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Corn Salad

A vibrant and refreshing corn salad featuring a mix of crisp vegetables and a zesty lime dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn (fresh, frozen, or canned) Fresh corn is ideal but frozen or canned will work.
  • 1 cup cherry tomatoes, halved
  • 1 medium bell pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped For a different flavor, substitute with parsley.
Dressing Ingredients
  • 1/4 cup lime juice Fresh lime juice preferred.
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. In a large mixing bowl, combine the corn, cherry tomatoes, bell pepper, red onion, and cilantro.
  2. When using fresh corn, cut the kernels off the cob. If using frozen corn, thaw beforehand, and for canned corn, drain and rinse.
Dressing
  1. In a separate bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined and emulsified, about 1-2 minutes.
Combine and Chill
  1. Pour the dressing over the salad and toss to combine, ensuring the ingredients are evenly coated.
  2. Chill in the fridge for at least 30 minutes before serving to allow flavors to meld.

Notes

This salad is perfect for summer picnics, barbecues, or as a light snack. It can be served cold or at room temperature.