Description
A vibrant and refreshing Summer Fresh Corn Salad packed with sweet corn, crisp vegetables, and a zesty dressing—perfect for picnics and barbecues.
Ingredients
Units
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Instructions
- Bring a large pot of water to a boil. Add the corn and cook for 3-4 minutes. Drain and let cool, then cut the kernels off the cob.
- In a large bowl, combine the corn, cherry tomatoes, red onion, cucumber, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and paprika.
- Pour the dressing over the salad and toss well to combine.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- You can use grilled corn for a smoky flavor.
- Add diced avocado for extra creaminess.
- This salad is best eaten fresh but can be stored for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg