Description
This Summer Corn Salad is a vibrant, fresh, and colorful dish perfect for warm weather. Combining sweet corn, crisp cucumber, juicy cherry tomatoes, and a zesty lime dressing with a hint of chili powder, it offers a refreshing and healthy option for a side or light meal.
Ingredients
Scale
Vegetables and Herbs
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1 red bell pepper, diced
- 1 cucumber, diced
- ½ red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetables: Shuck and cut the corn kernels from the ears, dice the red bell pepper and cucumber, finely chop the red onion, halve the cherry tomatoes, and chop the fresh cilantro. Place all the vegetables and herbs into a large mixing bowl.
- Make the dressing: In a separate small bowl, whisk together the olive oil, lime juice, honey, chili powder, salt, and black pepper until well combined and emulsified.
- Combine salad and dressing: Pour the dressing over the mixed vegetables and gently toss to coat everything evenly, ensuring the flavors meld together.
- Chill before serving: Cover the bowl and refrigerate the salad for at least 10 minutes before serving to allow the flavors to develop and serve it cool and refreshing.
Notes
- For extra spice, add a pinch of cayenne pepper or finely diced jalapeño.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Use fresh, in-season corn for the best flavor and sweetness.
- Optional: Add a handful of crumbled feta cheese or diced avocado for added creaminess.
