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Corn Salad Recipe

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A refreshing and colorful corn salad made with sweet corn, fresh vegetables, and a tangy dressing—perfect for summer picnics or barbecues.

Ingredients

Scale
  • 3 cups fresh or frozen corn kernels (thawed if 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
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the corn, cherry tomatoes, red bell pepper, cucumber, red onion, and cilantro.
  2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Refrigerate for at least 15 minutes before serving to let the flavors meld.
  5. Serve chilled or at room temperature.

Notes

  • For extra flavor, try grilling the corn before cutting off the kernels.
  • You can substitute lemon juice for lime juice if preferred.
  • For a spicy kick, add a chopped jalapeño or a pinch of chili flakes.

Nutrition

Keywords: corn salad, summer salad, vegan corn recipe, picnic side dish

Find it online: https://yumcove.com/corn-salad-recipe-2/