Description
A refreshing Summer Corn Salad bursting with the fresh flavors of sweet corn, ripe tomatoes, crisp bell peppers, and zesty lime juice. Perfect as a light side dish or a healthy snack, this salad comes together quickly and highlights seasonal produce.
Ingredients
Scale
Vegetables
- 5 ears corn (baked, boiled, or grilled)
- 1 roma tomato (diced)
- 1 small red onion (chopped)
- 1 green bell pepper (seeded and diced)
Dressings & Seasonings
- 1 lime (juiced)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh cilantro (optional)
- Salt and pepper (to taste)
Instructions
- Prepare the Corn: Remove the kernels from the cooked corn ears using a knife. Place the kernels into a large mixing bowl as the base of the salad.
- Add Vegetables: Add the diced roma tomato, chopped red onion, and diced green bell pepper to the bowl with the corn kernels. Gently toss to combine the ingredients evenly.
- Dress the Salad: Pour the fresh lime juice and olive oil over the vegetables and corn mixture. Stir well to coat all the pieces with the dressing.
- Add Cilantro and Season: Stir in the chopped fresh cilantro if using. Season the salad with salt and pepper according to your taste preferences.
- Serve: The salad is ready to serve immediately. Enjoy it chilled or at room temperature as a light, nutritious side dish perfect for summer meals.
Notes
- Corn can be prepared by baking, boiling, or grilling based on your preference for added flavor.
- For added freshness, chill the salad for 20 minutes before serving.
- This salad pairs well with grilled meats or can be served as a vegetarian-friendly dish.
- Optional cilantro adds a fresh herbal note but can be omitted if unavailable or disliked.
- Adjust salt and pepper to your taste, especially if the corn was pre-seasoned during cooking.
