Description
This vibrant Summer Corn Salad is a fresh and colorful medley of sweet corn, crisp vegetables, and a zesty lime dressing. Perfect as a light side dish or a healthy snack, it combines the natural sweetness of corn with the brightness of lime and a hint of chili for a delightful flavor balance that celebrates the best of summer produce.
Ingredients
Scale
Vegetables
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1 red bell pepper, diced
- 1 cucumber, diced
- ½ red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Corn: If using fresh ears of corn, carefully cut the kernels off the cob to yield about 4 cups. Set aside in a large mixing bowl.
- Chop the Vegetables: Dice the red bell pepper and cucumber, finely chop the red onion, halve the cherry tomatoes, and chop the fresh cilantro. Add all these to the bowl with the corn.
- Make the Dressing: In a separate small bowl, whisk together the olive oil, lime juice, honey, chili powder, salt, and black pepper until well combined and smooth.
- Toss the Salad: Pour the dressing over the corn and vegetables. Gently toss all ingredients together until everything is evenly coated with the dressing.
- Chill and Serve: For best flavor, let the salad chill in the refrigerator for 10-15 minutes before serving to allow the flavors to meld together. Serve cold as a refreshing side dish.
Notes
- This salad is best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days.
- For a spicier kick, add a pinch of cayenne pepper or finely chopped jalapeño.
- Replace honey with agave syrup to keep it vegan-friendly.
- Grill the corn before cutting the kernels off for added smoky flavor.
