What is the best way to cut kernels off of ears of corn?

Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.

Do I need to cook the corn first?

Nope! Fresh corn is delicious straight off the cob. However, if you want to cook it, cut the kernels off first and then cook them in simmering water for 2-3 minutes and that should do it!

Can this recipe be made ahead of time?

It can, mostly! Make the dressing but save it to drizzle on right before you serve it, and you will also want to peel and cut up the avocado at the last minute because they tend to get brown quickly.

What is balsamic vinegar?

Balsamic vinegar is a dark, rich sweet and syrupy Italian vinegar made from cooked and crushed grape juice. Look for it with the other vinegars in your grocery store and keep in mind that a very little goes a long delicious way!

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Summer Chicken Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This speedy recipe for summer chicken salad pairs tender shredded chicken with fresh corn and tomatoes in a light dressing for the perfect summer meal!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 1x
Category: Lunch
Method: No Cook
Cuisine: American

Ingredients

Scale

Juice from one lime
2 teaspoons grainy mustard
Pinch each of salt and pepper
¼ cup olive oil
1 teaspoon balsamic vinegar (optional!)
2 cups cooked chicken, shredded into bite sized pieces
1 avocado, peeled and cut into chunks
Kernels from 2 ears of corn (about a cup)
1 cup cherry tomatoes, cut in half
¼ cup basil, chopped, plus extra for garnish

Cook Mode Prevent your screen from going dark

Instructions

First make the dressing: put the lime juice, mustard, salt, pepper and olive oil in a small jar and shake shake shake it up! Drizzle in a little balsamic vinegar if you want to add a little more flavor.
Put the chicken, avocado, corn, tomatoes and basil in a bowl and gently mix together. Drizzle on the dressing until it is dressed to your liking.
Grind on some extra black pepper and divide among plates. Garnish with basil and serve!

Notes

- Corn: Fresh local corn is always our first choice for this recipe! But thawed frozen corn will also work.

- Chicken: Cooked shredded chicken from either leftover chicken or a rotisserie chicken is what we go for. You can use either light or dark meat…or a combo.

- Tomatoes: We love cherry tomatoes for this recipe because they are so easy to cut up, but regular chopped tomatoes will also work. You can add or swap in any veggies that you like! Peas, baby spinach, chopped zucchini and broccoli are all great choices. If you are using a sturdier veggie like squash or broccoli you may want to cook it first before adding it.

- Balsamic Vinegar: This salad has a mild dressing made of lime juice and olive oil – if you want to give it a little more zing, drizzle in a little of this syrupy vinegar.

Find it online: https://www.framedcooks.com/summer-chicken-salad/