Napa Sweet Corn Salad with Honey-Dijon Vinaigrette

This Napa sweet corn salad is a fresh summer recipe made with sweet corn, cherry tomatoes, avocado, apple, fresh basil, and crunchy almonds, all tossed in a homemade honey Dijon vinaigrette. Perfect as a healthy side dish or light meal, this corn salad pairs well with grilled chicken, fish, or barbecue dishes. Easy to prepare and full of seasonal ingredients, it’s an ideal choice for picnics, potlucks, and warm-weather lunches.

Ingredients

Salad

• 2 cups sweet corn kernels (about 3 ears, fresh or thawed if frozen)
• 1 cup cherry or grape tomatoes, halved (quartered if large)
• 3 small or 2 large green onions, finely chopped
• 1 small avocado, diced
• 1 red apple, diced
• 1/3 cup almonds, sliced or roughly chopped
• 1/4 cup fresh basil leaves, finely chopped

Honey-Dijon Vinaigrette

• 1/2 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon honey (plus more to taste)
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the vinaigrette:
   Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to a jar or bowl. Shake or whisk until well emulsified. Taste and adjust sweetness with up to 1/2 tablespoon additional honey if needed. Set aside. The dressing can be made up to 5 days in advance and refrigerated.
2. Assemble the salad:
   In a large bowl, combine the corn, tomatoes, green onions, avocado, apple, almonds, and basil.
3. Dress and serve:
   Drizzle the salad with the desired amount of vinaigrette and gently toss to combine. Serve immediately or refrigerate for a few hours before serving.

Tips

• For extra flavor, lightly grill or roast the corn before cutting it off the cob.
• Add the avocado just before serving to keep it fresh and green.
• Toss gently to avoid mashing the avocado.

Variations and Substitutions

• Replace almonds with walnuts, pecans, or sunflower seeds.
• Swap basil for fresh mint or parsley for a different herbal note.
• Use pear instead of apple for a softer, sweeter texture.
• Add crumbled feta or goat cheese for a creamy, savory contrast.

FAQs

Can I use frozen corn?
Yes, just thaw and drain it well before using.

How long does this salad keep?
It’s best the day it’s made, but it can be stored in the refrigerator for up to 24 hours.

Can I make it ahead of time?
You can prep all ingredients and the dressing ahead, then combine just before serving.

Serving Suggestions

• Serve as a light lunch or refreshing side dish.
• Pair with grilled chicken, fish, or shrimp.
• Spoon over mixed greens to turn it into a hearty salad bowl.

Why You’ll Love This Recipe

• Fresh, colorful, and full of texture
• Naturally sweet and tangy with a balanced vinaigrette
• Quick to prepare and perfect for warm weather meals
• Easy to customize with seasonal ingredients

Napa Sweet Corn Salad with Honey-Dijon Vinaigrette

Recipe by el hassan

Servings

6

servings

Prep time

20

minutes

Calories

321

kcal

Ingredients

• Salad

• 2 cups sweet corn kernels (about 3 ears, fresh or thawed if frozen)

• 1 cup cherry or grape tomatoes, halved (quartered if large)

• 3 small or 2 large green onions, finely chopped

• 1 small avocado, diced

• 1 red apple, diced

• 1/3 cup almonds, sliced or roughly chopped

• 1/4 cup fresh basil leaves, finely chopped

• Honey-Dijon Vinaigrette

• 1/2 cup extra-virgin olive oil

• 1/4 cup apple cider vinegar

• 1 tablespoon honey (plus more to taste)

• 1 tablespoon Dijon mustard

• Salt and freshly ground black pepper, to taste

Directions

• Prepare the vinaigrette:
• Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to a jar or bowl. Shake or whisk until well emulsified. Taste and adjust sweetness with up to 1/2 tablespoon additional honey if needed. Set aside. The dressing can be made up to 5 days in advance and refrigerated.
• Assemble the salad:
• In a large bowl, combine the corn, tomatoes, green onions, avocado, apple, almonds, and basil.
• Dress and serve:
• Drizzle the salad with the desired amount of vinaigrette and gently toss to combine. Serve immediately or refrigerate for a few hours before serving.