Summer’s here, and with it comes the sweetest, juiciest corn of the year! It’s time to ditch the hot stove and embrace the cool, refreshing goodness of this easy summer corn salad. Trust me, this isn’t just any salad – it’s a celebration of summer on a plate.
I stumbled upon this recipe during a scorching heatwave when the thought of turning on the oven made me break into a sweat. Little did I know, I was about to discover my new go-to summer side dish that would become a staple at every backyard barbecue and picnic.
What makes this corn salad truly special is its simplicity. Fresh, crisp corn kernels are the star, complemented by a medley of colorful veggies and a light, zesty dressing. The key is to use the freshest corn possible – farmers market corn if you can get it!
Every bite is a burst of summer flavors. The sweet pop of corn, the crunch of bell peppers, and the tangy bite of red onion all dance together in perfect harmony. And that dressing? It’s like sunshine in a jar.
This salad pairs beautifully with a cold glass of Raspberry Lemonade or a trendy Dirty Soda for the ultimate summer refreshment.
So grab those ears of corn and let’s create some summer magic! I can’t wait to hear how you put your own spin on this versatile salad.
Why I Love This Recipe?
- I’ve found this salad to be a total lifesaver for potlucks; it’s always a hit, and I never have to worry about it spoiling in the heat.
- It’s become my go-to for meal prep; I make a big batch on Sundays and enjoy it throughout the week as a light lunch or side dish.
- I love how adaptable this recipe is; I’ve added avocado for creaminess, feta for tang, and even grilled chicken to make it a complete meal.
- Unexpectedly, this salad has helped me reduce food waste; it’s a great way to use up any veggies lingering in the crisper drawer.
Easy Summer Corn Salad
Equipment
- Mixing bowl
- Knife
- plastic bag
Ingredients
- 3 tbsp olive oil
- 4 cups sweet corn off the cob or frozen
- Salt & pepper
- 1 cup sliced cherry tomatoes
- Zest of 1 lime
- 1 green pepper diced
- Juice of 1 lime
- 1/2 cup red onions sliced
- 1/3 cup chopped cilantro
Instructions
- In a medium bowl, combine all the ingredients and mix well.
- Cover with plastic wrap and refrigerate for at least an hour before serving.
Notes
- For extra flavor, try grilling the corn before adding it to the salad—this adds a smoky, charred sweetness that elevates the dish.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 130 kcal |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Vitamin A | 395 IU |
| Vitamin C | 21.4 mg |
| Iron | 0.6 mg |
| Sugar | 4 g |
| Calcium | 8 mg |