Curried Corn Salad

This no-cook corn salad gets a welcome jolt from a curry-spiked dressing made with apple cider vinegar, mustard, and a dash of hot sauce. The dressing has no oil at all, which keeps it light and lets the curry flavor come through clean and bright rather than muffled under fat.

Sweet corn kernels, diced red bell pepper, chopped cucumber, and scallions give you a mix of sweet, crisp, and sharp in every bite. A bed of spinach leaves underneath rounds it out and adds color.

Let it marinate for a few minutes after tossing. The vinegar softens the raw vegetables slightly and the curry flavor seeps into the corn. Even ten minutes makes a noticeable difference.

Pro Tips

• Use fresh or thawed frozen corn: Canned corn works but drains poorly and can make the salad watery. If using canned, rinse and pat dry.
• Seed the cucumber: The watery seeds dilute the dressing. Halve the cucumber lengthwise and scoop the seeds out with a spoon before chopping.
• Adjust the heat: Start with a few drops of hot sauce and build up. The curry already brings warmth, so you may not need much.

Variations

• Grilled corn version: Char the corn on a grill or in a dry cast iron skillet before tossing. The smokiness pairs well with the curry.
• Add black beans: Toss in a half cup of rinsed black beans for protein and a Southwestern twist.