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Corn Salad with Summer Herb Vinaigrette

Head chef Amy Finch has been cooking at Lily’s Bistro since it opened in 2013. During the summer, her menu is ripe with seasonal creations. Because she’s surrounded by corn country, Finch makes sure it has a prominent place on her menu, including in a salad featuring a number of Ohio’s best veggies. 

Corn Salad with Summer Herb Vinaigrette
Serves 4 to 6

4 ears sweet corn, cooked
1 medium slicing cucumber
2 large tomatoes
1 cup white vinegar
1/2 cup sugar 
Herb vinaigrette (recipe below)

Shave the kernels from the ears of corn into a large mixing bowl. Dice the cucumber and tomatoes into bite-size chunks. Toss the mixture in vinegar and sugar and let sit for 1 to 2 hours in the refrigerator. Remove the salad from the bowl using a slotted spoon. Discard liquid. In another bowl, toss the corn salad with the herb vinaigrette dressing to taste. Serve cold as a side dish to grilled chicken, fish or burgers alongside a crusty bread. 

Summer Herb Vinaigrette

2 cups mixed herbs (basil, oregano, thyme, rosemary, parsley) 
1/4 cup chopped red onion
2 garlic cloves
1/4 cup red wine vinegar 
1 cup vegetable oil 
1 tablespoon honey 
Sugar to taste 
Salt and pepper to taste 

Puree onion, garlic and a little bit of the oil in a food processor or blender until smooth and no chunks remain. Add honey, vinegar and herbs, and puree again. Add the remaining oil slowly, with the food processor or blender running. Add salt, pepper and sugar to taste. Makes 1 1/2 cups.