Description
A fresh, vibrant corn salad combining sweet corn kernels with crisp red bell pepper, cucumber, and red onion, all tossed in a zesty lime and olive oil dressing. This quick and easy recipe is perfect as a light side dish or a refreshing snack.
Ingredients
Scale
Salad 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
Dressing
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Corn: Shuck the corn and, using a sharp knife, carefully remove the kernels from the cob to form the sweet and crunchy base of the salad.
- Chop the Vegetables: Dice the red bell pepper and cucumber into bite-sized pieces. Finely chop the red onion and cilantro to ensure even texture throughout the salad.
- Combine Ingredients: In a large mixing bowl, add the corn kernels, bell pepper, cucumber, red onion, and cilantro. Toss gently to mix all the fresh ingredients evenly.
- Make the Dressing: Whisk together the freshly squeezed lime juice and extra virgin olive oil in a small bowl. Season with salt and pepper to taste and whisk until emulsified.
- Toss the Salad: Pour the dressing over the vegetable mixture. Gently toss until the salad is well coated and all ingredients are evenly distributed.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes. This resting time allows flavors to meld and makes the salad refreshingly cool. Serve cold and enjoy!
Notes
- For a spicier kick, add finely chopped jalapeños or a pinch of chili powder to the salad.
- Use fresh, sweet corn for the best flavor. If fresh corn is unavailable, thawed frozen corn can be used as a substitute.
- The salad can be made a few hours ahead of time and stored covered in the refrigerator.
- Try adding a handful of crumbled feta cheese or avocado for extra creaminess and flavor.
