Description
A refreshing, vibrant salad filled with sweet corn, crisp vegetables, and a tangy dressing—perfect for summer picnics, BBQs, or as a side dish!
Ingredients
Scale
- 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
- 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 corn, boil the ears for 3-4 minutes, then remove the kernels by cutting the corn off the cob. Alternatively, you can use frozen or canned corn for convenience. - Mix the Vegetables:
In a large bowl, combine the corn kernels, red bell pepper, cucumber, red onion, cherry tomatoes, and cilantro. - Prepare the Dressing:
In a small bowl, whisk together olive oil, lime juice, honey, chili powder, salt, and black pepper. - Toss the Salad:
Pour the dressing over the salad mixture and toss everything gently to combine. - Serve & Enjoy:
Serve immediately or chill in the fridge for 30 minutes to allow the flavors to meld. Garnish with extra cilantro if desired.
Notes
- For a spicy kick, add finely chopped jalapeño to the salad.
- You can use frozen or canned corn if fresh corn isn’t available.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish, Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0g