Description

This vibrant corn salad is a refreshing, crunchy dish perfect as a light side or a healthy snack. Combining fresh sweet corn with crisp bell pepper, cucumber, and a zesty lime dressing, it offers a colorful burst of flavors and textures in just 15 minutes.

Ingredients

Salad Ingredients

2 cups fresh sweet corn kernels (about 3 medium ears)
1 cup red bell pepper, diced
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped

Dressing Ingredients

2 tablespoons lime juice (freshly squeezed)
2 tablespoons extra virgin olive oil
Salt and pepper to taste

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Instructions

Prepare the Corn: Shuck the corn ears carefully and use a sharp knife to cut the kernels off the cob, creating the sweet and crunchy base for the salad.
Chop the Vegetables: Dice the red bell pepper and cucumber into small, bite-sized pieces. Finely chop the red onion and fresh cilantro to ensure even texture throughout the salad.
Combine Ingredients: In a large mixing bowl, combine the corn kernels, diced bell pepper, cucumber, red onion, and cilantro. Toss gently to mix the ingredients evenly.
Make the Dressing: In a small bowl, whisk together freshly squeezed lime juice and extra virgin olive oil. Season with salt and pepper, whisking until the dressing is emulsified and well combined.
Toss the Salad: Pour the dressing over the vegetable mixture in the bowl. Gently toss everything together until the salad is evenly coated with the dressing.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled for a refreshing and delicious dish.

Notes

For added crunch, you can sprinkle some toasted pumpkin seeds or chopped nuts before serving.
The salad can be prepared a few hours in advance and kept chilled, making it perfect for gatherings.
Adjust lime juice and seasoning according to taste for more tang or saltiness.
Fresh corn is seasonal; frozen corn can be used but should be thawed and drained thoroughly to avoid excess moisture.