Smoked Gouda Corn Salad
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Fresh corn off the cob tossed with ripe tomatoes, scallions, and smoky gouda cheese mixed in an Italian style dressing. Chilled until flavors marry, then given a quick toss before serving. Bright, smoky, fresh, a summer staple reworked with a slight cheese twist and fresh herb kick. A crunchy, creamy combo with vivid colors and that unmistakable gouda smoke.
Prep:
20 min
Cook:
0 min
Total:
20 min
Servings:
6 servings
#summer salad
#cheese salad
#vegetable side
#easy prep
#fresh corn
Cutting fresh corn kernels right off the cob makes all the difference. Crunch, chew, and starch mingle in ways canned or frozen just can’t match. Smoked gouda isn’t your everyday mixing cheese either; it brings a punch of warmth and richness that pairs with the corn’s natural sweetness. Tomatoes, tangy and juicy, add moisture and acidity, balancing out fatty cheese. Scallions? Sharp enough to cut through all that, lift the whole thing. Italian dressing—simple, tangy, herby—rounds it out. Make this ahead, toss it well, chill it just enough to let flavors mellow but not collapse. A slice of summer sunshine in a bowl, with smoke and zip. Don’t skimp on fresh corn though, or you’ll lose the crackle.
Ingredients
- 4 ears fresh corn, kernels cut off
- 3 ripe medium tomatoes, chopped
- 4 scallions thinly sliced
- 7 ounces smoked cheddar cheese, diced
- 1/3 cup zesty Italian dressing
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon ground black pepper
About the ingredients
If ears are small or older, kernels can be slightly tougher; a gentle parboil in salted water for 1-2 minutes softens without losing bite. Switch smoked cheddar for gouda if that’s what’s on hand—similar smoky notes but firmer melt. Tomatoes should be firm-ripe to avoid too much juice that can water down the salad; Roma or plum varieties hold up well. Use scallion whites and greens for crunch and mild onion aroma. Italian dressing homemade or store-bought—dress with acids (like red wine vinegar or lemon juice), a hint of garlic, and dried herbs to taste. Salt truly brings out the sweetness in corn and tomatoes but balance with pepper for a mild heat. Avoid heavy dressings, they mask corn’s delicate flavor.
Method
- Slice kernels from corn cobs into a large bowl; watch for stubborn pulp and scrape gently so you get maximum bite.
- Add the tomatoes, scallions, diced smoked cheddar, and pour in Italian dressing; salt and pepper follow.
- Toss vigorously—feel the textures blend; dressing coats kernels and cheese settles in.
- Cover bowl tightly; chill 50-65 minutes, let flavors marry but don’t overdo or tomatoes break down.
- Before serving, toss again to wake flavors and redistribute dressing; serve cold or just off chill.
Cooking tips
Start by slicing corn carefully; a sharp knife and slow steady cut reduce damage and maximize fresh kernels. Toss ingredients thoroughly but gently so tomatoes don’t mash and cheese remains chunky. Chilling solidifies the dressing onto corn and softens sharpness in scallions. Keep lid airtight to avoid fridge odors leeching in and to preserve freshness; chill time can vary depending on ingredients’ ripeness and kitchen temp. Toss again right before serving to refresh textures and redistribute dressing settled at bottom. Watch out for watery salad signals; if it seems too liquid-y, drain briefly or add more cheese to absorb excess moisture. Can prep up to 4 hours ahead without losing crunch or flavor punch.
Chef's notes
- 💡 Slice corn kernels carefully; use a sharp knife and slow steady cuts. Corn should snap off with minimal pulp. Avoid jagged chunks that break too much. Fresh corn texture is key. If ears are tough or older, parboil for two minutes in salted water to soften but keep crunch intact.
- 💡 Swap smoked cheddar with gouda if available—both bring smoke but gouda melts firmer, adding body. Use firm-ripe tomatoes to hold shape; Roma or plum varieties prevent salad wateriness. Scallion whites and greens split texture, crunch with mild onion aroma. Italian dressing should balance acids, herbs, garlic, no heavy cream or mayo style. Salt enhances sweetness; pepper adds mild bite.
- 💡 Toss salad with a gentle hand especially once tomatoes added. Rough handling breaks tomatoes, turning mix watery. Chill in airtight container to lock freshness, avoid fridge odors absorption. 50-65 mins chill softens sharp scallion notes and solidifies dressing, coats kernels well, melding flavors without sogging.
- 💡 Always toss again before serving; dressing settles at bottom, flavors rest unevenly. Toss wakes textures, spreads acid and oil evenly. If salad looks too watery, drain briefly, add more cheese cubes to absorb excess liquid. The cheese also balances moisture with creamy contrast. Prep up to four hours ahead fine; crunch plus flavor hold up under chill if handled right.
- 💡 Texture signals readiness: corn kernels firm, not mushy. Tomatoes plump but intact. Dressing clings but not pools at bottom. Scallions softened but still crisp. Aroma has bright herbs and gentle smoke of cheese. Cold temperature dulls sharp edges; flavors mellow but remain vibrant. Use these sensory clues, not exact timing, for best results.
Common questions
How to keep salad from getting soggy?
Chill tightly sealed. Toss gently to prevent tomato break. Drain if too watery. Fresh tomatoes help. Cheese absorbs moisture. Parboil corn lightly if older ears used. Timing matters; watch texture, not clock.
Can I replace smoked cheddar with other cheeses?
Yes, gouda is closest match for smoky firm melt. Smoked mozzarella or provolone also work but milder. Avoid fresh soft cheeses; they turn wet quickly. Cheddar sharpness adds bite; adjust salt accordingly.
What’s best storage method?
Airtight container in fridge. Can store up to 4 hours safely without texture loss. Longer storage turns tomatoes mushy, dressing separates. If prepping early, keep components separate, toss last minute. Avoid fridge odor contamination.
Can I use frozen or canned corn?
Fresh corn crunch and flavor stand apart. Frozen thawed works but softer texture, less bite. Canned corn too soft and watery, dilutes dressing. If frozen used, pat dry, toss with dressing quickly to avoid sogginess.
