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Corn off the Cob Salad

The fashion rules about white after Labor Day do not apply to Chardonnay … especially when paired with corn.  Right now, corn is very big on TikTok. Surely you have seen the *Corn Kid*, who says “everything changed” when he discovered corn. This corn off the cob salad has a kick to it and key is having crisp, sweet, garden fresh lettuce. This recipe serves 4-6 people and pairs beautifully with our 2019 Audrey Chardonnay.


2-3 ears of corn, shucked, steamed for five minutes. Cool and slice the kernels off the cob.
1 shallot, minced
1 medium size cucumber, cut in half lengthwise, sliced into half moons
1 fresh pimento pepper or any sweet red pepper, seeds and veins removed, diced small.
1/2 green bell pepper, seeds and veins removed, diced medium
1/2 jalapeno pepper, seeds and veins removed, diced medium
4-5 leaves basil, sliced chiffonade
1/4 cup snipped chives
1-2 tablespoons high quality white wine vinegar
2-3 tablespoons high quality vegetable oil
Kosher salt and pepper from a mill
Pinch of chili pepper or smoked paprika

How To Make

Add vegetables and herbs to a medium-large bowl and gently toss together.
Add and mix in the dressing. Taste and adjust for seasoning.
Serve with crisp lettuces. You can also add sliced radishes, and slices of avocado as garnish if you wish. Great with bright, cool climate Iron Horse Chardonnay.