Sunday, May 27, 2012

Corn Salad with Dill and Cilantro

Need a Memorial Day recipe? Fresh corn salads make for the perfect summer dish for pot-lucks, picnics, or easy light dinners. I've posted a few other variations before, but here's another one that might just be my new favorite!

I love dill. It's just such a flavorful, fresh herb, and makes for an easy way to add great taste to salads.

  • 4 ears corn, shucked
  • 1 cup chopped tomatoes
  • 1.5 Tbsp chopped dill
  • 1.5 Tbsp chopped cilantro
  • 1 Tbsp sunflower seed oil
  • Sea salt & pepper to taste
  1. Place the corn in a large pan with a few inches of water and steam about 3 minutes on each side. Allow to cool.
  2. Slice the corn from the cob, cutting in large slices. Place in a large bowl and add the oil; gently toss to mix. Add the tomatoes, herbs, and salt and pepper, and store in the fridge until ready to serve.

Serving suggestions:
  • As is, as a side dish.
  • With tortilla chips as a "dip."
  • On top of a bed of greens.
  • Mix with avocado, hummus, and spinach- makes for a yummy meal! 
See my other corn salads for more variations!


  1. I love dill too, but I don't buy it much because I can never use up the whole bunch. If I had my own garden, I would love to grow it!

    1. I know, I never seem to use it all either! Although this time I think I've been putting dill in just about everything I ate this week ;-) I also made some dill bread last night that helped finish off the bunch- that's one good way to use it up!


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