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–+ servings

Corn Salad

This refreshing corn salad combines fresh ingredients for a light, summer dish that’s perfect for picnics and backyard gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American, Mexican
Servings 6 servings
Calories 150 kcal

Ingredients
  

Base Ingredients

  • 4 ears fresh corn, cut from the cob Grill or boil briefly for best flavor.
  • 1 cup frozen corn Thaw and drain well if used.
  • 1 cup canned corn Drain and rinse well if used.

Vegetables

  • 1 cup red bell pepper, diced For sweetness and crunch.
  • 1 cup yellow bell pepper, diced For sweetness and crunch.
  • 1/2 cup red onion, thinly sliced Use sparingly to avoid overpowering flavor.
  • 1 cup cucumber, diced Adds refreshing crunch.
  • 1 cup cherry tomatoes, halved For tanginess.
  • 1 medium avocado, diced Optional, adds creaminess.

Herbs and Seasoning

  • 1/2 cup fresh cilantro, chopped Can substitute with basil or parsley.
  • 1 teaspoon cumin For depth of flavor.
  • 1 teaspoon salt To taste.
  • 1 teaspoon black pepper To taste.
  • 1 pinch cayenne pepper Optional, for heat.

Dressing

  • 3 tablespoons olive oil For a simple vinaigrette.
  • 1 lime fresh lime juice For tanginess.
  • 1 teaspoon honey Optional, balances acidity.

Instructions
 

Preparation

  • If using fresh corn, boil the ears in water for 3-4 minutes or grill until lightly charred. Allow to cool, then cut the kernels off the cob.
  • Prepare all vegetables by dicing and slicing as indicated in the ingredient list.

Mixing the Salad

  • In a large bowl, combine the corn, bell peppers, red onion, cucumber, cherry tomatoes, and avocado.
  • Add chopped cilantro, cumin, salt, and pepper to the bowl.

Making the Dressing

  • In a small bowl, whisk together the olive oil, lime juice, and honey until well combined.
  • Drizzle the dressing over the salad and toss gently to combine.

Serving

  • Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Notes

Best enjoyed fresh, but can be stored in an airtight container for 3-4 days in the refrigerator. Add avocado and soft herbs just before serving to prevent browning.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 5g
Keyword Corn Salad, Healthy Salad, Summer Salad, Vegetarian Dish
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