Corn Salad Recipe: Fresh and Crispy
A vibrant, no-cook corn salad combining sweet corn with crisp vegetables and a tangy vinaigrette. Perfect for summer meals or side dishes, this recipe highlights fresh produce with a light, refreshing flavor profile. Holds its texture for hours.
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Servings: 6 servings
Calories: 95kcal
Ingredients
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1 cup diced red bell pepper
- 1 cup diced cucumber
- 1/2 cup chopped red onion
- 1/4 cup fresh cilantro or parsley
- Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove minced garlic
- Salt and pepper to taste
Instructions
- Cut corn kernels from ears using a sharp knife
- Chop bell pepper, cucumber, and red onion into 1/2-inch pieces
- In a large bowl, combine corn, bell pepper, cucumber, red onion, and fresh herbs
- In a separate small bowl, whisk together vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper
- Pour dressing over salad and toss until well coated
- Transfer to serving dish and chill for 10 minutes before serving
Notes
Use fresh, starchy corn for best flavor
Chill for up to 2 hours before serving for peak flavor
Store leftovers in an airtight container in the fridge for 2 days
Substitute lemon juice for vinegar if preferred
Add avocado for extra creaminess
Chill for up to 2 hours before serving for peak flavor
Store leftovers in an airtight container in the fridge for 2 days
Substitute lemon juice for vinegar if preferred
Add avocado for extra creaminess
Nutrition
Calories: 95kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 80mg | Fiber: 3g | Sugar: 4g