Description
This vibrant Corn Salad Recipe combines fresh or frozen corn with colorful vegetables and a tangy lime dressing, making it a perfect light and healthy side dish for summer gatherings, picnics, or potlucks. Loaded with fresh flavors and simple ingredients, this easy-to-make salad brings a refreshing twist to your meal.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh or frozen corn kernels (about 5–6 ears, or 1 lb frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, boil or grill the ears until tender, about 5 minutes. After cooking, slice off the kernels from the cob. If using frozen corn, thaw it completely and pat dry to remove excess moisture.
- Combine Salad Ingredients: In a large mixing bowl, combine the corn kernels, cherry tomatoes, diced red bell pepper, diced cucumber, finely chopped red onion, and chopped cilantro or parsley.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, honey, salt, and pepper until well blended.
- Toss the Salad: Pour the dressing over the salad mixture and toss gently but thoroughly until all ingredients are evenly coated.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes to allow the flavors to meld. Serve chilled as a refreshing side dish.
Notes
- For added flavor and texture, consider adding crumbled feta cheese, sliced avocado, or black beans to the salad.
- This salad is ideal for picnics, potlucks, and light summer meals.
- Use fresh corn for best sweetness and texture, but frozen corn is a convenient alternative.
