Fresh summer corn is such a delight that it’s a shame you have to wait all year for it! When those big ears get ripe we love to grill them right in the shuck, then peel off the shucks, add lots of butter, salt, and pepper and chow down. But this corn salad is also a summer favorite that combines fresh corn with other summer vegetables in a slightly zesty dressing. It’s a great side dish for picnics or dinner on the grounds.


Serves 6-8.

3 cups of freshly cooked and cut-from-the-cob corn
1 large green bell pepper, chopped
1 cup thin-sliced rounds of bottled hot pickled okra
6 green onions, sliced thin, including green tops
½ cup minced fresh parsley
2 cups cherry tomato halves


1 teaspoon sugar
¼ cup white wine vinegar
1½ tablespoons Fredericksburg Farms Brown Mustard Basil Bread Dipping Mix
2 tablespoons mayonnaise
½ teaspoon freshly ground black pepper
1 tablespoon Fredericksburg Farms Caliente Salsa
½ cup olive oil


Toss all salad ingredients together in a serving bowl; set aside. Prepare the dressing by whisking together all ingredients except olive oil until well blended. Add the olive oil in a slow, steady stream, while whisking, until slightly thickened and well blended. Pour the dressing over the salad; toss gently to coat all ingredients. Cover and refrigerate overnight or up to 2 days before serving.