Super Easy Corn Salad With Grilled Green Onions

This super easy Corn Salad With Grilled Green Onions is great summer or fall!

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What Makes This Recipe Special?

• You get a lot of flavour here with just a few minutes and a few ingredients.
• It is a great salad year-round with fresh corn in season or frozen corn whenever.

Ingredients

• Corn- You can use fresh corn in season or frozen any time of the year.
• Green Onions- Don't skimp on the green onions! They add a charred smoky note that takes this salad over the 'hohum' scale.
• Optional- This salad is a bit of a blank canvas.  I think it would be great with some minced jalapenos added as well.  That would really make a Tex-Mex effect! A few grape tomatoes could add interest along with or instead of the peppers. Use your imagination!

Chef's Tips

• I made this in the fall with frozen corn.  I make sure NEVER to overcook corn.  It loses the fresh, milky character.   For this, I microwaved the 3 cups for about 3 minutes in the microwave - just enough to defrost them but not actually cook them.
• The dressing makes much more than you actually need. You could reduce the ingredients if you like or just retain the extra for use in a tossed salad.  It is like a creamy, mustard vinaigrette.  I only use enough to BARELY coat the corn.  It doesn't take much to overwhelm the corn and green onion flavours.

Suggested Menu

Corn Salad With Grilled Green Onions

Smoky, sweet and delicious!

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Servings: 6 servings

Ingredients

• ▢ 12 green onions root end trimmed and a few inches off dark green end
• ▢ 1 tablespoon olive oil
• ▢ ground sea salt and fresh pepper
• ▢ 3 cups corn kernels fresh or frozen
• ▢ 1 ½ cups red and/or orange sweet peppers finely diced

Dressing

• ▢ 1 ½ Tbsps white wine vinegar
• ▢ 1 tablespoon fresh tarragon minced
• ▢ 2 ½ tsps Dijon mustard
• ▢ 1 teaspoon sugar
• ▢ ½ cup oil
• ▢ 3 Tbsps sour cream

Instructions

Salad

• Set oven to broil or heat BBQ on high.
• Trim and clean green onions.
• Coat bottom of a baking pan or BBQ grill with oil. Toss green onions in oil. Season with fresh ground salt and pepper.
• Grill or broil until slightly charred. This could take up to 10 minutes but watch carefully to ensure they don't burn.
• When slightly charred cut them into 1" lengths.
• Heat corn kernels in the microwave so they are just warm. DO NOT OVERCOOK! Add in peppers and green onion.
• For the dressing add vinegar, tarragon, mustard and sugar in the blender. Add the oil in a slow but steady stream so it emulsifies to a cream dressing. Add sour cream and blend in. You will have extra dressing.
• Stir a small amount of dressing into the corn mixture -just enough to coat. If you add too much dressing you will lose the fresh flavour of the corn and green onions. Reserve the remainder of the dressing for another use.
• Serve slightly warm or at room temperature.

Nutrition

Calories: 140kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 258mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1442IU | Vitamin C: 53mg | Calcium: 25mg | Iron: 1mg

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