Corn Salad
This corn salad is a delightful mix of fresh ingredients that brings a burst of flavor to any meal. Ideal for picnics, barbecues, or as a side dish, it showcases sweet corn paired with crunchy vegetables and a tangy dressing. Easy to make and incredibly versatile, this salad can be customized to suit your taste preferences, ensuring it becomes a staple in your culinary repertoire.
Ingredients
- 2 cups fresh corn kernels (or canned)
- 1 cup diced bell peppers (red and yellow)
- 1/2 cup chopped red onion
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup halved cherry tomatoes
- 1 avocado, diced (optional)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with no cooking time required.
Nutritional Value
Each serving (1 cup) contains approximately 150 calories, 5g of protein, 7g of fat, 20g of carbohydrates, and 3g of fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- Start by shucking the corn if using fresh ears.
- Boil the corn in salted water for 3-5 minutes if using fresh.
- Drain the corn and let it cool.
- In a large bowl, combine the corn, bell peppers, red onion, and cucumber.
- In a separate bowl, whisk together lime juice and olive oil.
- Pour the dressing over the salad ingredients.
- Add salt and pepper to taste.
- Gently toss the salad to combine everything well.
- Add the halved cherry tomatoes and diced avocado, if using.
- Serve chilled or at room temperature.
Alternative Ingredients
You can substitute canned corn for fresh corn if necessary. Additionally, feel free to replace cilantro with parsley for a different flavor. Other vegetables like zucchini or radishes can also be added for extra crunch.
Serving and Pairings
This corn salad pairs beautifully with grilled meats, tacos, or as a refreshing side at summer barbecues. It’s also a great topping for nachos or as a filling in wraps.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served fresh, but it can be enjoyed cold from the fridge. Avoid freezing, as the texture of the vegetables may change.
Cooking Mistakes
- Overcooking the corn can make it mushy.
- Not seasoning enough can lead to bland flavors.
- Using too much dressing can overwhelm the salad.
- Forgetting to chill the salad can affect the taste.
- Not letting the salad sit for a few minutes can miss flavor melding.
Helpful Tips
- Use fresh, in-season corn for the best flavor.
- Try adding black beans for extra protein.
- Experiment with different herbs for added freshness.
- Make it the day before for enhanced flavor.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Just thaw and drain before using. It’s convenient and often just as sweet as fresh.
How long can I store corn salad?
Corn salad can be stored in the refrigerator for up to 3 days. However, it’s best enjoyed fresh.
Can I add fruit to corn salad?
Absolutely! Adding diced mango or pineapple can provide a sweet contrast to the savory ingredients.
Is this salad vegan-friendly?
Yes, this corn salad is completely vegan and can be enjoyed by anyone following a plant-based diet.
What can I serve with corn salad?
Corn salad pairs well with grilled meats, fish, or as a topping for tacos. It can also complement any summer dish.
Conclusion
Corn salad is a versatile and vibrant dish that enhances any meal with its fresh flavors and colorful ingredients. Perfect for gatherings or a simple weeknight dinner, this recipe is sure to become a favorite. Enjoy the burst of summer in every bite!

Corn Salad
Ingredients
- 2 cups fresh corn kernels
- 1 cup diced bell peppers
- 1/2 cup chopped red onion
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup halved cherry tomatoes
- 1 avocado diced (optional)
Instructions
- Shuck the corn if using fresh ears.
- Boil the corn in salted water for 3-5 minutes if using fresh.
- Drain the corn and let it cool.
- In a large bowl, combine corn, bell peppers, red onion, and cucumber.
- In a separate bowl, whisk lime juice and olive oil.
- Pour the dressing over the salad ingredients.
- Add salt and pepper to taste.
- Gently toss the salad to combine.
- Add the halved cherry tomatoes and diced avocado.
- Serve chilled or at room temperature.