A visit to Nantucket introduced me to a dish that forever changed my view of corn—New England Native Corn Salad. Inspired by centuries-old traditions, this vibrant salad blends fresh corn, greens, cherry tomatoes, and herbs with a light vinaigrette. It’s a crisp, flavorful alternative to heavy side dishes and a perfect addition to any picnic or barbecue.

New England Native Corn Salad

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A refreshing, historic dish inspired by Native American and New England culinary traditions, this corn salad combines sweet corn, crisp greens, and a tangy vinaigrette for a perfect summer side.

• Author: Don Nicholas
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: Serves 4
• Category: Salads & Dressings

Ingredients

• Fresh corn kernels (cooked and cooled)
• Mixed salad greens (lettuce, arugula, or your preference)
• Fresh herbs (parsley, cilantro, or chives)
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Olive oil
• Red wine vinegar
• Salt and pepper to taste

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Instructions

1. In a large bowl, combine the fresh corn kernels, mixed salad greens, cherry tomatoes, and red onion.
2. Toss in a generous handful of freshly chopped herbs for a burst of flavor.
3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create a light vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
5. Chill the salad for at least 30 minutes to allow the flavors to meld.