Description
A bright and fresh corn salad, perfect for weeknight meals or weekend cookouts, featuring crisp vegetables and a tangy lime dressing.
Ingredients
Scale
- 4 cups corn (fresh kernels, frozen and thawed, or canned and drained)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 3 tablespoons olive oil
- to taste salt
- to taste freshly ground black pepper
Instructions
- Shuck and cut fresh corn off the cob or thaw frozen corn and drain canned corn.
- If you like, toss corn in a hot pan and cook until light brown for more flavor.
- Chop the cherry tomatoes, red pepper, green pepper, and red onion.
- Place corn and chopped vegetables in a large mixing bowl.
- Add chopped cilantro to the bowl.
- In a small bowl, whisk lime juice, olive oil, salt, and pepper until mixed.
- Pour dressing over the corn mix.
- Toss gently until everything is coated.
- Taste and add more salt or lime if you want more zing.
- Cover and chill the salad for at least 30 minutes to let flavors meld.
- Serve chilled or at room temperature with a final grind of black pepper.
Notes
This salad keeps well in the fridge for 2-3 days. Add a splash of olive oil or lime juice if it seems dry the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: corn salad, lime dressing, fresh salad, summer salad, healthy side dish