Description
Fresh Corn Salad is a vibrant and crisp summer side dish made with sweet corn, cherry tomatoes, cucumber, red onion, and fresh herbs tossed in a light vinaigrette.
Ingredients
Units
Scale
- 4 ears fresh corn, kernels cut off (or 3 cups cooked corn)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil or parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- Salt and black pepper to taste
Instructions
- If using fresh corn, cook ears in boiling water for 3–4 minutes. Drain, cool, and cut kernels off the cob.
- In a large bowl, combine corn, cherry tomatoes, cucumber, red onion, and herbs.
- In a small bowl, whisk together olive oil, vinegar or lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for 15–30 minutes before serving for best flavor.
Notes
- Grill the corn for a smoky twist.
- Add avocado or feta cheese for extra creaminess or tang.
- This salad is best served fresh but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg