Welcome to a celebration of summer flavors with a twist! The roots of this perfect summer side dish did not start intentionally. I love a happy accident when I throw many flavorful ingredients together and out pops the perfect dish. This is no different and perhaps a new summer staple around our home. Plus, it’s perfect for taking as a side dish to your next cookout! It pairs with grilled chicken, pork, steak, and shrimp in the best of ways.
Bringing together the sweetness of fresh summer corn and the crunch of delectable Brussel sprouts, you won’t find a more flavor-packed dish that boosts all of the best summer harvests have to offer. And best of all, it’s gluten-free!
Ingredients: To start, gather these fresh ingredients:
- Fresh Brussel sprouts
- Sweet Corn (cut from the cob is best)
- Red Bell Pepper
- Red Onions or White Onions
- Bacon
Preparation:
- Prepare the Brussel sprouts: Begin by trimming the ends and removing any tough outer leaves. Shred or thinly slice them using a sharp knife.
- Fresh Corn: Husk the corn and cut off the kernels.
- Chop and Dice: Dice the red bell pepper, onions and bacon.
- Air Fry or Roast: I have used both the air fryer and roaster, so it’s your choice! If you air fry, you will need to set your air fryer on 400 and the same for the roaster. Depending on your oven, it will take 25-30 minutes to cook everything. What would I use? The air fryer since the brussels, corn and bacon have a nice crunch when they are done.
- Cool: The surprising twist of this summer salad is you eat it cold. Yes, you cook all those yummy ingredients and completely cool before tossing it in the homemade dressing.
Dressing: For the dressing, whisk together:
- Extra Virgin Olive Oil
- Freshly Squeezed Lemon and Lime Juice
- Red Chili Flakes
- Fresh Minced Garlic
- Smoked Paprika
- Honey (for a touch of sweetness)
- Salt and Pepper
- Parmesan Cheese
- Fresh Oregano
A pro tip is you will want to toss this salad in a bowl before placing in your serving dish. So, I would suggest mixing your dressing ingredients, adding the cooled down veggies and then tossing until fully coated.
Serve and Enjoy: Transfer the salad to a serving dish or individual bowls. Garnish with extra oregano leaves and a sprinkle of feta cheese if desired. This salad is best served immediately or wait a few minutes in the fridge.
Brussel Sprouts and Fresh Corn Summer Salad
Equipment
- 1 Air Fryer
Ingredients
Summer Salad
- 2 pounds Fresh Brussel Sprouts trimmed and sliced
- 1 Red Onion or Cooking Onion
- 1 Red Bell Pepper
- 4 Fresh Corn Cobs husked, cleaned and cobbed
- 5 Slices Thin Cut Bacon cut into small strips
Summer Salad Dressing
- 6 tbsp Extra Virgin Olive Oil
- 1 Lemon juiced
- 2 Limes juiced
- 1 tsp Red Chili Flakes
- 2 tsp Minced Garlic
- 3 tbsp Grated Parmesan Cheese
- 3 tbsp Honey
- Salt and Fresh Cracked Pepper to taste
Instructions
- In a large bowl, toss all veggies together with avocado or olive oil.
- Add to air fryer and cook on 400° until the veggies are soft. This will be up to 30 minutes. Make sure to check every few minutes and toss veggies so they cook even.
- Once cooked, set aside and let completely cool. This will be 30-45 minutes.
- While veggies are cooling, mix together in a large bowl the dressing ingredients.
- Once veggies are cooled, add to the large bowl on top of the dressing. Toss until the dressing is fully coating veggies.
- Serve immediately or store in fridge until ready.
In conclusion, this Brussel sprout and fresh corn summer salad is a true embodiment of seasonal eating at its finest. With its blend of textures and flavors, it’s sure to become a favorite dish in your summer meal rotation. Whether enjoyed as a light lunch or a delightful side dish, this salad promises to impress with every bite. Embrace the flavors of summer and give this recipe a try—you won’t be disappointed!
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