3 Corn Salads Perfect for Summer Barbecues

These fresh corn salads are the perfect summer side.

If you’re hosting a backyard BBQ this Memorial Day, no real cookout menu is complete without a delicious seasonal salad or two! Corn is the unofficial vegetable of the summer. When we see it pop up in the grocery store produce section, we know the summer season is near. It’s a versatile vegetable that pairs well with most BBQ meals.

Amy Roskelley shares three ways to make summer corn salads.

For more recipes from Amy, connect with her on Instagram @healthbeet or online at www.healthbeet.org.

Mexican Street Corn Salad

INGREDIENTS

• 4 cups corn cooked and cooled.
• 1/2 Red onion, diced
• 1/8 cup chopped cilantro
• 1/8 cup cotija cheese

Dressing

• 2 tablespoons light mayo
• 2 tablespoons nonfat plain Greek yogurt
• 1 squeeze of lime
• 1/8 teaspoon cumin
• Salt to taste

Garden Fresh Corn Salad

INGREDIENTS

• 4 cups corn, cooked and cooled
• 1 avocado, chopped
• 10 cherry tomatoes, sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup feta cheese

Dressing

• 2 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• salt and pepper to taste

High Protein Corn Salad

INGREDIENTS

• 4 cups corn, cooked and cooled
• 4 ounces cooked chicken
• 1 cup black beans, rinsed
• 1/4 cup feta cheese

Dressing

• 4 tablespoons ranch

METHOD

1. For all salads, cook and cool corn on the cob, and cut the corn away from the cob. Toss salad ingredients together in a bowl.
2. In a separate bowl, mix the dressing, and pour over the corn salad.
3. Chill before eating. Make ahead and store in the fridge.