Dorothea’s Corn Salad

Dorothea’s Corn Salad

Dorothea’s Corn Salad

Shared by Abby Brewer
Resource: 'Whiskey in a Teacup' by Reese Witherspoon
Course: Salad, Side Dish
Keyword: basil, chives, cilantro, parsley, tarragon


  • ¼ c white wine vinegar
  • 2 tbsp fresh lime juice from 1 lime
  • 2 tsp Dijon mustard
  • 1 tsp kosher salt plus more to taste
  • ¼ tsp freshly ground black pepper
  • ¼ tsp sugar
  • 1 shallot finely chopped
  • ½ c canola or extra-virgin olive oil
  • 8 ears corn shucked, kernels removed (about 6 cups)
  • 2 pints cherry tomatoes halved
  • 1 bunch green onions white and light green parts only, thinly sliced
  • 1 c lightly packed fresh herb leaves such as basil, cilantro, chives, tarragon, or flat-leaf parsley, finely chopped


  • Combine vinegar, lime juice, mustard, salt, pepper, honey, and shallot in a small bowl and set aside for 10 minutes to allow shallots to soften and flavor the vinegar.
  • Add the oil. Secure lid on jar. Shake vigorously for 30 seconds to emulsify the dressing.
  • Combine corn, tomatoes, onions, and herbs in a large bowl. Add the dressing and toss to combine. Season salad with more salt and pepper as needed. Serve room temperature or chilled.


Memphis Herb Society

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