Maria
Recipe Card
Summer Corn Salad
This Summer Corn Salad is a refreshing and vibrant dish bursting with the flavors of fresh seasonal vegetables. Sweet corn kernels, juicy cherry tomatoes, crisp cucumber, colorful bell pepper, and zesty red onion are tossed in a tangy olive oil and lime dressing, creating a perfect side dish for any summer gathering.
Print
Pin it!
Rate us
Servings: 6 servings
Equipment
Ingredients
- 8 ears corn
- 1 ½ cups cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 orange bell pepper, diced
- 1 red onion, diced
- ¼ cup olive oil
- 1 tablespoon lime juice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Zest of 1 lime
Instructions
- Carefully cut the corn kernels from the cobs using a sharp knife. Place the kernels in a large mixing bowl.
- Slice the cherry tomatoes in half. Slice the cucumber into thin rounds. Dice the orange bell pepper and red onion. Add all of these vegetables to the bowl with the corn and stir well to combine.
- In a small bowl, whisk together the olive oil, lime juice, salt, ground black pepper, and lime zest.
- Pour the oil mixture over the vegetables in the large mixing bowl and stir to combine. Taste and adjust seasoning if needed.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least an hour to allow the flavors to meld.
- Before serving, stir the salad well to ensure the dressing is evenly distributed.
Notes
This salad is best served chilled and can be made ahead of time, making it perfect for picnics, barbecues, and potlucks. Feel free to add additional herbs or spices according to your taste preferences.
GIPHY App Key not set. Please check settings