Lois’s Kerikeri Corn Salad
📜 Collection: Unknown Eighteen | ✍️ Attribution: Lois | 📂 Category: Salads A refreshing and vibrant cold corn salad from New Zealand featuring sweet corn, peas, crisp cucumber, and a light garlic-herb vinaigrette. Perfect for summer picnics and quick side dishes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 10 mins | 4 servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Chef’s knife
- Garlic press
Ingredients
Salad Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Corn | cooked and cooled |
| 1 cup | Peas | cooked and cooled |
| 1 cup | Cucumber | chopped |
| 2 or 3 | Green onions | chopped |
Dressing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 or 2 cloves | Garlic | crushed |
| 1 tbsp | Cider vinegar | or light vinegar |
| 1/4 cup | Oil | salad oil |
| To taste | Salt | |
| To taste | Black pepper | |
| 1 pinch | Cayenne pepper |
Instructions
Step 1: Make the Dressing
- In a small bowl or measuring cup, whisk together the 1/4 cup oil, 1 tbsp cider vinegar, 1 pinch cayenne pepper, salt, and black pepper to taste. Stir in the 1 or 2 cloves garlic, crushed until the dressing is emulsified and fragrant.
Step 2: Combine and Toss
- In a large mixing bowl, combine the 2 cups cooked corn, 1 cup cooked peas, 1 cup chopped cucumber, and 2 or 3 chopped green onions.
- Pour the prepared dressing over the vegetables and toss thoroughly until everything is evenly coated and glistening. Let sit for at least 10 minutes before serving to allow the flavors to meld beautifully.
💡 Make-Ahead & Storage: This salad can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. Toss gently before serving to redistribute the dressing.
Original Recipe Scan
