Mix well to create the dressing.

Step 3: 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.

Step 4: Gently fold in the grated Parmesan cheese.

Step 5: Chill the salad in the refrigerator for at least 30 minutes to let the flavors blend together.

Step 6: Serve the corn salad cold with Jackson's wavy chips and garnish with extra chives or basil if desired. Enjoy!