Description
A refreshing and vibrant corn salad that features sweet corn, crisp vegetables, and a zesty dressing, perfect for picnics and barbecues.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Start by shucking the corn and removing the kernels from the cobs.
- In a large mixing bowl, combine the corn kernels, diced red and green bell peppers, cherry tomatoes, red onion, and chopped cilantro.
- In a separate small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper until well combined.
- Pour the dressing over the corn mixture and toss gently to coat all the vegetables evenly.
- Let the salad sit for at least 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, and enjoy your vibrant corn salad!
Notes
- For added flavor, consider adding diced avocado or jalapeños.
- This salad can be made a day in advance; just add the avocado right before serving to prevent browning.
- Feel free to customize the vegetables based on what you have on hand.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg