Description
This vibrant summer corn salad is bursting with fresh flavors and is perfect for any summer gathering. It’s quick to prepare and will be a hit at your next barbecue or picnic.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 bell pepper (red or yellow), diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the corn and cook for about 5-7 minutes until tender. Remove from water and let cool.
- Once cooled, cut the kernels off the cob and place them in a large mixing bowl.
- Add cherry tomatoes, red onion, bell pepper, and cilantro to the bowl with the corn.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- Feel free to add avocado for creaminess.
- This salad can be made a few hours ahead of time; just keep it refrigerated until serving.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6
- Sodium: 50
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: summer corn salad, fresh corn salad recipe, easy corn salad, summer salad, corn salad with tomatoes