Memorial Day is celebrated this weekend with families having barbecues all over America. Along with hamburgers, hot dogs, and grilled chicken this fresh grilled corn salad makes a wonderful side dish. Serve this salad anytime there is fresh corn available during the summer.
You Will Need:
For the Dressing
½ Cup Light, Neutral Vegetable Oil, Such as Sunflower Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 Tablespoon Lemon Juice
3 Tablespoons Sugar
1/2 teaspoon Garlic Salt
For the Salad
6 Cooked Ears of Corn
1 English Cucumber
1 Red Bell Pepper
1 Small Sweet Onion
1 Pint Small Cherry or Grape Tomatoes, Various Colors
What to Do:
1. Prepare the dressing from fivehearthome.com in a mason jar. Put on the lid and shake. Set aside until ready to serve the salad. I put the dressing in the fridge if not serving salad immediately.
2. Remove the cooked corn from the cob. The website thekitchn.com recommends laying the cooked and cooled ear of corn flat on a cutting board to slice off the kernels as the quickest and cleanest method to remove corn from the cob.
3. Dice the English cucumber, deseeded red bell pepper, and sweet onion into small pieces. I like using this vegetable chopper to make cutting the veggies quick and similar sizes.
4. Put all prepared vegetables into a large bowl and gently stir. Refrigerate until ready to serve.
5. Add the dressing to the corn salad right before serving.
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References:
Salad Dressing
How to Remove Corn from Cob
Photo by Stephanie Felzenberg
bethebestnanny.com 
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