Description
This Summer Fresh Corn Salad is a colorful, crunchy, and refreshing side made with sweet corn, juicy tomatoes, crisp cucumbers, red onion, and fresh herbs. Tossed in a zesty lime dressing, it’s a quick and easy dish that screams summer.
Ingredients
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4 ears of fresh corn, husked
(or about 3 cups corn kernels – fresh, grilled, or frozen and thawed) -
1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red bell pepper, diced
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1/4 cup red onion, finely chopped
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1/4 cup chopped fresh basil or cilantro
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1/2 avocado, diced (optional)
For the dressing:
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2 tablespoons olive oil
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2 tablespoons fresh lime juice
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1 teaspoon honey or maple syrup
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Salt and pepper, to taste
Instructions
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Cook the corn (if using fresh):
Bring a pot of water to a boil and cook corn for 3–5 minutes, or grill over medium heat until lightly charred. Let cool, then slice kernels off the cob. -
Mix the dressing:
In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper. -
Combine the salad:
In a large bowl, add corn, tomatoes, cucumber, bell pepper, red onion, and herbs. Toss with the dressing until everything is well coated.
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Serve:
Add diced avocado (if using) just before serving. Serve chilled or at room temperature.
Notes
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Use grilled corn for extra smoky flavor.
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Add crumbled feta or cotija cheese for a salty punch.
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Keeps well in the fridge for up to 3 days (add avocado fresh each time).