Go Back
–+ servings

corn salad

A refreshing and colorful corn salad perfect for summer gatherings, packed with fresh vegetables and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 cups fresh corn kernels can use canned or frozen if fresh is not available
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon honey optional
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Vegetables
  1. In a large mixing bowl, combine the fresh corn kernels, cherry tomatoes, cucumber, red onion, and cilantro.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld beautifully over time.

Tried this recipe?

Let us know how it was!