Description
A refreshing and vibrant Summer Fresh Corn Salad made with sweet corn, cherry tomatoes, cucumbers, and a zesty lime dressing – perfect for picnics and BBQs.
Ingredients
Units
Scale
- 4 ears fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and cook the corn for 3–4 minutes until tender. Remove and let cool.
- Cut the corn kernels off the cobs and place them in a large bowl.
- Add the cherry tomatoes, cucumber, red onion, and cilantro to the bowl.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill for 30 minutes before serving for best flavor.
Notes
- For extra flavor, grill the corn instead of boiling.
- You can substitute parsley for cilantro if preferred.
- Add avocado or feta for a twist.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg