This Cherry Corn Salad is Summer in a bowl!
Nothing screams Summer to me like a big bowl of fresh cherries. When they start showing up at the Farmer’s Market, I get excited! I love cooking with fresh cherries but honestly we usually snack on them before I’m able to whip anything up. With the exception of this salad.
I’ve been making this for years. Back in the before time, when we could gather in large groups, I’d frequently take this to parties and BBQ’s. I would always come home with an empty bowl. This salad is a hit. It’s fresh and crispy, sweet and flavorful. This is a wonderful side dish, can double as a light lunch and would also be delicious as a topping served over baked tofu.
In the photos shown here I used Rainier cherries. These are the yellow/red cherries you may have seen at your Farmers Market or grocery store. If you haven’t tried them yet and can find them, I highly recommend! They are so delicious! But Bing cherries, the most common in the US, are perfectly delicious in this recipe as well. Just be aware, they may give your salad a pink hue.
When it comes to summer salads I am obsessed with adding raw corn. The fresh kernels add a crunch and have such a delicate, sweet flavor! I think I almost prefer fresh corn raw! So for this salad just cut ’em off the cob and you’re good to go. I also like to add Vegan Feta cheese, but if you’re not a fan of vegan cheese leave it out and it will still be tasty. If you have a hard time finding feta, mozzarella would be a good substitute. Just make sure to get a block or wheel and not the shredded type.
You can make this salad ahead of time and store it in an air tight container in the fridge but it’s best eaten within a day or two.
If you make this Cherry Corn Salad be sure to snap a photo and tag me or use #mealsbythemountain I love to see what you create!
Cherry Corn Salad
Ingredients
- 3 Corn Cobs* kernels removed
- 2 Cups Cherries pits removed and chopped in half
- ½ Cup Green Onions chopped
- Juice of ½ a lime
- ¼ Cup Mixed Fresh Herbs Parsley, Mint & Cilantro
- ½ Cup Vegan Feta Cheese crumbled
- 1 Tbsp White Wine Vinegar
- Salt & Pepper to taste
Instructions
- Add all ingredients to a large bowl and toss to combine
- Taste and adjust salt & pepper if needed
- Serve immediately or refridgerate in a covered container – best if eaten with 2 days
Notes
- Keep your raw corn cobs, they make a delicious veggie stock and can be frozen until ready to use.
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