Description
A colorful and crunchy corn salad that’s perfect for BBQs and potlucks. It’s easy to make and can be served slightly chilled for a refreshing touch.
Ingredients
Main Ingredients
- 4 cups corn (fresh off the cob, thawed frozen, or well drained canned)
- 1 cup diced cucumber (for crunch)
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely chopped
- 1 each bell pepper, diced (any color)
- 0.33 cup chopped cilantro (or parsley if cilantro is not your thing)
- 1 each jalapeno, finely chopped (optional but highly recommended)
- 0.5 cup crumbled feta or cotija (optional)
- to taste salt and pepper
Dressing
- 1 each fresh lime juice
- 0.25 cup olive oil
- 1 tsp honey
- 1 clove minced garlic
- to taste salt and pepper
- 1 pinch chili powder or smoked paprika (if desired)
Instructions
Preparation
- Prep the corn: If it’s fresh, cut it off the cob (and char it first if you can). If frozen, thaw and pat dry. If canned, drain and pat dry.
- Chop your veggies: cucumber, tomatoes, onion, pepper, herbs, and jalapeno if using.
- Whisk or shake the dressing until it looks blended.
- Toss everything together in a big bowl.
- Fold in the cheese last if you’re using it.
- Taste and adjust salt, pepper, and lime.
- Chill for 15 to 30 minutes if you have time, then serve.
Notes
Dry your corn if you’re using canned or frozen. Cut everything to a similar size for balanced bites. Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: American