Description
This fresh corn salad is a delightful and colorful side dish that’s perfect for summer gatherings. With sweet corn kernels, juicy cherry tomatoes, and flavorful herbs tossed in a light vinaigrette, it’s a refreshing addition to any meal.
Ingredients
Scale
Fresh Corn Salad:
- 4 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or fresh lime juice
- Salt and black pepper, to taste
Instructions
- Boil the Corn: Bring a large pot of salted water to a boil. Add the corn and cook for 3-4 minutes until tender-crisp. Remove, cool slightly, and cut the kernels off the cob.
- Prepare the Salad: In a large bowl, combine the corn kernels, cherry tomatoes, red bell pepper, red onion, basil, and parsley.
- Dress the Salad: Drizzle with olive oil and apple cider vinegar or lime juice. Season with salt and pepper, then toss gently to combine.
- Serve: Enjoy the salad immediately or refrigerate for up to 4 hours to enhance the flavors.
Notes
- You can grill the corn for a smoky flavor instead of boiling it.
- Enhance the salad with diced avocado or crumbled feta cheese for added texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
