Description
A vibrant and refreshing salad that captures the essence of summer with sweet corn, crunchy vegetables, and zesty lime.
Ingredients
- Fresh Corn (4 ears, husked)
- Cherry Tomatoes (1 cup, halved)
- Cucumber (1 medium, diced)
- Red Onion (1 small, finely chopped)
- Sweet Bell Peppers (1, diced)
- Fresh Cilantro or Basil (1/2 cup, chopped)
- Lime Juice (from 2 limes)
- Olive Oil (2 tablespoons)
- Salt and Pepper (to taste)
Instructions
- Bring a pot of salted water to boil. Add the husked corn and cook for 3-5 minutes, until tender. Allow it to cool, then slice the kernels off the cob with a sharp knife.
- Chop the tomatoes, cucumber, bell peppers, and onion. Aim for a consistent dice to create a beautiful presentation.
- Combine the corn kernels, chopped vegetables, and herbs in a large bowl. Drizzle with olive oil and freshly squeezed lime juice. Season with salt and pepper to taste.
- Toss all the ingredients together gently to ensure an even distribution of flavors. Allow the salad to marinate for at least 15 minutes before serving.
- Serve the Fresh Summer Corn Salad chilled or at room temperature, often paired with grilled chicken or fish.
Notes
For a creamier texture, consider adding avocado. Store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: summer salad, corn salad, fresh vegetables, healthy recipe, easy recipe
