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By far the best Summer corn salad out there! I know I tend to harp on about this quite often, but there is simply nothing better than Summer! The feel of the sun on your skin, getting outdoors with friends and family, firing up the grill and just appreciating and enjoying what surrounds you.

Coming from a country where we are outdoors 90% of the time, and where almost every meal is a celebration of sorts (a veritable feast!), I might have become a little unappreciative of the festivity that surrounded our meals.

Having moved to a part of the world where the pleasures of warm weather are reserved for Summer I now have a new appreciation for these things so please indulge me as I write once more about something (a recipe) that just shouts … SUMMER!

South Africa is popularly known as the “Rainbow Nation”, and this corn salad celebrates the flamboyant style of the cuisine that we are so accustomed to! It’s fresh, juicy, super healthy and gorgeously full of colour. Yum, Yum, Yum!

Summer Corn Salad Recipe

Ingredients

  •  1 Red Pepper
  •  1 Bunch of celery
  •  1 Orange Pepper
  •  1 Yellow Pepper
  •  1/2 Red Onion
  •  1/2 Cup of Olives stuffed with minced Pimiento’s. (Plain old green olives will do too).
  •  1 Cup Baby Tomatoes
  •  4 Cups Corn – I just buy frozen, the life of a mother!
  •  Salt/Pepper to taste
  •  Basil Pesto, as much as you like!

Method

Generally what I do is: chop up all the fresh ingredients. I like to keep them fairly chunky, about a cm in width and diameter. Except for the onion and olives. I slice them into thin strips. Once the corn has been cooked, leave it to cool completely. Mix it all together, adding the salt, pepper and about 3 Tablespoons of Pesto. You can add as much or as little as you like.

Refrigerate, this salad is best served cold and once all those juices have had a chance to marry. Serve on its own, or with a meal of lamb/pork/chicken.

This is a great side dish for a super hot day. I hope you enjoy it!

Summer Corn Salad

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