Sweet Summer Corn Salad

This sweet and satisfying dish combines all the best vegetables from the end of summer harvest. Light, fluffy and perfectly filling, it’s great on its own or as a side dish at a BBQ or a picnic. To enjoy an even more refreshing version of this salad (on a hot, hot day), skip the quinoa.


yield: 2 meal-serving sizes or 4 side serving sizes

corn kernels from 2 ears of corn (approximately 1½ cups of corn kernels)
1 red pepper, diced
½ small onion, diced
2 tomatoes, diced
1⁄4 cup fresh cilantro, chopped
2 tsp sesame oil
1⁄4 cup quinoa, cooked
juice from 1 lime
2 Tbsp olive oil
1 tsp Dijon mustard
1 tsp cumin
1 tsp oregano


There are many ways to char corn. I don’t have a grill or a BBQ, so I ‘charred’ my corn kernels on in a frying pan on the stove. To do this, heat the sesame oil in a frying pan and add the corn. Toss them around and cook on medium-high until the kernels are lightly browned.

Combine the charred corn, pepper, onion, tomato, cilantro and cooked quinoa in a bowl and stir well. In a small food processor or a sealed jar, combine the olive oil, Dijon mustard, cumin, oregano and lime juice. Blend or shake well until dressing is smooth. Pour over salad, toss well and enjoy!