Salad: United States – Indiana, Midwestern United States – Indiana Sweet Corn Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 min

Additional 20 min

Total 40 min

Ingredients

- 6 ears fresh Indiana sweet corn, kernels cut off (about 4 cups / 640 g)
- 2 cups (300 g) cherry or grape tomatoes, halved
- 1 small red onion, finely diced (about 3/4 cup / 100 g)
- 1 medium green bell pepper, seeded and diced (about 1 cup / 150 g)
- 3 tbsp (9 g) fresh basil, thinly sliced
- 2 tbsp (6 g) fresh flat-leaf parsley, chopped
- 2 scallions (green onions), thinly sliced (about 1/4 cup / 25 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) honey (or 1 tsp / 4 g granulated sugar)
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (1.25 g) freshly ground black pepper, or to taste
- 1/4 tsp (1 g) smoked paprika (optional, for a subtle warmth)
- Ice water and ice (only if blanching the corn)

Instructions

Short Description:
A bright, crisp summer salad that highlights fresh Indiana sweet corn kernels tossed with ripe tomatoes, red onion, fresh basil, and a light lemon–white wine vinaigrette to showcase the corn's natural sweetness.

Regional Notes:
This Midwestern Indiana version uses fresh, locally harvested sweet corn cut from the cob and served principally raw (or very briefly blanched) so the natural sugar and crisp texture remain prominent. It leans toward a simple, light vinaigrette and garden herbs rather than heavier dressings found in other regional corn salads.

1. Prep the corn: Husk the ears and remove the silk. Using a sharp knife, cut the kernels off the cob into a large bowl. Reserve the empty cobs if you plan to blanch (see step 2).
2. (Optional blanch for slightly tender kernels) Bring a large pot of salted water to a boil and have an ice bath ready. Add the corn kernels to the boiling water and cook 30–45 seconds, then immediately transfer the kernels to the ice bath for 1 minute to stop cooking. Drain well. (If you prefer the pure raw-sweet flavor, skip blanching and use the cut kernels as-is.)
3. Combine the vegetables and herbs: To the bowl with the corn kernels, add the halved tomatoes, diced red onion, diced bell pepper, sliced scallions, basil, and parsley. Toss gently to combine.
4. Make the vinaigrette: In a small jar or bowl, whisk together the olive oil, white wine vinegar, lemon juice, honey, Dijon mustard, salt, pepper, and smoked paprika (if using) until emulsified.
5. Dress the salad: Pour the vinaigrette over the corn mixture and toss gently until evenly coated. Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice if desired.
6. Chill briefly or serve: For best flavor meld, refrigerate the salad for 15–30 minutes before serving, though it can also be served immediately. Stir gently again before plating.
7. To serve: Transfer to a serving bowl, garnish with a few extra basil leaves, and serve chilled or at cool room temperature alongside grilled meats, fresh bread, or as a light luncheon salad.