Fresh Corn Salad


Get a Taste of Summer in a Bowl! Serving 4-6, this recipe is from Peggy Fiandaca, co-owner of LDV Winery in Arizona.

ON BIG BLEND RADIO: This episode of “Wine Time with Peggy” focuses on Arizona Wine Vacations, the upcoming Harvest Season, white wines, wine terminology, and this refreshing corn salad recipe. Watch here in the YouTube player or download the podcast on Acast.

Ingredients –

8 ears fresh corn shucked (can use frozen corn).

Finely diced red onion (medium size).

8 finely chopped small multi-color peppers seeded.

Favorite spice mix to taste.

5 tablespoons red wine vinegar.

5 tablespoons extra virgin olive oil.

½ teaspoon kosher salt.

Freshly ground pepper to taste.

Fresh basil, chiffonade.

* We use LDV Winery’s McDowell Mountain Mix which is cumin based with Cayenne pepper so very spicey.


Cook Corn – Add shucked corn to a large pot of boiling salted water and cook for about 3 minutes. We get such fresh corn that we do not have to cook it. Drain corn and immerse in cold water to stop cooking and set the color. When cool, cut the kernels off the cob.

Make the Salad – In a large bowl, add corn, onion, and peppers. Toss with your favorite spice mix to taste. Add vinegar, olive oil, salt and pepper and toss.

To Serve – Just before serving, toss salad with fresh basil.

Options – Add fresh diced tomatoes, chopped feta or mozzarella cheese, black olives chopped, and/or cucumbers.


Perfect Wine Pairing

The perfect wine pairing is a summer pool-founder wine like a crisp Viognier, Sauvignon Blanc, or LDV Winery’s 2020 Rosé of Grenache. Choose a dry or semi-dry white wine.


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About the Author:

Peggy Fiandaca, co-owner of LDV Winery in Arizona.

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