Too hot to turn on the oven? This one’s for you. This Fresh Corn Salad is like sunshine in a bowl. It is bright, crunchy, and incredibly refreshing on a warm day.
Summer is the best time for sweet, juicy corn. This recipe makes the most of that seasonal flavor. It is the perfect companion for your next backyard BBQ or family picnic.
Why This Recipe Is a Winner
This recipe is a winner because it is ready in 20 minutes. You don’t need fancy equipment or hours in the kitchen. It uses simple ingredients that let the produce shine.
It is a total crowd-pleaser at any gathering. The colors are beautiful and the taste is even better. Your friends will definitely ask for the recipe before the night ends.
Simple Method
Making this salad is very straightforward and stress-free. You give the corn a quick three-minute boil. Then, you just toss everything together in one big bowl. Even if you are a beginner, you can master this dish easily.
Ingredients You’ll Need
These ingredients are mostly fresh produce at its peak. They create a wonderful balance of sweet and tangy flavors.
- 4 ears fresh sweet corn, husked and kernels removed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Directions
- Bring a medium pot of salted water to a boil.
- Add corn kernels and cook for 3 minutes.
- Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked corn, cherry tomatoes, red onion, and jalapeño.
- Whisk together olive oil, lime juice, salt, and pepper in a small jar.
- Drizzle the dressing over the corn mixture and toss thoroughly.
- Incorporate the chopped cilantro and serve immediately or chill.
Best Ways to Enjoy It
Serve this salad chilled for the best experience. It pairs perfectly with grilled chicken or flaky white fish. You can also scoop it up with salty tortilla chips.
Pack it in a cooler for a beach day or park picnic. It stays fresh and crisp even after a few hours. Your family will love having this healthy side ready to go.
Storage & Reheating
Keep any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. The flavors actually meld and improve the next day.
Do not freeze this salad as the tomatoes will get mushy. Give it a quick stir before serving again. If it looks dry, add a tiny squeeze of fresh lime.
Tips for Best Results
- Use the freshest corn you can find at the market.
- Don’t overcook the corn to keep that satisfying crunch.
- Remove the jalapeño seeds if you want a milder flavor.
- Always use fresh lime juice instead of the bottled kind.
- For a potluck, double the batch to feed a big crowd.
- Add the cilantro right before serving to keep it bright green.
- Use a sharp knife to safely cut corn off the cob.
Ways to Switch It Up
- Add crumbled feta cheese for a salty, creamy kick.
- Swap the cilantro for fresh basil if you prefer.
- Toss in some diced avocado for extra healthy fats.
- Add black beans to make it a more filling lunch.
Common Questions
Can I use canned or frozen corn?
Yes, you can use canned or frozen corn if fresh isn’t available. Just make sure to drain and pat it dry first. The flavor won’t be quite as sweet, but it still works.
Is this salad spicy?
The jalapeño adds a very mild heat if you remove the seeds. If you are serving picky kids, you can leave it out entirely. It will still taste wonderful and fresh.
I hope this bright Fresh Corn Salad brings a little extra joy to your summer table. It is such a simple way to celebrate the season with the people you love. Happy cooking!
— Lidia
Fresh Corn Salad
Ingredients
- 4 ears fresh sweet corn, husked and kernels removed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalape ño, seeded and minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
Instructions
- Bring a medium pot of salted water to a boil.
- Add corn kernels and cook for 3 minutes; drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked corn, cherry tomatoes, red onion, and jalapeño.
- Whisk together olive oil, lime juice, salt, and pepper in a small jar or bowl.
- Drizzle the dressing over the corn mixture and toss thoroughly.
- Incorporate the chopped cilantro and serve immediately or chill.
