Napa Sweet Corn Salad is full of flavor and crunch! Serve as a fresh and healthy side dish with dinner, or take to your next picnic or potluck.
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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 atCooper’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 socandy-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 choppedred apple, 1/3 cupsliced or chopped almonds, and1/4 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 cupextra virgin olive oil, 1/4 cup apple cider vinegar, 1 Tablespoon each honeyand 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 grilledmeats, 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 Dish Salads
- Sweet Corn Caprese Salad
- Cucumber and Tomato Salad
- Marinated Vegetable Salad
- Jennifer Aniston Salad
- Peach Caprese Salad
- Mojito Fruit Salad
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Napa Sweet Corn Salad
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dairy freegluten freelow fatvegetarian15 minute meal
5/5 (21 REVIEWS)
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
serves 5-6 as a side dish
- 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.
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83 Comments
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Carole Groves 06.08.2023 Made this. Love it! the dressing goes beautifully with this dressing! Thank you
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- Kristin 06.09.2023
I’m so glad you loved it, Carole!! Thank you so much for your feedback and recipe rating!
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- Susan 07.22.2022
Not sure how you are able to keep inventing all of these super recipes, but I’m sure glad you do!!!! My husband grilled chicken tonight, and I cut it into strips and served the chicken on top of the napa salad. My husband said “restaurant quality for sure”!!!!!!
- Kristin 07.25.2022
You are too kind and that sounds like a fantastic summer meal!! So glad you loved it, Susan!!
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- Kathleen D 07.09.2022
Interesting salad, I loved it. I forgot to buy basil so I just sprinkled on a bit of Italian seasoning.
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- Kristin 07.13.2022
Sounds delish, Kathleen! Glad you were able to make it work with what you had on hand. Thank you so much for your feedback and recipe rating!
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- Krystal 06.01.2022
yum
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- Cynthia 05.03.2022
This recipe was different what I usually make I give it an OK. I kinda wish it was a little bit sweeter
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- Kristin 07.15.2022
Hi Cynthia! Sweet corn can vary in sweetness. You can add more honey to the dressing next time if your corn isn’t very sweet.
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- KathyT 06.23.2021
The Napa Corn Salad is as great as described. I’ve made it twice now, the second being an encode. And all ages loved it, not a bite left. Thank you Iowa Girl for this 5 star winning recipe!
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- Kristin 06.28.2021
I’m so, so glad you love it, Kathy!! Thanks so much for your feedback!
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- Tess 02.02.2021
This is one of my go-to recipes now, so tasty! I decided to add a little feta and cucumber to it and switched the basil out for Italian parsley. I will definitely be sharing with all my friends! :)
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- DEREK L NEUFELD 09.12.2020
In season, this easy, and fantastic. I left out the Basil (accident). The dressing was perfect.
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- Jessica 08.10.2020
This isn’t the original version of the recipe that had bacon, can you send me the original recipe? It was a family favorite and I always come here to make it.
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- Kristin 08.10.2020
Hi Jessica, is this the recipe you’re looking for?
Grilled Chicken with Barley Corn Salad
Ingredients:
4 chicken breasts
3/4 cup medium barley or brown rice to make gluten-free
2 cups fresh or frozen-then-thawed sweet corn kernels
1-1/2 cups halved cherry tomatoes
1/2 cup minced red onion
4 slices bacon, chopped then chopped
1 avocado, chopped
salt & pepperFor the Tomato Vinaigrette:
1 cup halved cherry tomatoes
1 clove garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon red onion
salt & pepperDirections:
1. Cook barley or rice with a pinch of salt according to package directions. Place into a large bowl to cool slightly.
2. To make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
3. Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.
4. Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.Reply
- Michelle 07.05.2022
Can you put this original recipe back on your site? This was our favorite too, with the barley and bacon and tomato vinaigrette. I have copied this down now, but it would be nice to have it on here to reference. I love this salad at the beach!
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- BJ 07.28.2020
Excellent salad – fresh, delicious and oh, so easy and fast!Another keeper….thanks much, Kristin
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- Crystal 07.12.2020
Hi! What happened to the corn barley salad recipe with grilled chicken? I had this link saved and now it’s a different recipe?
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- Stacia 06.23.2020
Can’t find the recipe for the corn and barley salad it takes me to the Napa salad ?
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- Kristin 06.23.2020
Grilled Chicken with Barley Corn Salad
Ingredients:
4 chicken breasts
3/4 cup medium barley or brown rice to make gluten-free
2 cups fresh or frozen-then-thawed sweet corn kernels
1-1/2 cups halved cherry tomatoes
1/2 cup minced red onion
4 slices bacon, chopped then chopped
1 avocado, chopped
salt & pepperFor the Tomato Vinaigrette:
1 cup halved cherry tomatoes
1 clove garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon red onion
salt & pepperDirections:
1. Cook barley or rice with a pinch of salt according to package directions. Place into a large bowl to cool slightly.
2. To make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
3. Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.
4. Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.Reply
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- Julie 06.05.2020
I clicked a link for “Grilled Chicken with Mom’s Barley Corn Salad,” (which I’ve made before and LOVE), and it brought me to this recipe instead. Do you still have the other one somewhere on your site? I haven’t been able to find it again. Thanks for all the tasty, healthy ideas!
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- Kristin 06.08.2020
Here you go, Julie!
Grilled Chicken with Barley Corn Salad
Ingredients:
4 chicken breasts
3/4 cup medium barley or brown rice to make gluten-free
2 cups fresh or frozen-then-thawed sweet corn kernels
1-1/2 cups halved cherry tomatoes
1/2 cup minced red onion
4 slices bacon, chopped then chopped
1 avocado, chopped
salt & pepperFor the Tomato Vinaigrette:
1 cup halved cherry tomatoes
1 clove garlic
3 Tablespoons extra virgin olive oil
2 Tablespoons water
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon red onion
salt & pepperDirections:
1. Cook barley or rice with a pinch of salt according to package directions. Place into a large bowl to cool slightly.
2. To make the Tomato Vinaigrette: Combine all vinaigrette ingredients in a food processor or blender, then process until smooth. Place 6 Tablespoons of the vinaigrette into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the vinaigrette and marinate in the refrigerator while you make the Barley Corn Salad.
3. Stir corn, cherry tomatoes, red onion, and bacon into the cooled barley. Add enough of the reserved tomato vinaigrette to coat and stir well. Gently fold in avocado then season with salt & pepper to taste. Place into the refrigerator.
4. Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then divide salads onto plates and top with grilled chicken.Reply
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- Misty 05.17.2020
Help! I am clicking on the grilled chicken barley corn dish and this version NAPA corn salad keeps appearing. Do you still have the grilled chicken version that has the red onion and red wine vinegar in it?
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- Kristin 05.20.2020
Just emailed you that recipe, Misty! :)
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- Katie 03.02.2020
The combination of textures and flavors was great! I found the dressing to be a little too oily, but this might be a personal preference as I find it to be a fairly common issue for me with these types of salads/vinaigrettes. Will make again with some slight adjustments!
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- Donna Mitchell 07.31.2019
Do you think mango instead of apple would be good? What about grilling the corn first? Not sure about raw sweet corn. Thanks!
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- Kristin 07.31.2019
Yes to both! Although raw, in-season sweet corn really is a treat. ;)
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- Carmen 06.14.2019
Has anyone tried this with frozen corn?
Reply
- June Menu Plan 05.30.2019
[…] Napa Sweet Corn Salad […]
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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