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Corn Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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2 cups frozen corn, thawed

1 Granny Smith apples, peeled, cored and chopped

1 fennel bulb, quartered, cored, and thinly sliced

1/2 medium red onion, chopped

2 tablespoons chopped parsley leaves

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 tablespoons apple cider vinegar

1 tablespoon spicy brown mustard

1/4 cup canola oil


  1. In a large serving bowl, toss together the corn, apples, fennel, and onion. (Reserve 1 cup of the mixture for the Corn Puddings recipe.) Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. (Reserve 2 tablespoons of the vinaigrette for the Round 2 Salad recipe.) Add the dressing to the vegetables and toss well to coat.