Zesty Corn Salad {Gluten-Free}

Top-down shot of corn salad in a white bowl on a green and white polka dot cloth with Wildly Organic Butter Alternative to the side

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 – that 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 spoonful 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:

Zesty Corn Salad {Gluten-Free}
Spring is here and that means it's salad season! You'll love this corn salad! It's a delicious gluten-free salad on it's own or use it as an additional topping to many of your favorite main dishes. It's so versatile, you're going to love it!
    Servings8 servings
    Prep Time10 minutes
    1. Cook corn.
    2. Heat Wildly Organic butter alternative in skillet over medium-high heat. Add garlic and dried basil; saute until fragrant, about 1 min.
    3. Measure two cup of corn and add to skillet. Saute until corn is hot and coated in sauce.
    4. Dice tomato, bell pepper and cucumber. Place in large bowl. Squeeze a quarter lime over veggies. Salt and pepper to taste; stir well.
    5. Pour in hot cooked corn and stir. Drizzle balsamic vinegar and a squeeze of lime juice over top; stir to combine. Chill until ready to serve.
    6. Just before serving, stir in fresh mozzarella.

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    Lisa is a passionate home cook and baker and believes that the family is grown around the dinner table. Aside from cooking, she loves to spend time with her husband and 3-year-old son, as well as reading and being outside as much as possible. Food plays an important part in her home life, from influencing family health to the joy of baking together and being together.