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