Although the only visual proof Ben and I have of taking a babymoon a couple months back is a picture of my water cheersing his Hendrick’s martini, it happened! We did it! 24 hours in Kansas City, Missouri! They never saw us coming. Mostly because our visit was so short that the city could have blinked and missed it, but it was a great time nonetheless. We shopped the plaza, roamed around Westport, and Ben sipped bourbons while I drank Arnold Palmers like tomorrow would never come.
It was on this trip when we realized that while we’ve visited at least a dozen times, we’ve never had KCMO’s legendary BBQ. Blasphemous! Where should we go the next time we’re in town?
Anyway, after checking into our hotel we bellied up to the bar at Cooper’s Hawk for lunch. There are so many great local restaurants in KC but Coop’s has a GF menu I’ve ordered off of several times in the past and trust, plus it was close and Mama was hangry, so inside we went. I ordered the Napa Chicken Salad which doesn’t sound particularly life changing but it was totally magical. Not because of the chicken or greens, but because everything but the kitchen sink was loaded on top. It’s all about the toppings, man! Napa Sweet Corn Salad is my at-home recreation and it’s so dang good that I PROMISE it’ll become your new go-to summer side dish / potluck salad.
Now, July means it’s sweet corn season here in the state of Iowa. Did you know that less then 1% of all the corn grown in Iowa is sweet corn? Some food for thought, har. Anyway, that 1% actually comes out to a whooooole lotta sweet corn and we find any and all reasons to enjoy an ear or two, any chance we get. Iowa sweet corn in particular is so candy-sweet and tender that I like to eat it raw like in this salad.
That said, I first tossed together the combination of raw sweet corn kernels, cherry tomatoes, avocados, chopped apples, almonds, green onions, and fresh basil for, uh, myself in an attempt to recreate the salad I so loved in KC, and was so jazzed with the results that I whipped it up again the very next day for a dinner we were hosting for friends.
Not only was it wolfed down by all the adults, but 4 kids under the age of 5 too. You know what we call that? A WIN, people! A freaking win. There is nothing that I don’t like about this salad including the heavenly, 4-ingredient (plus S&P) Honey-Dijon Vinaigrette that’s drizzled on top. Crunchy, crispy, snappy, creamy, fresh, healthy, and delicious. You. Will. Love. IT.
Start by adding all the goodies into a big bowl – that’s: 2 cups raw sweet corn kernels (from about 3 medium-sized ears,) 1 cup cherry or grape tomatoes that have been halved or quartered if large, 3 small or 2 large chopped green onions, 1 small chopped avocado, 1 chopped red apple, 1/3 cup sliced or chopped almonds, and 1/4 cup packed fresh basil that’s been chopped.
Watch How to Slice Kernels from the Cob!
Next shake or whisk up the Honey-Dijon Vinaigrette to drizzle on top – that’s: 1/2 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 1 Tablespoon each honey and dijon mustard, plus lots of salt and pepper. Taste then add up to an additional 1/2 Tablespoon honey if you like – remember that the sweet corn and apple add sweetness to the salad though.
Drizzle your desired amount of dressing on top then toss everything to combine and serve it on up. Take to a summer picnic or potluck, or serve with dinner (this dish pairs perfectly with grilled meats, if I do say so myself!) No matter how ya eat it, I hope you love this bright and colorful, healthy summer salad! Enjoy!
More Summery Side Dishes
- Sweet Corn Caprese Salad
- Best Baked Beans EVER
- Cucumber and Tomato Salad
- Marinated Vegetable Salad
- Jennifer Aniston Salad
- Peach Caprese Salad
- Mojito Fruit Salad
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Napa Sweet Corn Salad
Description
Napa Sweet Corn Salad is full of flavor and crunch! Serve as a fresh and healthy side dish, or eat all by itself for a fruit and vegetable-filled lunch.
Ingredients
- 2 cups sweet corn kernels, raw (~3 ears)
- 1 cup cherry or grape tomatoes, halved or quartered if large
- 3 small or 2 large green onions, chopped
- 1 small avocado, chopped
- 1 red apple, chopped
- 1/3 cup sliced or chopped almonds
- 1/4 cup packed fresh basil, chopped
- For the Honey-Dijon Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- salt and pepper
Directions
- Combine ingredients for the Honey-Dijon Vinaigrette in a jar or bowl then shake or whisk to combine. Taste then add up to an additional 1/2 Tablespoon honey if desired - remember that the sweet corn and apple will add natural sweetness to the salad. Set dressing aside.
- Combine remaining ingredients in a large bowl then drizzle over desired amount of Honey-Dijon Vinaigrette and stir to combine. Serve immediately.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Kim 07.16.2018
Fixed this last weekend- so so delicious! My whole family loved it!
JennP 07.15.2018
My husband wants corn on the cob like 4-5x per week in the summer, and I burn out on it faster than he does, so I cut the kernels off the cob and put it in my salads. So good!! I’ve never thought to make it the primary ingredient though. This seems like a solution he and I would both be happy with :)
Bethany 07.15.2018
I made this last night as a side dish for a BBQ. It was easy to make, light and delicious! I made the dressing on the side and added it when we got ready to eat.
Kristin 07.16.2018
I’m so glad you loved it! Perfect for a BBQ!
Valerie Swenson 07.15.2018
Made this last night it was soo good!!
Kristin 07.16.2018
Love it!! Thanks, Valerie!
Rachel 07.14.2018
The timing of this recipe couldn’t have been better. Sweet corn just came available today at the farmers market. I a little skeptical of the combination, but based on past success of IGE salads, I made as instructed. This may be my new favorite summer salad. Such a great combination of flavors and textures. Delicious served as is or over a bed of greens.
Kristin 07.16.2018
Music to my ears – thank you so much for sharing, Rachel!
Ruthie 07.14.2018
Just made this and LUV it! Thank you for sharing!
Kristin 07.16.2018
Thank YOU, Ruthie! So glad you loved it!
Cathy 07.13.2018
Yes, add me to the votes for Q39 and Slap’s! Char Bar in Westport is a fun option too. (And I cannot. Wait. To. Make. This. Salad!)
SMum 07.13.2018
Had this tonight with peaches instead of apple and served on romaine. Great summer salad and the dressing was delicious. Just the right tang, with no extra honey needed.
Ann 07.13.2018
Made this for dinner tonight along with grilled black bean burgers and cherry crunch. It is definitely a keeper!!
Amy 07.13.2018
Q39 and Jackstack are the best and have great gf menus!
Shelley 07.13.2018
Corn is my favorite, hands down. Can’t wait to try this recipe. It sounds delicious.
Megan M. 07.13.2018
I highly recommend Q39 and Joe’s KC, but also would suggest Char Bar (in Westport) and Slap’s (a little off the beaten path, but SO worth it). You can’t really go wrong! Can’t wait to try this recipe also :)
Deanna 07.13.2018
I made something like this recipe recently. Corn, tomatoes, avocado, onions, bell pepper, and cucumber. Dressed it with Olive Garden bottled dressing. I am not celiac, so I don’t know if that dressing contains gluten, but if it does perhaps one of your homemade dressings would work. Anyhoo, this salad was delicious and pretty!
Lauren L 07.13.2018
Jack Stack BBQ is a MUST try in KCMO!! I’ve been to several of their locations, and they are all incredible! The smoked chicken is so juice and tender, the ribs are amazing, their BBQ sauce is perfectly tangy, the cheesy corn is mouth watering and you absolutely have to try their carrot cake for dessert! I promise you won’t be disappointed!! My husband and I took a detour through KC on our way home from the Ozarks last weekend just to stop at Jack Stack for dinner :)
Emily 07.29.2018
I love the Union Station location. It’s a cool area. I live in KC and everyone has their opinion on the best. It’s subjective, but Jack Stack Union Station is my favorite and where I take guests.
Carla 07.13.2018
Joe’s KC was a favorite for me before celiac, but after, it just makes me nervous. They helped me find gluten free options, but when we opened our food there was white bread on eh-very-thing, including the ribs! Basically they understood what does/does not have gluten in it, but didn’t understand the concept of cross contamination at all. You can expect to wait in line and probably will need to take your food to go, so all in all, this one’s kind of a bust for me now.
I have, however, had great experiences with Jack Stack and their cheesy corn casserole is to die for!
Holly 07.13.2018
I didn’t know you could eat corn raw, I thought it always had to be cooked Lol Gotta try this one!!
Kari 07.13.2018
Post idea – could you put together a post of just your salad dressings? OMG – they are the best! You have never let me down and this one sounds delicious! Currently, your Best Ever Italian Dressing is soaking into half a bag of kale mix for my lunch today.
Erica 07.13.2018
What used to be called Oklahoma Joe’s is excellent (I think it’s called Joe’s Kansas City now), and you can’t beat Arthur Bryant’s burnt ends, though you would need to be sure to tell them not to put white bread on your tray. I’ve never had LC’s, but my husband has and he says it’s really good bbq too.
Terri 07.13.2018
This looks delicious! I’m always looking for new ways to eat sweet corn. I love the stuff, but can’t eat it directly off the cob anymore due to teeth issues. My husband cuts it off the ears and cooks it in a big cast iron pot. We’ll have to give this salad a try–thanks for the recipe!
Jennifer 07.13.2018
Next time you are in KC, hit up Q39 for some tasty BBQ!
Kristin 07.13.2018
Thank you!!