Corn Salad
A fresh, vibrant, and crunchy summer salad featuring sweet corn, crisp vegetables, and a tangy lime dressing. Perfect for picnics, barbecues, or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using frozen or pre-cooked corn)
- Total Time: 45 minutes (includes chilling)
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 larger ears of fresh corn
- 1 heaping cup halved grape tomatoes
- 1 cup diced English cucumber
- 1/3 cup diced red onion
- 2/3 cup crumbled feta cheese
- 3 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh basil
- 1/4 cup olive oil
- 1 1/2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 1/2 tsp honey
- 1/2 tsp minced garlic
- 1/2 tsp salt and freshly ground black pepper
Instructions
- If using fresh corn, boil or grill the ears until tender, then cut the kernels off the cob. If using frozen, thaw completely.
- In a large bowl, combine the corn, diced red bell pepper, red onion, cucumber, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey (or sugar), cumin, salt, and pepper.
- Pour the dressing over the corn mixture and toss to combine.
- If using, gently fold in the diced avocado and minced jalapeño.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added flavor, use grilled corn instead of boiled.
- This salad can be made up to a day in advance, but add avocado just before serving to prevent browning.
- Adjust the lime juice and sweetness to taste.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://us.recipesfood.org/corn-salad-recipe/
