Description
This fresh and vibrant corn salad comes together in just 15 minutes—no cooking required! Loaded with sweet corn, crisp bell pepper, cool cucumber, punchy red onion, and bright cilantro, it’s tossed in a zesty lime-olive oil dressing for a refreshing side perfect for picnics, potlucks, or quick weeknight dinners. Naturally vegetarian and gluten-free, this salad is a craveable way to enjoy peak-summer flavors any time of year.
Ingredients
Main Salad
- 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 carefully remove the kernels from the cob with a sharp knife. Make sure all husks and silks are discarded. If using pre-cut, fresh, frozen, or canned corn, measure out the required amount and set aside.
- Chop the Vegetables: Dice red bell pepper and cucumber into small, even pieces for a great crunch and texture. Finely chop red onion and freshly chop cilantro to bring color and freshness to the salad.
- Mix the Salad Base: In a large mixing bowl, combine the corn, bell pepper, cucumber, red onion, and cilantro. Toss gently so all ingredients are evenly distributed.
- Prepare the Dressing: In a small bowl, whisk together the freshly squeezed lime juice and olive oil. Season the dressing with salt and pepper, tasting and adjusting as needed for balanced flavor.
- Toss and Combine: Pour the dressing over the salad mixture. Using salad tongs or clean hands, gently toss everything until each kernel and vegetable is nicely coated with the bright, tangy dressing.
- Chill and Serve: For the best flavor, refrigerate the salad for at least 30 minutes. The chilling step allows the flavors to meld and the salad to crisp up. Serve cold for ultimate refreshment.
Notes
- If fresh corn isn’t in season, use well-drained and rinsed frozen or canned corn for convenience.
- Diced avocado or crumbled feta can be added for extra flavor and creaminess.
- This salad is best enjoyed the same day for peak freshness, but will keep covered in the fridge for up to 2 days.
- For a spicy kick, stir in finely diced jalapeño or a pinch of chili flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
