• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Main Dishes

    Two-Corn Summer Salad

    Published: Aug 30, 2011 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Fresh corn and cooked hominy produce an explosion of contrasts when combined in this salad featuring a deliciously addictive dressing. Every single bite features an eruption of vibrant flavors: sweet and sour, crispy and creamy, fresh and earthy. Nothing compares to the taste of summer corn, buttery and sweet; it’s scrumptious eaten directly from the cob or scraped into soups, puddings, relishes, and fritters.

    Fresh, in-season corn is particularly luscious when used raw in salads; its honeylike flavor is further enhanced by citrusy vinaigrettes. The nixtamalized corn of the Americas is the hominy of the South. When kernels are soaked in lye water to remove the outer germ, they puff up and soften; their texture changes from crunchy to chewy, and their sweetness is replaced by rustic and nutty flavors. The union of these two forms of corn yields a wonderfully refreshing and colorful salad. Behold summer in a bowl. Recipe from The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South.* Copyright © 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press. Photos by Evan Atlas.

    Serves: 4 to 6

    • 4 cups raw corn kernels, scraped off fresh cobs
    • 2 ½ cups cooked whole hominy (or one 20-ounce can,
      drained and rinsed; see note)
    • 2 cups quartered grape tomatoes
    • ¼ cup minced, seeded, and deveined jalapeños
    • ¼ cup minced flat-leaf parsley (leaves and tender stems)
    • Grated zest of 1 lemon
    • ¼ cup lemon juice
    • ¼ cup red wine vinegar
    • ⅓ cup extra-virgin olive oil
    • 2 large garlic cloves, minced
    • Salt and freshly ground black pepper, to taste

    In a large bowl, combine the corn, hominy, tomatoes, jalapeños, and parsley.

    In a medium bowl, whisk together the lemon zest, lemon juice, vinegar, oil, and garlic until well combined. Season with salt and pepper. Pour the dressing over the corn mixture and toss to coat.

    Let it sit at room temperature for 30 minutes (or refrigerate for up to 8 hours) before serving. Serve chilled or at room temperature.

    Two corn (fresh and hominy) summer salad recipe

    Variation: For another presentation, keep the fresh corn and hominy separate from the other salad ingredients. Divide the dressing between them. Arrange the two corns on a platter, with the remain

    Note: Dried hominy can be found in Latin tiendas, where it’s called mote. Find canned hominy in most supermarkets.

    Sandra Gutierrez is a food writer, recipe developer, and cooking instructor. Visit her at Sandra’s Kitchen Studio.

    • Here are more recipes for using fresh corn.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More recipes you may enjoy

    • Vegan Walnut Taco Meat
    • Vegan Vodka Pasta
    • Farro Bowl
    • Sweet Potato Lentil Soup (Vegan & Vegetarian)

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Banana Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media