Corn Salad Recipe
Enjoy this refreshing Corn Salad Recipe with a light lime dressing as a side for any meal during summertime.
Servings: 5 people
Ingredients
For the Salad:
- 4 large ears fresh corn shucked
- 1 cup cherry tomatoes cut in half
- 1 cup cucumber diced
- 1/4 cup red onion diced
- 1/2 cup feta cheese crumbled
- 1 tsp fresh parsley or cilantro for garnish
For the Dressing:
- 1 tbsp Juice of lime
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp onion powder
- ⅛ tsp black pepper
Instructions
For the Salad
- Bring a large pot of water to a boil. Once water in pot boils add corn and cook just 5 minutes or until the corn is tender and bright yellow. Then, drain the corn and let it cool down for 5 mins. Then carefully scrape off the corn kernels with a knife.
- In a large mixing bowl, add corn, cherry tomatoes, cucumber, red onion, feta cheese and chopped parsley. Mix everything well to combine.
- To make the dressing, pour the lime juice, olive oil, salt, onion powder and black pepper in a small bowl and stir until combine.
- Pour the dressing over the salad. Serve immediately. Enjoy!
Notes
- You can grill the corn instead of boiling it.
- For the best corn salad, use fresh corn cobs. Frozen can be used if fresh corn is not in season
- Be careful not to overcook the corn on the cob, or it will lose its fresh flavor.
- To store: Put leftover corn salad into an airtight glass container and keep them in the refrigerator for up to 3 days. Since there's no lettuce, you can add the dressing to the salad without worrying about it getting soggy.
Nutrition
Serving: 1/5 | Calories: 190kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Cholesterol: 13mg | Sodium: 646mg | Potassium: 137mg | Fiber: 2g | Sugar: 5g