Fresh Corn Salad
A refreshing and vibrant summer salad made with sweet corn and colorful vegetables, perfect for any gathering.
Ingredients
Main Ingredients
- 4-5 ears Fresh corn, kernels cut off Use fresh corn for the best flavor.
- 1 cup Cherry tomatoes, halved You can use different colors for variety.
- 1 small Red onion, finely chopped
- 1/2 cup Cilantro, chopped Parsley can be a substitute.
- 1 Bell pepper, diced Colorful options like yellow or red enhance the aesthetic.
- 2 Lime, juiced Freshly squeezed adds vibrant flavor.
- 2 tablespoons Olive oil
- To taste Salt and pepper Season according to your preference.
- 1 Avocado, diced (optional) Adds creaminess to the salad.
Instructions
Preparation
- Bring a pot of water to a boil. Add the corn and cook for 3-5 minutes until tender. Remove and let cool before cutting the kernels off the cob.
- While the corn cools, prepare the rest of your ingredients: dice the bell pepper, chop the red onion and cilantro, and halve the cherry tomatoes.
Mixing the Salad
- In a large bowl, combine the corn, cherry tomatoes, bell pepper, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
- Pour the dressing over the salad mixture and gently toss to coat all the ingredients.
- If using, fold in the diced avocado just before serving for a creamy texture.
Notes
For an irresistible salad, use only fresh corn, adjust the dressing ingredients to your taste, include protein for a hearty meal, and chill the salad before serving for enhanced flavor.