Ingredients
- 1 (16 ounce) package frozen corn kernels, thawed
- 1 green onion, chopped
- 1 ½ tablespoons white wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 1 ½ teaspoons dried tarragon leaves
- salt and ground black pepper to taste
- 1 pinch seafood seasoning (such as Old Bay®), or to taste (Optional)
Why Everyone Loves This Recipe
This salad is fresh, vibrant, and full of natural sweetness from the corn. It comes together quickly, making it perfect for busy days or last-minute gatherings. The green onions add a mild bite that balances the flavors beautifully.
Pro Kitchen Tips
- Use fresh corn for the best flavor, but frozen corn can work in a pinch.
- For extra crunch, lightly toast some nuts or seeds to sprinkle on top.
- Chill the salad before serving to let the flavors meld and stay refreshing.
- For extra crunch, lightly toast some nuts or seeds to sprinkle on top.
- Chill the salad before serving to let the flavors meld and stay refreshing.
Directions
In a bowl, combine the corn and chopped green onions. Add the vinegar, olive oil, and a squeeze of lemon juice, then toss everything together. Sprinkle in the tarragon, salt, and pepper to taste. Give it a good mix, then season with seafood seasoning if you like a little extra flavor. Taste and adjust the seasoning as needed before serving.
Serving Advice
Serve this salad as a light side dish alongside grilled meats or fish. It also pairs well with tacos or sandwiches, adding a crisp, fresh element to your meal.
How To Freeze This Dish
Store the salad in an airtight container in the refrigerator. It is best enjoyed within 1-2 days to keep the corn crisp and the green onions fresh. Avoid adding dressing until just before serving to prevent sogginess.
