Most people hear the word 'salad' and think lettuce. Not Alain! He took our raw sweet corn and turned it into a fabulous, refreshing summer dish. This salad can be enjoyed as a tasty side, or stand on it's own as a light meal on a hot day.
The light, bright sweet corn and berries, the acidic bite of the tomatoes, and the kick of The Kilted Chef's spices are a perfect combination
6 ears of raw corn kernels
1 clamshell of blueberries
1 clamshell of blackberries
1 clamshell of grape tomatoes cut in half
½ yellow onion diced
¼ cup chopped chives
¼ tsp salt
¼ tsp pepper
½ cup olive oil
½ cup maple syrup
Juice of 2 lemons
Juice of 1 lime
1 tsp Tobasco sauce
How to make this summer salad
1. Place all of the salad ingredients in a bowl, and toss to combine.
2. Place all of the dressing ingredients in a bowl, whisking vigorously until well combined. This is also called emulsifying. If you let the dressing sit, make sure to remix the dressing before adding to the salad.
3. Add the dressing to the salad. Mix well.
4. Refrigerate for 30 minutes, then serve.
The last step? Enjoy! Thanks Chef Alain for this amazing recipe!