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 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 to combine evenly.

Step 3: Carefully remove the corn from the pot. Using a fork to anchor it inside a bowl, cut the kernels off the cob so they don’t scatter. Reserve 1/2 cup of 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 cloves, 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 thoroughly to coat all the vegetables. Serve immediately with corn tortilla chips on the side for a crunchy contrast.

Tips & Variations

For extra brightness, add a handful of fresh herbs like cilantro or parsley to the salad before tossing.

To make the salad vegan, ensure the tortilla chips are free of dairy and other animal products.

If you prefer a smoother dressing, strain the vinaigrette through a fine-mesh sieve before mixing it into the salad.

Use fresh, in-season produce for the best texture and flavor, especially the tomatoes and corn.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss them together just before serving to keep the vegetables crisp. Leftover salad is best enjoyed cold or at room temperature. Avoid reheating, as the fresh vegetables and dressing lose their texture and flavor.

FAQs

Can I make this salad ahead of time?

Yes, but it’s best to store the salad and vinaigrette separately and combine them just before serving. This prevents the vegetables from becoming soggy.

What can I use instead of Sungold tomatoes?

If Sungold tomatoes are unavailable, cherry tomatoes or other small sweet tomato varieties work well as a substitute, providing a similar burst of sweetness and color.