Summer Corn Salad with Cherries

This summer corn salad brings the absolute best of sunny days right to your table. With crisp sweet corn balanced by bursts of tart cherries and the creamy tang of honey goat cheese all tied together with a bright basil lime vinaigrette, it is the kind of dish you want for every backyard meal. I have made this salad for countless cookouts and picnics. Without fail it disappears fast and guests always ask for the recipe.

I made this salad during a heatwave when my garden was overflowing with basil and it completely brightened our dinner that night. My family now calls it the sunshine salad every summer.

Ingredients

• Fresh corn on the cob: Plump sweet corn is the star so choose ears with bright green husks and milky kernels if you press them
• Olive oil: Helps develop caramelized spots on the corn when searing use a good quality extra virgin variety
• Cherries: Fresh and juicy offers a tart pop pick firm fruit with good color and a slight give when pressed
• Red onion: Adds a crisp bite and gorgeous color slice as thin as possible for the best texture
• Honey goat cheese: Creamy tang with a hint of sweetness crumble it just before mixing
• Fresh basil: Bright herbal note use the freshest leaves from a bunch with zero wilting
• Lime juice: Delivers needed acidity pick heavy limes with a little give for juicing
• Shallot: More mellow than onion builds the vinaigrette flavor base seek out one with firm skin and no green sprouting
• Garlic: Adds depth and kick use a clove that feels heavy and has a tight skin
• Apple cider vinegar: Sharpens the vinaigrette and preserves it opt for raw unfiltered for more complexity
• Honey: Natural sweetness that balances the vinaigrette use local honey if possible
• Kosher salt: Brings all flavors together flaky kosher salt will melt in evenly
• Extra virgin olive oil: Ties the dressing together presses from fresh olives give the best flavor

Step-by-Step Instructions

Sear the Corn:

Heat a cast iron skillet over medium high. Brush a thin layer of olive oil over three of the corn ears. Place corn on the skillet and turn every two minutes to develop char marks for flavor. The kernels should look golden and a little blistered after about six to eight minutes. Let cool until you can handle.

Slice Kernels from Cob:

Once the corn is cool, stand each cob upright in a large bowl. Use a sharp knife to carefully slice down and remove the kernels. Add both the seared and the two raw ears corn kernels to the bowl.

Prepare Salad Mix:

Add halved cherries, thin slices of red onion, and fresh crumbled honey goat cheese to the bowl with corn. Set this mixture aside.

Blend Vinaigrette:

Combine the basil leaves, shallot, garlic, honey, kosher salt, lime juice, olive oil, and apple cider vinegar in a food processor. Blend on high until the dressing becomes creamy and smooth. Taste and adjust salt or lime if needed. This dressing makes extra.

Dress and Serve:

Add a few tablespoons of the vinaigrette to your salad. Toss gently to coat every bite. Garnish with a few torn basil leaves just before serving for color and fresh aroma.

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Corn is at its best in midsummer which means this salad tastes like July in a bowl. Adding cherries was a revelation for me. The first time I tossed them in the mix my kids declared it the best way to eat corn ever.

Storage Tips

Store leftover salad in a covered container in the fridge. The flavors mellow and mingle nicely for about twenty four hours but after that the texture will soften. Keep any extra vinaigrette in a jar sealed tight for up to four days and use it on grilled veggies or even grain bowls.

Ingredient Substitutions

Try strawberries or blueberries if cherries are out of season. Feta or creamy ricotta can swap in for honey goat cheese. For a dairy free option skip the cheese and add toasted almonds for richness.

Serving Suggestions

Pair this salad with grilled chicken or shrimp for a complete meal. It also works as a stunning side with burgers or grilled sausages. I scoop leftovers onto avocado toast for a fast lunch.

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Corn Salad in Summer Culture

Corn salads like this one have roots in American summer feasts. Markets and gardens overflow with corn and bright herbs during the warmer months making this kind of salad a celebration of the harvest. Cherries and basil bring a modern twist to a timeless seasonal classic.

Commonly Asked Questions

→ Can I use frozen or canned corn?

While fresh corn gives the best flavor and texture, you can use thawed frozen corn if fresh is unavailable. Canned corn can also work, but drain and rinse it before adding to the salad.

→ How do I pit cherries easily?

A cherry pitter makes removing the pits simple and quick. If you don't have one, carefully cut the cherries in half and remove the pits by hand.

→ Can goat cheese be substituted?

Yes, feta cheese is a great alternative if honey goat cheese isn't available. Fresh mozzarella or ricotta salata also works well for a milder taste.

→ How long does the salad keep?

This salad is best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to one day. The vinaigrette keeps separately for 3-4 days.

→ Is there a way to make this dish vegan?

Use a vegan cheese alternative in place of goat cheese and substitute maple syrup or agave for honey in the vinaigrette to keep everything plant-based.

→ Do I need to char the corn?

Charring the corn gives a smoky depth and beautiful color but is optional. You can use a mix of raw and cooked corn for varied texture and flavor.