Fresh Corn and Green Onion Salad with Tarragon
Fresh, vibrant corn salad with green onions and tarragon vinaigrette. Ready in 10 minutes, vegan, gluten-free, and perfect for any meal. Make ahead friendly!
Frequently asked questions
＋ − Can I use fresh corn instead of frozen?
Absolutely! Use kernels from 3-4 ears of cooked corn. You can boil, steam, or grill the corn first, then cut off the kernels once cooled.
＋ − How far in advance can I make this salad?
This salad can be made up to 24 hours ahead and actually tastes better after the flavors have time to meld. Store it covered in the refrigerator.
＋ − What can I substitute for tarragon?
Fresh dill, basil, or parsley work well as substitutes. Use about the same amount, or try a combination of herbs for a more complex flavor.
＋ − Is this salad suitable for special diets?
Yes! This recipe is naturally vegan, gluten-free, and dairy-free. It s also relatively low in calories while being nutritious and filling.
Fresh Corn and Green Onion Salad with Tarragon
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
If using frozen corn, make sure it's completely thawed and drained. Pat dry with paper towels to remove excess moisture for the best texture.
- 2
In a large mixing bowl, whisk together the white wine vinegar, olive oil, lemon juice, and dried tarragon until well combined.
- 3
Add the thawed corn and chopped green onion to the bowl with the dressing. Toss everything together until the corn is evenly coated.
- 4
Season with salt and pepper to taste. Add a pinch of seafood seasoning if desired, especially if serving with seafood. Toss once more and serve immediately, or refrigerate until ready to serve.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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