Fresh Corn Salad Recipe

Fresh corn salad is my go-to salad in the summer. It really is best made with corn that is cut off the cob. You can substitute frozen corn for the fresh corn on the cob if you like. Don't cook it, just thaw and drain well before using in the salad so it's crisp-tender. The secret to getting the best corn is to use it as soon as you can after it's picked. It used to be true that the saying was "Stroll down to the garden to pick the corn, but run back to put it in the pot. " Now corn is bred to stay sweeter longer, and the sugar in the kernels doesn't turn into starch nearly as fast. Still, it's best to use corn as fresh as you can find it. This salad is fabulous served alongside a grilled steak or grilled chicken breasts. It can also be a main dish salad if you add some chopped cooked chicken or some cooked shrimp. You can also add other vegetables, such as sugar snap peas, tiny frozen baby peas, sliced yellow summer squash, or sliced celery. Enjoy this salad with a big glass of iced tea on the porch. It's perfect on a warm summer evening or as a cool lunch in the middle of a hot day.