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White bowl containing corn, cherry tomatoes, lettuce, almonds, and cranberries.
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5 from 1 vote

Summer Corn Salad with Champagne Vinaigrette Dressing

Simply delicious and ready in only 15 minutes, this summer corn salad is loaded with fresh sweet corn, crisp lettuce, and sweet cherry tomatoes. Tossed in a homemade dressing, you'll enjoy the refreshing taste of summer in every bite!
Prep Time15 minutes
Cook Time0 minutes
0 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 332kcal
Author: Amanda Mason

Equipment

  • 2 bowls
  • whisk
  • chef or paring knife or corn shucking tool
  • corn silk brush, optional

Ingredients

Corn Salad

  • 1 bag spring salad mix
  • 15 cherry tomatoes, halved
  • 2 cobs fresh shucked corn, raw
  • ½ cup almonds, sliced
  • ¼ cup dried cranberries

Champagne Vinaigrette

  • 2 teaspoons Dijon mustard
  • ¼ cup champagne vinaigrette dressing
  • ¾ cup extra virgin olive oil
  • ½ teaspoon salt
  • 2 cloved garlic, minced
  • 1 teaspoon honey
  • pinch black pepper

Instructions

To Make The Champagne Vinaigrette

  • In a large bowl, add the dijon mustard, champagne vinaigrette dressing, extra- virgin olive oil, salt, minced garlic, honey, and a pinch of pepper.
  • Whisk until well combined. Pour the dressing into a container with a lid and store in the refrigerator until ready to use.

To Make The Corn Salad

  • Cut the kernels off the ears of corn.
  • In a large bowl, add the lettuce, halved tomatoes, corn, almonds, and dried cranberries.
  • Drizzle the dressing onto the salad and mix to combine.
  • Serve immediately.

Notes

  • The corn doesn't have to be exact measurement wise. I typically use 2 ears, but use more or less depending on your preference.
  • Add grilled chicken or grilled shrimp to boost the protein.
  • When it comes to corn, fresh is best! In a pinch, thawed frozen corn or canned will work.
  • Store any salad leftovers in a container with a lid and place in the refrigerator. For best results, enjoy within 24 hours.
  • You can prep the vegetables and dressing up to 24 hours before serving. Cut the kernels and store them in a separate container with a lid. When you're ready to serve, combine all the salad ingredients, drizzle on the dressing and toss to combine.
  • The dressing will last in the refrigerator for up to 2 weeks. 

Nutrition

Calories: 332kcal | Carbohydrates: 11g | Protein: 2g | Fat: 32g | Saturated Fat: 4g | Sodium: 382mg | Potassium: 156mg | Fiber: 2g | Sugar: 7g | Vitamin A: 220IU | Vitamin C: 10.1mg | Calcium: 28mg | Iron: 0.8mg