Corn Salad Recipe
This vibrant Corn Salad recipe combines sweet corn, fresh vegetables, and a tangy dressing for a refreshing and colorful side dish perfect for any occasion.
Equipment
- Mixing bowl
- Sharp knife
- Cutting board
- Whisk
- Measuring cups and spoons
- Large spoon or spatula
Ingredients
- 4 cups fresh or frozen corn about 4–5 ears of corn
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion finely diced
- ½ cup bell pepper diced (any color)
- ¼ cup fresh cilantro or parsley chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice or more to taste
- ½ teaspoon cumin
- Salt and pepper to taste
- Optional: 1 avocado diced
Instructions
- Prepare the Corn:
- If using fresh corn, cook the ears in boiling water for 3–5 minutes, then cool and cut the kernels off the cob. If using frozen corn, thaw and drain it.
- Mix the Vegetables:
- In a large mixing bowl, combine the corn, cherry tomatoes, cucumber, red onion, bell pepper, and cilantro.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Adjust the lime juice and seasoning to taste.
- Combine and Toss:
- Pour the dressing over the salad and toss until all the ingredients are well coated.
- Optional Add-Ins:
- Gently fold in diced avocado for added creaminess, if desired.
- Serve:
- Serve immediately or refrigerate for 15–30 minutes to let the flavors meld. Enjoy chilled or at room temperature.