Golden Girl Salad With Sweet Corn Vinaigrette

I bring the vibrant taste of summer to the table with this Golden Girl Salad—crisp cabbage, sweet corn, cherry tomatoes, and a creamy corn-packed vinaigrette, inspired by fresh market finds.

Why You’ll Love This Recipe

I love how this salad comes alive with the peak-season bounty from the farmers’ market. Mixing kernels fresh off the cob into both the salad and the dressing gives every bite a double dose of natural sweetness and creaminess. It’s colorful, nutritious, and perfect for sunny days when cucumbers and grapes are calling your name.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• fresh sweet corn kernels (from 2–3 ears)

• shredded cabbage (about 4 cups)

• halved cherry tomatoes

• diced yellow bell pepper

• shredded carrots

• micro herbs or fresh herbs (optional)

For the sweet corn vinaigrette:

• fresh sweet corn kernels (extra from 1 ear)

• olive oil

• vinegar (such as apple cider or white wine)

• Dijon mustard

• honey or maple syrup

• salt and pepper

Directions

1. I begin by cutting kernels from most of the corn cobs and tossing them with cabbage, tomatoes, bell pepper, carrots, and herbs in a large salad bowl.

2. To prepare the dressing, I blend extra sweet corn kernels with olive oil, vinegar, Dijon mustard, honey, salt, and pepper until it turns silky and creamy.

3. I taste and adjust the seasoning—adding more tang with vinegar, sweetness with honey, or seasoning as needed.

4. Finally, I drizzle the vinaigrette over the vegetables and toss everything until the salad is evenly coated.

Servings and timing

• Yield: 4 servings

• Prep time: about 15 minutes

• Assembling and blending: about 10 minutes

• Total time: approximately 25–30 minutes

Variations

• For a protein boost, I add grilled chicken, shrimp, or chickpeas.

• I toss in avocado for extra creaminess and richness.

• To elevate flavor, I include feta cheese or crumbled goat cheese.

• I swap in different fresh herbs like cilantro or basil, depending on what’s abundant at the market.

• For heat, I mix in diced jalapeño or sprinkle in chili flakes.

storage/reheating

I store this salad in an airtight container in the fridge. For best texture, I keep dressing separate and fold it in just before serving—this keeps the veggies crisp for up to 2 days. If it’s dull from chilling, I add a splash of vinegar or a drizzle of olive oil to freshen it up.

FAQs

1. Can I use frozen corn instead of fresh?

Yes—I’ve used thawed frozen corn when the market isn’t bursting with fresh ears. It softens the dressing slightly but still tastes great.

2. How do I make this dairy-free?

The base is dairy-free. If I add cheese as an option, it’s easy to leave it out for a fully vegan version—or go with dairy-free cheese.

3. Can I meal-prep this ahead of time?

I can prep the veggies and dressing a day in advance. I toss them together just before serving to keep everything crisp and fresh.

4. What kind of vinegar works best?

I usually use apple cider vinegar or white wine vinegar. They’re mild and let the sweetness of the corn shine. For a tangier twist, I try sherry or rice vinegar.

5. Is this salad gluten‑free?

Yes! All the ingredients are naturally gluten-free. It’s a colorful, safe option for those avoiding gluten.

Conclusion

I adore the Golden Girl Salad as a celebration of summer’s hottest produce. It’s easy to prepare, packed with texture, and makes a stunning side—or even a light main if I add protein. Once corn and tomatoes hit peak freshness, this salad becomes a staple in my kitchen!