Corn Cob Salad with Pickled Red Onions

A BBQ Favorite

This summer salad takes me back to weekends at the beach, backyard barbecues and great times with my friends and family.  I encourage you to make this for your next summer shindig!

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Corn Cob Salad with Pickled Red Onions

Cost: $20
Feeds: A Rowdy Crowd Of Eight


What You Need:

10 ears of Corn (small to medium)
2 cups Cherry Tomatoes, sliced in half
3/4 cup Apple Cider Vinegar, plus a splash more
1/4 cup Olive Oil
1/4 cup Cilantro, chopped
Pickled Red Onions

What To Do With It:

Bring a big pot of water to a boil and plop the corn in.  Boil for 10 minutes and turn off the heat.  While the corn sits in it's hot tub, make the pickled red onions by following this recipe. Place the pickled red onions in the fridge in an air tight container with the pickling liquid over night. 

Drain the corn and slice the kernels off of each cob into a large bowl.* Add the tomatoes, cilantro, vinegar and olive oil.  Toss.  Add a generous amount of salt and pepper -- at least two Tbsp of each. Toss.  Place in air tight container, or cover with plastic wrap, and refrigerate over night.

In the morning, add 1/2 cup of the pickled red onions to the corn mixture (you can add as many or as little as you prefer).  Add 1/8 cup of the pickling liquid from the onions.  Add one splash of apple cider vinegar (approx. two Tbsp), toss everything together and taste for seasoning.  Adjust with salt and pepper as needed.  Chill until ready to serve.  Chow down!

Make this recipe the night before you want to serve it for maximum awesomeness.


*Hangry District Tip: To cob an ear of corn, cut off one end of the cob so that it's flat.  Put the flat side down on your cutting board and use a sharp knife to to strip the kernels from top to bottom in one smooth motion.  Be sure to get as close to the cob as you can - that's where the sweetness of the corn lives.  Place a damp kitchen towel under your cutting board to prevent it from slipping and sliding around and make sure to use a sharp knife.