Description
A refreshing and vibrant corn salad that combines sweet corn with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the corn, cherry tomatoes, red onion, bell pepper, and cilantro.
- In a separate small bowl, whisk together lime juice, olive oil, garlic powder, salt, and pepper.
- Pour the dressing over the corn mixture and toss to combine.
- Chill in the refrigerator for 30 minutes before serving to let the flavors meld.
Notes
- You can use canned or frozen corn if fresh is not available. Just make sure to drain and rinse canned corn.
- Add avocado for a creamier texture.
- Feel free to customize with other veggies like cucumber or zucchini.
- Prep Time: 10
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6
- Sodium: 20
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: corn salad, fresh corn salad, summer salad, vegetarian salad, easy corn salad recipe