Corn Salad with Cilantro & Caramelized Onions

For this week BM#57 my third recipe from this site Food 52 Weekly Contest. This recipe is also vegetarian. The original recipe is with ham, which I did not add.  We enjoyed this salad with our dinner.

Recipe source here

Serves 4

2 Ears of fresh Corn
1 Red Onion -  sliced
1 Tablespoon Olive oil
1 Teaspoon Balsamic vinegar
1/2 Teaspoon Sugar
1/4 Cup  Coriander - finely chopped
Salt and freshly ground pepper to taste


Cook the corn on the cob  with a cup of water in a pressure cooker for a whistle. When cooker cools drain the water and set aside to cool completely.
In a skillet, add oil, onions, vinegar, sugar, and dash of salt to pan, and cook over medium-low heat. Cook for about 20 minutes, stirring frequently until onions are caramelized and most of the liquid has evaporated. Remove pan from heat and set aside.

Remove the kernels off of the cobs and place in a large bowl. Add onion mixture, coriander, sugar and balsamic vinegar, stir to combine. Season to taste with salt, pepper . Add a tablespoon of olive oil and stir well.

Cover and put it in the fridge. Take salad out about 3o minutes before serving and let it come to room temperature.  Serve and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Salads, Corn, Vegetarian, Blogging Marathon
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Great salad for summer when fresh corn is available in abundance.

  2. Haha, you cooked most of the dishes I listed down for this theme. Love corn & I think I am going to like this.

  3. sounds like a quick dish to assemble!..

  4. That bowl of corn salad is very tempting, i can happily have this salad for my lunch.

  5. Such a colorful and refreshing corn salad. Looks awesome.

  6. Carmelized onions would bring an awesome flavor for sure