corn salad
This vibrant corn salad is a delicious and easy side dish, perfect for summer barbecues or a light lunch.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 cups fresh corn kernels cut from about 6 ears
- 0.5 cup red onion finely diced
- 1 cup cherry tomatoes halved
- 0.25 cup fresh cilantro chopped
- 0.25 cup lime juice freshly squeezed
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- If using fresh corn, grill, roast, or boil the corn until tender, about 5-7 minutes. Let cool slightly, then cut the kernels from the cob.
- In a large bowl, combine the corn kernels, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the corn mixture and toss to combine. Taste and adjust seasonings as needed.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Optional: Add a pinch of chili flakes for a little heat. For a creamier salad, add a tablespoon of mayonnaise or sour cream to the dressing.