If you’ve never had the pleasure of tasting a Vidalia onion, you are missing out on quite the experience. Normally I use yellow onions for cooking, but I have strong feelings against using raw onion in anything. If a recipe calls for raw onion, I either skip it altogether or substitute for lightly sautéed onion. But I make an exception for Vidalias. If you get your hands on a real one (and there are a ton of fake ones out there, even here in Georgia where they grow), you will find an onion that is pure sweet perfection without the burn or zip (only very technical culinary terms allowed here). They are PERFECT for light summer salads like this one.
- 5 ears of corn, grilled until kernels start to brown (should yield 2 c. corn kernels)
- ⅔ c. Vidalia onion, diced (substitute with sautéed onion if not available)
- ⅔ c. cherry tomatoes, halved or quartered
- 1 T. olive oil
- 1 t. lime juice
- 1 t. apple cider vinegar
- ¼ t. salt
- 1 T. cilantro (optional)
- Use a sharp knife to cut the corn kernels from the cobs.
- Toss together the corn kernels, onions, tomatoes, olive oil, lime juice, vinegar, and salt. Add more salt and lime juice to taste.
- Top with cilantro if desired and enjoy!
Corn salad is my JAM over the summer. I discovered it last year when I needed a dish to bring to a potluck picnic. Everyone at the picnic raved about the salad and asked me what was in it, and that’s when I knew it was a winner! I’ve tried it several ways (using raw corn, steamed corn, etc.), but to me nothing matches the incredible flavor of this salad with the grilled corn.
All of these ingredients are in season in the US right now (including the appropriately coveted Vidalia onion!) so go run and grab what you need to make this incredible salad! I bet it will become a summer favorite of yours, too.