summer corn salad recipe

Written BySheba G Updated On
summer corn salad recipe
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The Best summer corn salad recipe

I’ve been making this summer corn salad recipe for years, and it’s always a hit with my family.

The combination of juicy corn, crunchy bell peppers, and tangy onions is a perfect blend of flavors and textures that everyone loves.

I first tried this recipe at a barbecue cookout when I was a teenager, and I was immediately hooked.

The key to this dish is the technique of using a combination of sweet and smoky elements to balance out the flavors.

By using a mixture of sweet corn, bell peppers, and onions, and then adding in some smoky elements like grilled or roasted vegetables, you create a depth of flavor that’s hard to resist.

Summer Corn Salad

Summer Corn Salad

4.7 from 562 votes

A refreshing and colorful summer corn salad with sweet corn, juicy tomatoes, crisp bell peppers, and a tangy lime dressing. Perfect for a light lunch or side dish.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Salad

4 ears corn, husks removed
1 pint cherry tomatoes, halved
1 bell pepper, diced
1 small red onion, finely chopped
1/2 cup chopped fresh cilantro

For the Dressing

1/4 cup lime juice
2 tbsp olive oil
1 tsp honey
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add the corn and boil until tender, about 5-7 minutes.
3The corn will turn bright yellow and be tender when done.
4Remove the corn from the pot and place it in a bowl of ice water to cool.
5This will stop the cooking process and make the corn easier to handle.
6Once cooled, cut the kernels off the cob and add them to a large salad bowl.
7Add the cherry tomatoes, bell pepper, red onion, and cilantro to the salad bowl with the corn.
8In a small bowl, whisk together the lime juice, olive oil, honey, cumin, salt, and black pepper to make the dressing.
9Pour the dressing over the salad and toss gently to combine.
10Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld.
11The salad will be a vibrant color and the vegetables will be nicely coated in the dressing.

🔧Equipment

Large pot
Bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 350mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 10g🥩Protein: 4g

📝Notes

Tips: You can grill the corn instead of boiling it for added flavor. Add grilled chicken or shrimp for a heartier salad.

Watch Video Of How Summer Corn Salad Works

This summer corn salad is always a good idea for any occasion. It’s easy to prepare, healthy, and delicious.

I often make a big batch for family gatherings because it serves a crowd well and can be made ahead of time. I recommend storing any leftovers in an airtight container in the refrigerator.

This salad does not require reheating, as it is best served chilled or at room temperature. If you need to transport it to a party, make sure to keep it in a cool place until you’re ready to serve.

It’s a versatile dish that can be enjoyed on its own or as a side dish, making it a perfect addition to any meal.

❓ Frequently Asked Questions About Summer Corn Salad

Q: What type of corn is best for this recipe?

This recipe works well with either fresh or frozen corn. If you’re using fresh corn, be sure to husk and silk it before using it in the recipe. If you’re using frozen corn, simply thaw it according to the package instructions.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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