Description
A fresh and vibrant Summer Corn Salad featuring sweet corn kernels combined with diced roma tomatoes, red onion, green bell pepper, and a zesty lime dressing. This easy-to-make salad is perfect as a light side dish or a refreshing snack during the warmer months.
Ingredients
Scale
Salad Ingredients
- 5 ears corn (baked, boiled, or grilled)
- 1 roma tomato, diced
- 1 small red onion, chopped
- 1 green bell pepper, seeded and diced
Dressing
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh cilantro (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Corn: Remove the kernels from the cooked corn by carefully cutting them off the cob with a knife. Place the kernels in a large mixing bowl.
- Add Vegetables: Add the diced roma tomato, chopped red onion, and diced green bell pepper to the bowl with the corn. Toss gently to combine all the vegetables evenly.
- Make the Dressing: In the same bowl, squeeze the juice of one lime over the mixed vegetables. Add the olive oil and chopped fresh cilantro if using.
- Season and Toss: Stir all the ingredients together thoroughly, then season with salt and freshly ground pepper to taste. Mix again to distribute the seasoning.
- Serve: Serve immediately for best freshness and flavor, or chill in the refrigerator for 10-15 minutes to meld the flavors before serving. Enjoy your refreshing summer corn salad!
Notes
- You can cook the corn by baking, boiling, or grilling based on your preference.
- For a smoky flavor, grilled corn is recommended.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- Optional cilantro adds a fresh herbal note but can be omitted if preferred.
- Adjust seasoning to taste, especially lime juice and salt.
