Fresh Corn & Vegetable Salad
This Fresh Corn & Vegetable Salad is a bright, crisp, and refreshing dish perfect for summer barbecues, picnics, or as a light side for any meal. With sweet corn, crunchy vegetables, and a zesty dressing, this salad is packed with flavor and nutrients. It’s easy to make and can be served chilled or at room temperature.
Ingredients
For the Salad:
3 ears fresh corn, husked (or 2 cups frozen corn, thawed)
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
¼ red onion, finely chopped
¼ cup fresh cilantro or parsley, chopped
½ avocado, diced (optional)
¼ cup crumbled feta cheese (optional)
For the Dressing:
3 tbsp olive oil
2 tbsp fresh lime juice (or lemon juice)
1 tsp honey (or maple syrup for a vegan version)
½ tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
½ tsp cumin (optional, for extra flavors)
Instructions
1. Prepare the Corn
Grilled Method: Brush the corn with a little olive oil and grill over medium heat for 8-10 minutes, turning occasionally, until lightly charred. Let cool, then cut the kernels off the cob.
Boiled Method: Boil the corn in salted water for 3-5 minutes, then drain and let cool before cutting off the kernels.
Frozen Corn: If using frozen corn, thaw and lightly saute in a dry pan for a roasted flavor.
2. Assemble the Salad
1. In a large bowl, combine the corn, cherry tomatoes, cucumber, bell peppers, red onion, and cilantro (or parsley).
2. If using, gently fold in the avocado and feta cheese.
3. Make the Dressing
1. In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, black pepper, and cumin (if using).
2. Drizzle the dressing over the salad and toss gently to coat.
4. Serve & Enjoy
Serve immediately, or let it sit for 15-20 minutes to allow the flavors to meld.Can be stored in the fridge for up to 2 days (without avocado, as it browns quickly).
Nutritional Information
(Per Serving, Approx. 4 Servings)
Calories: 180
Protein: 4g
Fat: 10g
Carbohydrates: 22g
Fiber: 4g
Sugar: 6g
Sodium: 200mg
Notes & Tips
Make Ahead: Prep all ingredients and store separately. Add dressing and avocado just before serving.
Add Protein: Mix in black beans, chickpeas, grilled chicken, or shrimp for a more filling dish.
Spice It Up: Add chopped jalapeno or a pinch of cayenne for some heat.
Dressing Variations: Swap lime juice for apple cider vinegar, or add a splash of balsamic for a tangy twist.
Serving Suggestion: Great as a side for grilled meats, tacos, or as a topping for nachos.
This Fresh Corn & Vegetable Salad is a perfect blend of sweet, tangy, and savory flavors. It’s light, nutritious, and easy to customize—making it a go-to dish for any occasion!