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Corn Salad Recipe

Corn Salad Recipe

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5 from 110 reviews

This vibrant corn salad blends sweet, juicy corn kernels with crisp cucumber, colorful red bell pepper, zingy red onion, and fresh cilantro. Tossed in a simple lime and olive oil dressing, it’s a refreshing, quick dish that’s perfect for summer gatherings, barbecues, or a light main meal. Ready in minutes—no cooking required—this salad is as nutritious as it is delicious.

  • Total Time: 15 minutes
  • Yield: Serves 6

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

  1. Prepare the Corn: Shuck the corn and carefully remove the kernels from the cob using a sharp knife. If using fresh corn, ensure all husks and silks are fully removed.
  2. Chop the Vegetables: Dice the red bell pepper and cucumber into small, bite-sized pieces. Finely chop the red onion and freshly chop the cilantro for a burst of color and freshness.
  3. Mix the Salad Base: Place the corn, red bell pepper, cucumber, red onion, and cilantro into a large mixing bowl. Toss gently to combine all the ingredients evenly.
  4. Prepare the Dressing: In a separate bowl, whisk together the freshly squeezed lime juice and extra virgin olive oil. Season with salt and pepper to taste, adjusting the seasoning as needed.
  5. Toss and Combine: Pour the lime and olive oil dressing over the salad mixture. Toss gently but thoroughly so every kernel and vegetable piece is evenly coated in the zesty dressing.
  6. Chill and Serve: Transfer the salad to the refrigerator and chill for at least 30 minutes. This allows the flavors to meld together beautifully. Serve chilled for best taste and texture.

Notes

  • If fresh corn isn’t in season, you can substitute with frozen or canned corn (well-drained and rinsed).
  • Add diced avocado or crumbled feta for a delicious twist.
  • This salad is best enjoyed the same day but can be kept in the fridge for up to 2 days.
  • For extra heat, toss in some finely diced jalapeño or a pinch of chili flakes.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salads
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

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

Find it online: https://ellarecipe.com/corn-salad-recipe/