Description
A fresh and vibrant corn salad combining sweet corn kernels, crisp red bell pepper, cucumber, and zesty lime dressing. Perfect as a light snack or a refreshing side dish, this salad is quick to prepare and ideal for warm weather meals.
Ingredients
Scale
Salad Ingredients
- 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 by removing the husks and silks. Using a sharp knife, carefully cut the kernels off the cob to form the fresh and sweet base of your salad.
- Chop the Vegetables: Dice the red bell pepper and cucumber into bite-sized pieces for a pleasant texture. Finely chop the red onion and fresh cilantro ensuring all vegetables are evenly sized.
- Combine Ingredients: In a large mixing bowl, add the corn kernels, diced red bell pepper, cucumber, red onion, and chopped cilantro. Gently toss to mix all the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together freshly squeezed lime juice and extra virgin olive oil. Season with salt and pepper to taste, whisking until the dressing is emulsified and well blended.
- Toss the Salad: Pour the lime dressing over the vegetable mixture in the bowl. Toss gently until the salad is well coated and the dressing is evenly distributed.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes. This step allows the flavors to meld beautifully and serves a refreshingly cool dish. Serve cold and enjoy your vibrant corn salad!
Notes
- For extra crunch, add some toasted nuts or seeds such as pepitas or sunflower seeds.
- To make this gluten-free and vegan, ensure all ingredients are fresh and from trusted sources.
- Adjust the lime juice and salt quantities to your preference for acidity and seasoning.
- This salad can be stored in the refrigerator for up to 2 days but is best fresh.
- Add diced avocado just before serving to avoid browning and add creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
