Easy Flavor-Packed Corn Salad for a Cozy Weeknight Dinner
This vibrant salad combines sweet corn with fresh vegetables and a zesty dressing, creating a delightful medley of flavors that will brighten up any weeknight dinner.
Servings: 4 servings
Equipment
- Mixing Bowl
Ingredients
- 3 cups Fresh Corn Sweet, fresh corn kernels, can be grilled or raw.
- 1 cup Cherry Tomatoes Halved for juiciness.
- 1 cup Cucumber Diced for crunch.
- 1/4 cup Red Onion Finely chopped.
- 1 cup Bell Pepper Diced (red, yellow, or orange).
- 1/4 cup Fresh Cilantro Chopped for flavor.
- 2 tablespoons Lime Juice Freshly squeezed.
- 2 tablespoons Olive Oil Extra-virgin for richness.
- to taste Salt Enhances sweetness.
- to taste Pepper Adds warmth.
Instructions
- Prepare your ingredients. If using fresh corn, cook it on the grill or in boiling water for 5-7 minutes until tender. Cool and cut off kernels. If using frozen corn, thaw and drain.
- Wash and halve the cherry tomatoes, then set aside.
- Wash and dice the cucumber into small cubes.
- Finely chop the red onion. Soak in cold water for 10 minutes if too strong, then drain.
- Wash and dice the bell pepper into bite-sized pieces.
- In a large mixing bowl, combine corn, cherry tomatoes, cucumber, red onion, and bell pepper. Toss gently.
- Add chopped cilantro to the bowl.
- In a separate bowl, whisk together lime juice and olive oil. Season with salt and pepper. Pour over salad.
- Toss the salad gently to coat all ingredients with dressing.
- Let the salad sit for 10-15 minutes before serving to meld flavors.
- Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
This salad can be made ahead of time, but add the dressing just before serving to keep vegetables crisp.