Fresh Corn Salad
This no-cook summer salad is crisp, colorful, and bursting with sweet corn flavor — the ultimate BBQ side or light main dish! 🌞
🕒 Prep Time: 15 min
🔥 Cook Time: 0 min
⏱️ Total Time: 15 min
📝 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 tbsp lime juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
👩🍳 Step-by-Step Instructions
- Prep the Corn: Shuck and cut kernels off the cob using a sharp knife. Remove all husks and silks. 🌽
(Tip: No fresh corn? Use frozen or canned, well-drained.) - Dice the Veggies: Cut red bell pepper and cucumber into small cubes. Finely chop red onion and cilantro.
- Mix the Base: In a large bowl, toss together corn, bell pepper, cucumber, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk lime juice and olive oil. Season with salt and pepper.
- Combine & Toss: Pour the dressing over the salad and toss until evenly coated. 🥗
- Chill & Serve: Refrigerate for at least 30 minutes before serving. The flavor gets even better as it chills! ❄️
💡 Pro Tips
- Add avocado chunks or crumbled feta for a creamy touch.
- Love spice? Stir in finely diced jalapeño or chili flakes.
- Best enjoyed fresh but lasts up to 2 days in the fridge.
📊 Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup (150g) | 160 | 3g | 23g | 7g | 4g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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Zesty Corn Salad with Lime Dressing
- Total Time: 15 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
A refreshing, no-cook corn salad packed with sweet corn, crunchy cucumber, and a zesty lime dressing — perfect for summer meals and barbecues.
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
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
1. Shuck the corn and cut kernels from the cob. Remove husks and silks.
2. Dice bell pepper and cucumber. Finely chop red onion and cilantro.
3. Toss corn, bell pepper, cucumber, onion, and cilantro in a large bowl.
4. Whisk together lime juice and olive oil. Season with salt and pepper.
5. Pour dressing over the salad. Toss gently to coat.
6. Chill in the fridge for 30 minutes. Serve cold.
Notes
Substitute frozen or canned corn if fresh isn’t available.
Add avocado chunks or crumbled feta for extra flavor.
Toss in jalapeño or chili flakes for a spicy kick.
Best enjoyed the same day but can be refrigerated up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
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
