Fennel Salad With Apples and Fresh Corn

Total Time
Prep 10 mins
Cook 0 mins

This salad has a nice crunch to it and using fresh sweet corn makes it so delicious and compliments very well the fennel.

Ingredients Nutrition


  1. Remove the tough outer leaves of the fennel, cut off the tops and bottoms throw them out. Cut each bulb in half and cut out the cores, discard them.
  2. Cut each bulb in half lengthways, then slice as thinly as possible.
  3. Keep skin on apple and cut them as thinly as possible.
  4. Cut red onion as thinly as possible.
  5. With a knife cut along the core of cooked corn in order to remove kernels.
  6. Mix together ingredients for the vinaigrette and pour over salad.
  7. Refrigerate for a few hours before serving.
Most Helpful

At first reluctant, I decided to try this for a family potluck. I had been asked to bring a fruit salad, so went searching for recipes using corn & apples because I had them on hand and didn't feel like shopping. Elsewhere on the net I read about a mom who mixes apples and corn for her kids' breakfast, these being two things kids love, so why not? I left out the onions, added lime juice to keep the apples from browning, and a touch of cinnamon to make it even more kid-friendly. My skeptical husband gave it the thumbs up... though he liked it as well before the cinnamon. Best of all, I used locally grown sweet corn, fennel and apples! Thanks for this lovely recipe!

ellennnc September 15, 2011