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Summer Fresh Corn Salad: The Ultimate Guide to a Delicious Recipe

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Vibrant and refreshing corn salad with colorful veggies, fresh herbs, and a zesty lime dressing. Perfect as a side or light lunch!

Ingredients

Scale
  • 6 ears fresh corn, shucked
  • 1 red bell pepper, finely diced
  • 1 orange bell pepper, finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 cup cherry tomatoes, halved or quartered
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup lime juice, freshly squeezed
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and freshly ground black pepper to taste
  • 1/2 cup crumbled cotija cheese or feta cheese (optional, for garnish)

Instructions

  1. Grilling (Recommended): Preheat grill to medium-high heat. Brush shucked corn with olive oil. Grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Let cool slightly before cutting kernels off the cob.
  2. Boiling: Bring a large pot of water to a boil. Add shucked corn and boil for 5-7 minutes, until tender-crisp. Plunge into ice water to stop cooking. Drain and cut kernels off the cob.
  3. Steaming: Fill a pot with 1 inch of water and bring to a boil. Place corn in a steamer basket. Cover and steam for 8-10 minutes, until tender-crisp. Let cool slightly before cutting kernels off the cob.
  4. Dice bell peppers, red onion (soak in cold water for 10 minutes to mellow if desired), and mince jalapeño (optional).
  5. Halve or quarter cherry tomatoes.
  6. Chop cilantro and basil.
  7. In a small bowl, whisk together lime juice, olive oil, honey (or maple syrup), chili powder, cumin, salt, and pepper.
  8. Taste and adjust seasonings as needed.
  9. In a large bowl, combine cooked corn kernels, diced bell peppers, diced red onion, minced jalapeño (if using), halved or quartered cherry tomatoes, chopped cilantro, and chopped basil.
  10. Pour dressing over the salad.
  11. Gently toss to coat.
  12. Taste and adjust seasonings as needed.
  13. Garnish with crumbled cotija or feta cheese (optional).
  14. Serve immediately or chill for a few hours.
  15. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Grilling the corn adds a delicious smoky flavor, but boiling or steaming are also great options.
  • Soaking the diced red onion in cold water for 10 minutes helps to mellow its flavor.
  • Adjust the amount of jalapeño to your spice preference.
  • For best results, add the dressing just before serving to prevent the vegetables from becoming soggy.
  • This salad is a great side dish for grilled meats, fish, or as a topping for tacos or nachos.

Find it online: https://mmmflavors.com/summer-fresh-corn-salad/