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 cup cherry tomatoes, halved lengthwise, cut into thirds

1 cup Sungold tomatoes, halved lengthwise, cut into thirds

2 cloves garlic

1/4 cup extra-virgin olive oil

2 lemons, juiced

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

Instructions

Step 1: Fill a large pot with cold water and stir in the sea salt. Heat over high heat and add the shucked corn. Bring to a rapid boil, then remove from heat, cover the pot, and set aside until ready to use.

Step 2: Meanwhile, in a large bowl, toss together the shredded cabbage, chopped carrots, bell pepper, scallions, chives, cherry tomatoes, and Sungold tomatoes until well combined.

Step 3: Carefully remove the corn from the pot. Using a fork to steady each ear, cut the kernels off into a bowl to prevent them from flying. Reserve 1/2 cup of the corn kernels for the dressing and add the remaining corn to the bowl with the vegetables.

Step 4: In a high-powered blender, combine the reserved 1/2 cup corn kernels, garlic cloves, olive oil, lemon juice, distilled white vinegar, garlic powder, kosher salt, black pepper, and turmeric. Blend until smooth.

Step 5: Pour the sweet corn vinaigrette over the salad and toss gently to coat all the ingredients evenly. Serve immediately with corn tortilla chips on the side.

Tips & Variations

For extra crunch, add toasted pumpkin seeds or chopped nuts to the salad before serving.

If you don’t have fresh corn, frozen corn kernels can work in a pinch; just thaw before using.

To make the salad vegan-friendly, ensure your tortilla chips contain no dairy or animal products.

Add fresh herbs like cilantro or parsley to brighten the flavor even more.

FAQs

Can I make this salad ahead of time?

While you can prepare the vegetables and dressing separately in advance, it’s best to combine them just before serving to maintain the salad’s freshness and texture.