Irresistible Corn Salad Recipe
Introduction
This irresistible corn salad is a fresh and vibrant side dish perfect for warm weather. With juicy cherry tomatoes, crisp red onion, and zesty lime juice, it’s both refreshing and full of flavor.
Ingredients
- 2 cups corn kernels (fresh or frozen, thawed)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Step 1: In a large bowl, combine the corn kernels, cherry tomatoes, red onion, and cilantro.
- Step 2: Drizzle the lime juice and olive oil over the salad, then season with salt and pepper to taste.
- Step 3: Toss everything gently until well mixed.
- Step 4: Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Tips & Variations
- For added crunch, sprinkle in some toasted pumpkin seeds or chopped nuts.
- Try adding diced avocado for creaminess just before serving.
- If you like a bit of heat, add a pinch of chili flakes or finely chopped jalapeño.
- Use fresh corn in season for the best sweetness, or canned corn in a pinch—just drain well.
Storage
Store the corn salad in an airtight container in the refrigerator for up to 2 days. The salad is best served chilled and should be tossed again before serving. Due to the fresh ingredients, reheating is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn for this salad?
Yes, frozen corn works well. Make sure to thaw and drain it thoroughly before using to avoid excess moisture.
How far in advance can I prepare this salad?
This salad can be prepared up to one day ahead. Chilling it for at least 30 minutes helps blend the flavors nicely.
PrintIrresistible Corn Salad Recipe
This Irresistible Corn Salad is a refreshing, vibrant mix of sweet corn kernels, juicy cherry tomatoes, crisp red onions, and fresh cilantro, all tossed in a zesty lime juice and olive oil dressing. Perfect as a light side dish or a healthy snack, this salad offers a burst of flavors and textures with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 2 cups corn kernels (fresh or frozen, thawed)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Prepare the ingredients: Rinse and drain the corn kernels if needed, halve the cherry tomatoes, finely chop the red onion, and chop the fresh cilantro.
- Combine the salad base: In a large bowl, combine the corn kernels, halved cherry tomatoes, chopped red onion, and cilantro.
- Make the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, salt, and black pepper until well blended.
- Toss the salad: Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients with the dressing.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.
- Serve and enjoy: After chilling, give the salad a final toss and serve it cold as a refreshing side dish or snack.
Notes
- Use fresh corn for the best flavor, but frozen corn works well if thawed completely.
- Adjust lime juice and seasoning according to your taste preferences.
- Add diced avocado for a creamy texture variation.
- For a spicy kick, include some finely chopped jalapeño peppers.
- This salad can be made a few hours ahead and stored covered in the refrigerator.
Keywords: corn salad, summer salad, healthy salad, vegetarian salad, no cook salad, fresh salad, lime dressing
