Description
Refreshing Corn Salad is a light, vibrant dish bursting with sweet corn, juicy tomatoes, crisp veggies, and fresh herbs. Tossed in a tangy lime dressing, it’s perfect as a side dish, dip, or light lunch—especially during warm weather.
Ingredients
- 3 cups fresh, frozen, or canned corn (grilled or boiled)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup chopped cucumber or bell pepper (optional)
- 1 avocado, diced (optional)
- 1/4 cup fresh cilantro or parsley, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Optional: 1/4 cup crumbled feta or cotija cheese
- Optional: 1 minced jalapeño or 1/4 tsp cumin
Instructions
- If using fresh corn, boil or grill the ears, then cut off the kernels. If using frozen or canned corn, thaw or drain and rinse well.
- In a large bowl, combine corn, cherry tomatoes, red onion, and optional cucumber or bell pepper.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
- Pour dressing over the salad and toss well to combine.
- Gently fold in chopped herbs and avocado (if using), being careful not to mash it.
- Chill in the refrigerator for 15 minutes to let flavors meld, or serve immediately.
Notes
- Add black beans for extra protein and fiber.
- Use grilled or charred corn for a smoky flavor boost.
- Stir in a spoonful of Greek yogurt or mayo for a creamy, street corn-inspired version.
- Top with chili powder or hot sauce for heat.
- Serve over greens or mix with quinoa for a heartier dish.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
