Corn salad Recipe
American · Side dish · 20 min total
A refreshing and colorful salad made with fresh corn kernels, crisp vegetables, and a zesty lime dressing. Perfect for summer barbecues or as a light side dish.
15
min prep
min prep
5
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 4 ears fresh corn, husked
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil. Add corn and cook for 5 minutes. Drain and let cool.
- Cut the kernels off the cobs into a large bowl.
- Add bell pepper, red onion, jalapeño, and cilantro to the bowl.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour dressing over corn mixture and toss to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
Tips
- For a smoky flavor, grill the corn instead of boiling.
- Can be made a day ahead; flavors meld nicely.
- Add diced avocado just before serving for extra creaminess.
AI estimate may be inaccurate · Terms