Ingredients
Corn Salad
- 2 cups fresh sweet corn kernels (about 3 medium ears)
- 1 cup red bell pepper, diced
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Corn: Shuck the corn and, using a sharp knife, carefully remove the kernels from the cob. This forms the sweet and crunchy base of your salad.
- Chop the Vegetables: Dice the red bell pepper and cucumber into bite-sized pieces. Finely chop the red onion and cilantro, ensuring the vegetables are evenly sized for a pleasant texture.
- Combine Ingredients: In a large mixing bowl, add the corn kernels, bell pepper, cucumber, red onion, and cilantro. Toss gently to mix all the fresh ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the freshly squeezed lime juice and extra virgin olive oil. Season with salt and pepper to taste, whisking until emulsified.
- Toss the Salad: Pour the dressing over the vegetable mixture in the bowl. Gently toss everything together until the salad is well coated and all ingredients are evenly distributed.
- Chill and Serve: Cover and chill the salad in the refrigerator for at least 30 minutes. This allows the flavors to meld together and makes the salad extra refreshing. Serve cold and enjoy!
Notes
- For extra flavor, try adding a diced avocado or a handful of halved cherry tomatoes.
- Make ahead: This salad can be prepped up to a day in advance, making it great for parties or meal prep.
- If fresh corn isn’t available, you can substitute with thawed frozen corn—just pat dry before using.
- Feel free to adjust the lime and seasoning to taste for your preferred zing!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg