Zesty Italian Corn Salad With Artichokes and Cheese

Salad bowl filled with Italian-inspired grilled corn salad.

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Zesty Italian Corn Salad With Artichokes and Cheese

Sweet charred corn meets zesty herbs in this flavor-packed Italian Corn Salad. Add artichokes, peppers, and cheese, and you've got a dish that steals the picnic table spotlight.

Prep Time25

Cook Time10

Total Time35

Course: Summer salad, Vegetable salad

Cuisine: American

Servings: servings

Calories: 95kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

6 medium ears sweet corn husked
5 tablespoons olive oil divided
1 teaspoon salt
½ teaspoon pepper
14 ounces artichoke hearts water-packed, drained and chopped
1 medium sweet red pepper chopped
½ cup mozzarella cheese shredded
¼ cup celery finely chopped
¼ cup Parmesan cheese grated
2 green onions chopped
3 tablespoons lemon juice
1 tablespoon Italian seasoning
1 teaspoon garlic powder

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Instructions

Vegetable Preparation

Brush corn with 2 tablespoons oil. Sprinkle with salt and pepper.
Grill, covered, over medium-high heat until tender and lightly charred, 8-10 minutes, turning occasionally.
Remove to a cutting board. Cool slightly. Cut cooled corn off the cob.
In a large bowl, combine corn, artichoke hearts, red pepper, mozzarella, celery, Parmesan, and green onions.

Lemon-Herb Dressing

In a small bowl, whisk the lemon juice, remaining 3 tablespoon oil, Italian seasoning and garlic powder.
Drizzle over the salad; toss the ingredients to coat. Serve immediately or refrigerate until serving.

Notes

- Make sure to drain the artichoke hearts well and pat them dry with paper towels. This prevents excess water from diluting the dressing.
- You can prepare this salad in advance. Just char the corn, chop the veggies, and whisk the dressing a day before. Just wait to toss it all together until just before serving to keep everything fresh and crisp.
- Taste the salad before serving and adjust the seasoning if needed. Sometimes the corn's sweetness can vary, so you might want to add more lemon juice or salt.
- This salad keeps well for 2—3 days, though it's at its peak the first day when the veggies are crisp and the dressing is vibrant. If you're planning to store leftovers, keep the dressing separate and toss it right before serving.
- Turn this delicious salad into a main dish. You can do this by adding your favorite protein, like chicken or chickpeas. You can also toss it with cooked orzo, farro, or quinoa for a heartier meal. It's versatile enough to play the starring role.

Nutrition