Corn Salad Recipe

Corn Salad is a bright, refreshing dish that combines sweet corn with crisp vegetables and a zesty dressing. Perfect as a side dish for barbecues, picnics, or as a light lunch, this salad is not only easy to prepare but also bursting with flavor. The vibrant colors and textures make it an appealing addition to any meal, and it’s a great way to enjoy fresh, seasonal produce!

Necessary Kitchen Equipment

  • Mixing Bowl: For combining the salad ingredients.
  • Cutting Board and Knife: For chopping vegetables.
  • Measuring Cups and Spoons: For accurate ingredient measurements.
  • Whisk: For mixing the dressing.

Ingredient Overview

  • Corn: Fresh corn on the cob or canned corn can be used; grilled corn adds a lovely smoky flavor.
  • Vegetables: Bell peppers, red onion, and jalapeños add crunch and color.
  • Herbs: Fresh cilantro or parsley brighten the flavor of the salad.
  • Dressing: A tangy lime vinaigrette made with lime juice, olive oil, and spices ties everything together.

Step-by-Step Instructions

  1. Prepare the Corn
    If using fresh corn, cook the cobs in boiling water for about 5 minutes. Allow them to cool, then cut the kernels off the cob. If using canned corn, drain and rinse under cold water.
  2. Chop the Vegetables
    Dice 1 bell pepper (any color) and finely chop 1/4 of a red onion. If you like some heat, finely chop 1 small jalapeño (remove seeds for less heat).
  3. Make the Dressing
    In a small bowl, whisk together the juice of 2 limes, 1/4 cup olive oil, 1 teaspoon honey (or agave syrup), and a pinch of salt and pepper. Adjust to taste.
  4. Assemble the Salad
    In a large mixing bowl, combine the corn, diced bell pepper, red onion, and jalapeño. Pour the dressing over the salad and toss gently to combine.
  5. Garnish and Serve
    Chop a handful of fresh cilantro or parsley and sprinkle it over the salad before serving. Chill in the refrigerator for about 30 minutes to let the flavors meld.

Recipe Tips

  • Grilled Corn: For extra flavor, grill the corn before cutting the kernels off.
  • Additions: Feel free to add other ingredients like avocado, cherry tomatoes, or black beans for variety.
  • Make It Ahead: This salad can be made a day in advance; just keep it refrigerated until serving.

What to Serve With This Recipe

Corn Salad pairs beautifully with grilled meats, tacos, or as part of a summer picnic spread. It can also be enjoyed as a light lunch on its own.

Frequently Asked Questions

Q: Can I use frozen corn?
A: Yes, frozen corn works well! Just thaw it and drain any excess water before using.

Q: How long will this salad last in the fridge?
A: Corn Salad can be stored in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Serve Corn Salad in individual bowls or on a large platter. For an extra touch, you can sprinkle some crumbled feta or cotija cheese on top for added creaminess and flavor.

Ingredients

  • 4 cups fresh corn kernels (about 4 ears of corn) or 2 cans of corn, drained
  • 1 bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1 small jalapeño, finely chopped (optional)
  • Dressing:
    • Juice of 2 limes
    • 1/4 cup olive oil
    • 1 teaspoon honey or agave syrup
    • Salt and pepper to taste
  • Garnish:
    • Fresh cilantro or parsley, chopped

Instructions

  1. Cook fresh corn and let it cool; cut kernels off the cob.
  2. Dice the bell pepper, chop the onion, and jalapeño.
  3. Whisk together lime juice, olive oil, honey, salt, and pepper for the dressing.
  4. Combine corn, vegetables, and dressing in a bowl; toss gently.
  5. Garnish with cilantro or parsley, then serve chilled.

Summary

Corn Salad is a simple, colorful dish that showcases the sweetness of corn and the crunch of fresh vegetables. It’s a versatile recipe that can be tailored to your taste and enjoyed year-round!

Notes

Feel free to experiment with different herbs and vegetables to create your perfect corn salad! Enjoy the fresh flavors and textures!

 

Corn Salad

Corn Salad is a simple, colorful dish that showcases the sweetness of corn and the crunch of fresh vegetables. It’s a versatile recipe that can be tailored to your taste and enjoyed year-round!

Equipment

  • Mixing Bowl: For combining the salad ingredients.
  • Cutting Board and Knife: For chopping vegetables.
  • Measuring Cups and Spoons: For accurate ingredient measurements.
  • Whisk: For mixing the dressing.

Ingredients
  

  • 4 cups fresh corn kernels about 4 ears of corn or 2 cans of corn, drained
  • 1 bell pepper diced
  • 1/4 red onion finely chopped
  • 1 small jalapeño finely chopped (optional)
  • Dressing:
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 1 teaspoon honey or agave syrup
  • Salt and pepper to taste
  • Garnish:
  • Fresh cilantro or parsley chopped

Instructions
 

  • Cook fresh corn and let it cool; cut kernels off the cob.
  • Dice the bell pepper, chop the onion, and jalapeño.
  • Whisk together lime juice, olive oil, honey, salt, and pepper for the dressing.
  • Combine corn, vegetables, and dressing in a bowl; toss gently.
  • Garnish with cilantro or parsley, then serve chilled

Notes

Feel free to experiment with different herbs and vegetables to create your perfect corn salad! Enjoy the fresh flavors and textures!

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