Zesty Corn Salad {Gluten-Free}

Corn salad is a great summertime salad option – what says summer more than fresh corn on the cob? This cold salad gets its flavor from the corn being sautéed in a garlicky-basil butter sauce (using Wildly Organic Butter Alternative) and then mixed with fresh, crisp veggies.

This salad is easily gluten-free, with no major substitutions or exchanges. Make sure your balsamic vinegar is pure balsamic, because that’s gluten-free. Don’t use malt vinegar. Malt vinegar is the only vinegar that contains gluten.

Cooking the Corn

You have a couple of options with the corn. You can just use two cups of frozen organic corn kernels. If using frozen corn, it can be added straight from the freezer to the hot skillet with the garlic sauce; just make sure to heat it until hot.

The best corn to use, though, is organic corn cut straight off the cob. Grill, air fry, or boil three or four ears of corn. Cut them straight off the cob into the hot skillet – the flavor is out of this world!

Ways to Eat the Salad

Of course, the first way to eat the salad is to spoon it directly onto your plate and eat the same way you’d eat a pasta salad or any other side dish. But try these delicious options too:

• Top grilled chicken or grilled fish with a couple of tablespoons of this corn salad.
• Sprinkle a couple of spoonfuls corn salad over the top of a simple lettuce/greens salad for an extra flavor boost.
• Make corn salad bruschetta – toast slices of baguette, top with a spoonful of corn salad, and finish with a drizzle of balsamic glaze.

This corn salad will last in the refrigerator for a day or two. It’s best eaten fresh, because the sauce and vinegar may thicken after sitting too long in the refrigerator.

More salads for your summer:

• The Best Spring Salads
• Spring Salad with Avocado Lemon Dressing
• Creamy Ranch Pasta Salad {Gluten Free}
• Buffalo Chicken Salad {Gluten-Free, Grain-Free, Sugar-Free}

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