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Corn Salad Recipe


  • Author: Ashu
  • Total Time: 15
  • Yield: 4 1x
  • Diet: Vegetarian

Description

This brightly flavored corn salad recipe loaded with veggies is ideal for serving up at any weekend barbecue, potluck or any get-together!


Ingredients

Scale
  • 2 cups sweet corn
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup red onion chopped
  • 46 cherry tomatoes, cut into halves
  • 1/4 cup chopped cilantro
  • 3 tbsp extra virgin olive oil
  • 1 lemon, freshly squeezed
  • 2 tbsp honey
  • salt and pepper as desired

Instructions

  1. Mix dressing ingredients: In a mixing bowl whisk together olive oil, lemon juice, honey, salt and pepper.
  2. Boil or grill corn. I used canned, drained first and then tosted in butter. It really gives a different flavor.
  3. After toasting, let it cool for some time.
  4. Transfer to a bowl along with other salad ingredients.
  5. Pour over dressing, toss: Whisk dressing again then pour over salad. Toss well to coat, season with more salt, pepper and fresh herbs as desired.

Notes

  • Use fresh ears of corn, grill for a bit for additional flavor and cut from the cob to add to this salad.
  • Try with diced avocado (fairly firm but ripe).
  • Use completely raw corn from the cobs if you’d prefer a raw corn salad.
  • Add a tablespoon of sriracha or another favorite hot sauce into the dressing.
  • Red onion could be left out completely or replaced with sliced green onions.
  • Dice 5-6 jalapeno peppers and swap out for the bell pepper or alongside the pepper, if desired.
  • Add fresh dill or mint or basil in place of cilantro for a different flavor profile.
  • If you don’t have fresh herbs easily available, you can try with dried, use 1 tbsp dried parsley and 1 tbsp dried basil.
  • To make the creamier version add Greek yogurt and mayonnaise.
  • Prep Time: 10
  • Category: Appetizer, Side Dish, Snacks
  • Cuisine: Indian, American

Nutrition

  • Calories: 153

Keywords: Corn Salad, Summer Corn Salad

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