Related Video: Kale Cobb Salad
Golden Girl Salad With Sweet Corn Vinaigrette
By Melissa Ben-Ishay
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You may know me from my bite-size cupcakes at Baked by Melissa, but chances are you've also seen my viral salads on TikTok, like my green goddess salad or my kale Cobb salad. When I dream up new salad recipes, I pack in as many nourishing ingredients as I can, so every bite has the perfect ratio of flavors (just like my cupcakes!). My favorite place to get salad inspiration? The farmers' market.
Once the farmers' markets are packed with summer vegetables, there's nowhere I'd rather be. My office in New York City is just a few blocks from the beloved Union Square Greenmarket; weekends are reserved for family runs to the one closest to home. I like to walk from stand to stand handpicking whatever catches my eye, discovering surprising ingredients for meals I want to make. Sometimes I arrive with a list, but I tend to let the seasons influence what I buy.
Many of my famous salads are simple combinations of produce I discover there, from flavor-packed micro herbs and long scallions to handcrafted spice blends like gochugaru. Sweet corn and juicy tomatoes are my favorite finds, but I really only buy them when they're in season. The flavor is just exponentially better. I dream of this mouthwatering produce all year long, which led me to the Golden Girl Salad.
The star of this cabbage salad is sweet corn. I use the kernels two ways: First, I cut some off the cob and toss them with the cherry tomatoes, carrots, and yellow bell pepper. But the real fun begins when you blend kernels into the dressing. They add depth and help make the texture super creamy. It's an unexpected way to get a burst of flavor. this salad celebrates my love for farmers' bounties during peak season, when farm stands overflow with corn and golden, sun-kissed tomatoes.
Made this recipe? Let us know how it went in the comments below!
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- Yields:
- 4 serving(s)
- Total Time:
- 35 mins
- Cal/Serv:
- 391
Ingredients
- 2 tbsp.
fine sea salt
- 4
ears corn, shucked
- 1/2
head green cabbage, finely shredded
- 3
to 4 multicolored carrots, finely chopped
- 1
yellow bell pepper, seeds and ribs removed, finely chopped
- 1
bunch scallions, white and light green parts finely chopped
- 1
bunch chives, finely sliced
- 1 c.
cherry tomatoes, halved lengthwise, cut into thirds
- 1 c.
Sungold tomatoes, halved lengthwise, cut into thirds
- 2
cloves garlic
- 1/4 c.
extra-virgin olive oil
Juice of 2 lemons
- 2 tbsp.
distilled white vinegar
- 1 tsp.
garlic powder
- 1 tsp.
kosher salt
- 1/2 tsp.
freshly ground black pepper
- 1/4 tsp.
ground turmeric
Corn tortilla chips, for serving
- Nutrition Information
- Per Serving (Serves 4)
- Calories391 Fat19 gSaturated fat3 gTrans fat0 gCholesterol0 mgSodium1210 mgCarbohydrates44 gFiber11 gSugar17 gProtein9 gVitamin D0 mcgCalcium137 mgIron3 mgPotassium1154 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Fill a large pot with cold water and stir in sea salt. Heat over high heat and add corn. Bring to a rapid boil, then remove from heat and cover pot; set aside until ready to use.
- Step 2Meanwhile, in a large bowl, toss cabbage, carrots, bell pepper, scallions, chives, cherry tomatoes, and Sungold tomatoes to combine.
- Step 3Carefully remove corn from pot and cut kernels off cob (I like to use a fork to anchor it and cut it inside a bowl so it doesn’t go flying); reserve 1/2 cup corn for the dressing. Add remaining corn to bowl with vegetables.
- Step 4In a high-powered blender, blend reserved 1/2 cup corn, garlic, oil, lemon juice, vinegar, garlic powder, kosher salt, pepper, and turmeric until smooth.
- Step 5Pour dressing over salad and toss to combine. Serve with chips alongside.
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