Description
This vibrant Corn Salad recipe is the perfect blend of fresh flavors and colorful ingredients, making it an ideal dish for summer gatherings or a healthy snack. Bursting with the essence of Mexican cuisine, this salad is quick and easy to prepare, requiring just 30 minutes from start to finish. With crunchy vegetables tossed in a zesty dressing, it’s a guaranteed crowd-pleaser that pairs beautifully with grilled proteins or can stand alone as a light meal. Customize it with your favorite veggies for a personal touch!
Ingredients
Scale
- 4 large ears of fresh corn
- 1 ½ cups diced bell pepper (red and green)
- 1 pint cherry tomatoes (halved)
- 1 cup English cucumber (diced)
- ½ cup finely diced red onions
- ⅓ cup roughly chopped fresh cilantro
- 3 tablespoons avocado oil
- ¼ cup lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- Boil water in a large pot and cook corn for about 5 minutes until tender. Cool slightly and cut kernels off the cob.
- Chop bell peppers, cucumber, red onions, and halve cherry tomatoes.
- In a small bowl, whisk together dressing ingredients until well blended.
- In a large mixing bowl, combine corn kernels and chopped vegetables. Pour dressing over and toss to coat evenly.
- Serve immediately or refrigerate without cheese until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg