Description
This vibrant corn salad blends sweet corn with crisp vegetables and fresh cilantro, tossed in a zesty lime dressing. A quick, refreshing dish perfect for summer gatherings or light meals.
Ingredients
- 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
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
1. Shuck the corn and remove kernels from the cob using a sharp knife. Ensure all husks and silks are removed.
2. Dice the red bell pepper and cucumber into bite-sized pieces. Finely chop the red onion and cilantro.
3. Place corn, red bell pepper, cucumber, red onion, and cilantro into a large bowl and toss gently.
4. In a separate bowl, whisk together lime juice and olive oil. Season with salt and pepper to taste.
5. Pour dressing over the salad and toss until evenly coated.
6. Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
Substitute fresh corn with frozen or canned corn (rinsed and drained) if needed.
Add diced avocado or crumbled feta for extra flavor.
For a spicy kick, add diced jalapeño or chili flakes.
Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
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