Sweet Corn, Red Pepper, and Cheese Salad
A Vibrant Summer Salad for Every Occasion
This Sweet Corn, Red Pepper, and Cheese Salad is a delightful way to showcase the season’s freshest produce, especially if you’ve got corn straight from the garden. It’s a perfect dish to serve for picnics, barbecues, or any occasion where a light yet satisfying side dish is needed. With a blend of sweet corn, crisp red pepper, and the creamy richness of Monterey Jack pepper cheese, this salad is a harmonious mix of flavor and texture. The homemade sherry vinaigrette dressing adds a zesty twist, elevating each bite. Don’t worry if fresh corn isn’t available – this recipe works wonderfully with frozen corn too, which can be briefly cooked and chilled for a refreshing twist.
Recipe Overview:
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Servings: 12
- Recipe Category: Southwestern U.S.
- Calories: 160.1 per serving
- Rating: 4.5 (based on 2 reviews)
Ingredients
| Ingredient | Quantity |
|---|---|
| Monterey Jack pepper cheese (diced) | 8 oz |
| Fresh parsley (chopped) | 2/3 cup |
| Salt | 1/2 tsp |
| Fresh ground black pepper | 2/3 tsp |
| Sherry wine vinegar | 3 tbsp |
| Dijon-style mustard | 2 tsp |
| Extra virgin olive oil | 2/3 cup |
| Fresh ground black pepper (for vinaigrette) | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 160.1 kcal |
| Fat | 12.7 g |
| Saturated Fat | 1.8 g |
| Cholesterol | 0 mg |
| Sodium | 106.7 mg |
| Carbohydrates | 11.9 g |
| Fiber | 1.8 g |
| Sugar | 2.3 g |
| Protein | 2 g |
Instructions
Sherry Vinaigrette
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Whisk the Base: In a medium mixing bowl, combine the sherry wine vinegar, dijon mustard, and salt. Whisk until the mixture is smooth and well-blended.
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Add the Olive Oil: Gradually add the extra virgin olive oil to the vinegar mixture. Whisk continuously as the dressing emulsifies and thickens slightly. The goal is to achieve a smooth and slightly creamy consistency.
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Season to Taste: Add freshly ground black pepper to taste, adjusting according to your preference. You want a balance of acidity from the vinegar and richness from the olive oil, with a peppery kick that enhances the flavor.
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Store Ahead: You can prepare the vinaigrette up to 3 days in advance. Just store it in an airtight container in the refrigerator. Before serving, give it a quick stir to re-emulsify.
Salad Preparation
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Prepare the Corn: Start by removing the husks from the fresh ears of corn. Use a stiff brush to scrub the ears and remove any lingering silks, then rinse them under cool water.
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Cut the Kernels: Using a sharp knife, carefully slice the kernels off the cobs. Be sure to scrape the cobs with the back of the knife to release any remaining juices from the kernels – this adds extra flavor to the salad.
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Combine the Vegetables: In a large mixing bowl, combine the fresh corn kernels (and juices), red bell pepper (diced), and Monterey Jack pepper cheese (diced). The cheese adds a creamy and slightly spicy component that complements the sweetness of the corn and the crunch of the pepper.
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Dress the Salad: Pour the prepared sherry vinaigrette over the corn mixture. Stir gently to coat all the ingredients in the tangy dressing, ensuring every piece is well-seasoned.
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Season and Garnish: Stir in the freshly chopped parsley, and season with additional salt and black pepper to taste. Adjust the seasoning as needed, keeping in mind that the cheese already contributes some saltiness.
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Serve: This salad is best served immediately, allowing the flavors to meld together just before serving. If you prefer a slightly chilled version, you can refrigerate it for 30 minutes before serving.
Tips for Success
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Frozen Corn Alternative: If fresh corn is out of season, frozen corn works just as well. Simply cook the corn briefly in boiling water, drain, and chill before using it in the salad.
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Cheese Variations: If you prefer a milder flavor, you can substitute the Monterey Jack with a more neutral cheese like mozzarella or cheddar.
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Customization: For extra flavor, feel free to add other ingredients such as diced red onion, cucumber, or jalapeños for a bit of heat.
Final Thoughts
This Sweet Corn, Red Pepper, and Cheese Salad is the ultimate summer side dish, blending fresh vegetables and a zesty homemade dressing. It’s simple to make, but its flavors are vibrant and satisfying, making it an excellent choice for any gathering. Whether you’re using fresh corn from the garden or frozen corn on a tight schedule, this recipe will deliver a refreshing, savory salad that everyone will enjoy. Pair it with grilled meats, tacos, or enjoy it on its own as a light lunch.
Enjoy the sweetness of the corn and the tang of the vinaigrette – this dish is sure to become a new favorite in your recipe repertoire.
