Introduction

Golden Girl Salad with Sweet Corn Vinaigrette is a vibrant and refreshing dish bursting with fresh vegetables and a flavorful, creamy dressing made from sweet corn. Perfect as a light meal or a colorful side, this salad combines crisp textures and zesty flavors that celebrate the best of summer produce.

A white bowl filled with a colorful corn salad showing three main layers: the bottom layer has shredded white cabbage with a crisp texture, the middle layer is made of small chopped yellow and purple baby tomatoes with a juicy look, and the top layer has bright yellow corn pieces, purple baby carrots, and finely chopped green chives scattered all over. The salad looks fresh and lightly dressed, with a mix of smooth and crunchy textures visible among the layers. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 corn. Bring to a rapid boil, then remove the pot from heat and cover it. Set aside until ready to use.

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

Step 3: Carefully remove the corn from the pot. Cut kernels off the cob by anchoring the cob with a fork inside a bowl to catch the kernels. Reserve 1/2 cup of the corn 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, garlic, olive oil, lemon juice, distilled white vinegar, garlic powder, kosher salt, black pepper, and turmeric. Blend until smooth to create the sweet corn vinaigrette.

Step 5: Pour the dressing over the salad and toss well to combine all ingredients. Serve the salad immediately with corn tortilla chips on the side.

Tips & Variations

For extra texture, sprinkle toasted pumpkin seeds or sunflower seeds on top before serving.

Swap the Sungold tomatoes with other sweet cherry or grape tomato varieties depending on what’s fresh.

Make the dressing ahead and refrigerate to let the flavors meld for a deeper taste.

Use fresh lime juice instead of lemon for a slightly different citrus note in the vinaigrette.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just ensure your tortilla chips are also vegan-friendly.

What can I use if I don’t have a high-powered blender?

You can use a regular blender or even a food processor to make the dressing, though the texture may be slightly less smooth. Blend in small batches if needed.