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Corn Salad Recipe

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Corn Salad is a fresh, colorful, and crunchy side dish made with sweet corn, vegetables, and a zesty dressing. It’s perfect for barbecues, picnics, or as a light summer salad.

Ingredients

Scale
  • 3 cups fresh, frozen, or canned corn (about 4 ears if fresh)
  • 1 cup cherry tomatoes, halved
  • 1/2 red bell pepper, diced
  • 1/2 cucumber, diced
  • 1/4 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 sugar (optional)
  • Salt and pepper to taste

Instructions

  1. If using fresh corn, boil for 3-4 minutes, then cool and cut kernels off the cob. If using frozen, thaw completely. If canned, drain and rinse.
  2. In a large bowl, combine corn, cherry tomatoes, bell pepper, cucumber, red onion, and cilantro.
  3. In a small bowl, whisk together olive oil, lime juice, honey (if using), salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Refrigerate for at least 15 minutes before serving to let flavors meld.

Notes

  • For a creamy version, add a few tablespoons of sour cream or mayonnaise.
  • Can be made a day ahead and stored in the refrigerator.
  • Great with grilled meats or as a taco topping.
  • Use fresh corn for the best flavor and crunch.

Nutrition

Keywords: corn salad, summer salad, fresh corn recipe, picnic side dish, vegetarian salad

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