Description
Corn Salad is a fresh, colorful, and crunchy side dish made with sweet corn, vegetables, and a zesty dressing. It’s perfect for barbecues, picnics, or as a light summer salad.
Ingredients
Units
Scale
- 3 cups fresh, frozen, or canned corn (about 4 ears if fresh)
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, diced
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or sugar (optional)
- Salt and pepper to taste
Instructions
- If using fresh corn, boil for 3-4 minutes, then cool and cut kernels off the cob. If using frozen, thaw completely. If canned, drain and rinse.
- In a large bowl, combine corn, cherry tomatoes, bell pepper, cucumber, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey (if using), salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 15 minutes before serving to let flavors meld.
Notes
- For a creamy version, add a few tablespoons of sour cream or mayonnaise.
- Can be made a day ahead and stored in the refrigerator.
- Great with grilled meats or as a taco topping.
- Use fresh corn for the best flavor and crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg