"fresh, bright with satisfyingly crunchy things and bursting with fresh flavors. A really great peanut corn salad, perfect for hot summer days.
Sautéed corn and crunchy romaine, dressed with a creamy spicy garlic peanut dressing and a squeeze of lemon juice then topped with toasted peanuts.
Every bite is filled with delicious crunchy vegetables, and hints of salty peanuts. It’s a delicious, easy summer salad you’ll be making on every barbecue or picnic.
Here’s how it goes. Two ears of corn, shaved, then sautéed in a bit of olive oil, lemon juice and garlic. I tricked it out with summer basil, red onions and toasted peanuts. Simple and tasty.
You can add more vegetables like fresh cucumber or make the salad less or more spicy. Or add cilantro instead of basil. Then serve it as a main dish with roasted potatoes or as a side with grilled meat or fish. The best part? The leftovers are seriously delicious. Perfect for packing up for lunch the following day."
Fresh Corn Salad with Spicy Peanut Dressing
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- Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
For the Peanut Dressing
ingredients
- 1/4 cup peanut butter
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1/2 teaspoon grated ginger
- 1 garlic clove, grated
- 1 teaspoon sambal oelek, more to taste
- salt and black pepper, to taste
For the Corn Salad
ingredients
- 2 ears of corn, kernels removed
- 1 head of romaine, roughly torn
- 1 cup basil leaves
- 1/4 cup peanuts
- 1 red onion, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice, plus more as needed
- 1/2 teaspoon chili flakes, or more to taste
- 1 garlic clove, finely chopped
- salt and black pepper, to taste
Method
Step 1
Make the spicy peanut dressing. Add all of the ingredients to your blender and blend until the dressing thickens, about 30 seconds. Add more water, if needed. Season with salt and pepper to taste.
Step 2
Heat 2 tablespoons of olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char about 5 minutes. Add garlic and lemon juice, and season with salt and pepper. Cook for 30 seconds. Transfer kernels to a large bowl.
Step 3
In the same skillet, heat 1 tablespoon olive oil. Add peanuts and chili flakes. Cook until lightly toasted, about 3 minutes. Watch closely. Spoon the peanuts out of the skillet onto a parchment-lined plate. Sprinkle with salt.
Step 4
In a large bowl, add romaine, peanuts, red onion and basil (or cilantro) to the corn and toss with the peanut dressing. Season with salt and pepper to taste. Squeeze some lemon juice on top. Enjoy!