Summer Corn Salad

Two small bowls filled with corn salad with a larger bowl in the background.

No ratings yet

Fresh sweet corn and cherry tomatoes are the base for this easy as can be Summer Corn Salad. A simple lime vinaigrette brightens up the flavors in this healthy side dish.

Prep Time15

Cook Time5

Chilling Time1

Total Time1 20

Course: Salad, Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: corn salad, easy corn salad

Servings:

Calories: 164kcal

Author: Valerie Brunmeier

Ingredients

Corn Salad

5 medium ears sweet corn husks and silks removed
1 red bell pepper chopped
1 cup cherry or grape tomatoes halved
1/2 cup diced red onion
1/4 cup chopped fresh basil

Dressing

1/4 cup vegetable or canola oil
2 tablespoons rice vinegar
1 lime zested and juiced
1/2 teaspoon salt
1/4 teaspoon garlic powder
freshly ground black pepper to taste

Instructions

Bring a large pot of water to a vigorous boil. Add the ears of corn and cook, uncovered, for about 5 minutes, or just until crisp tender. Drain immediately and rinse with cold water until cool to the touch.
Slice the corn from the cobs and place it in a large bowl. Stir in the bell pepper, tomatoes, onion and basil.
In a small bowl, whisk the dressing ingredients until blended. Pour over the corn salad and toss it well. Cover and refrigerate for at least one hour before serving.
Store leftovers covered in the refrigerator and consume within 3 to 4 days.

Video

Nutrition