Dorothea’s Corn Salad – the perfect summer side dish! Recipe from Reese Witherspoon’s Grandmother. Corn, tomatoes, green onions, fresh herbs tossed in a homemade dressing made with white wine vinegar, lime juice, Dijon mustard, salt, pepper, honey, shallot, and olive oil. Can make in advance and refrigerate for later. Great for all your summer potlucks!
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Pin This RecipeEasy Corn & Tomato Side Dish
This recipe is from Reese Witherspoon’s grandmother, Dorothea. I had the pleasure of hearing Reese speak last year on her book tour. A copy of her cookbook was included with the ticket. I had this recipe bookmarked and I finally got around to trying it. Let me tell you, this is the BEST! So light and fresh. It is the perfect summer side dish!
How to Make Corn Salad
This salad is super easy to make. My favorite part about the whole recipe is there is no mayonnaise! Start with the corn. You can use fresh, canned, or frozen. Any type of corn you like is fine. I prefer Silver Queen Corn.
Place the corn kernels in a bowl. Chop some grape or cherry tomatoes, green onions, and fresh herbs. Add them to the bowl. Whisk up the dressing – white wine vinegar, lime juice, Dijon mustard, salt, pepper, honey, shallot, and olive oil.
Pour the dressing over the corn mixture and toss. You can serve the salad at room temperature or cover and chill until ready to serve. This corn salad will keep 3 to 5 days in the refrigerator.
What to Serve with Dorothea’s Corn Salad
This recipe makes a lot of corn salad. It is perfect for a crowd. I love to whip this up when we have a cookout. It just tastes like summer! We like to serve this grilled chicken, grilled pork, steaks, sandwiches – really anything! Here are a few of our favorite recipes from the blog that go great with this corn recipe:
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Apple Juice Grilled Chicken
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Dorothea’s Corn Salad
Equipment:
Ingredients:
- ½ cup white wine vinegar
- 2 Tbsp lime juice
- 1 Tbsp Dijon mustard
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 tsp honey
- 1 shallot, finely chopped
- ½ cup olive oil
- 8 cups corn kernels
- 2 pints cherry or grape tomatoes, halved
- 1 bunch green onions, chopped
- 2 Tbsp fresh basil, chopped
- 2 Tbsp fresh chives, chopped
- 2 Tbsp fresh parsley, chopped
Instructions:
- Combine the vinegar, lime juice, mustard, salt, pepper, honey, and shallot in a mason jar. Let stand for 10 minutes to soften the shallot. Add the olive oil to the jar. Place the lid on the jar and shake vigorously for 30 seconds to combine the dressing.
- In a large bowl combine the corn, chopped tomatoes, green onions, and herbs. Add the dressing and toss well.
- Can serve the salad immediately at room temperature or cover and refrigerate.
Notes:
Steph
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Delicious!!!
Do you cook the Fresh corn first?
no
If using fresh corn do you parboil first?
you don’t have to
Thank you Stephanie for sharing this recipe. We love corn in any shape, form or fashion around our house and this corn salad recipe was wonderful. We’ll be eating this for the next few days or until it is gone. LOL LOL LOL!
Thank you again for sharing.
Claudine in Fort Worth, TX
P.S. Your recipe blog is my very favorite one and I look forward to reading it everyday.