Corn Salad Recipe
Fresh corn on the cob and cherry tomatoes from the garden make this Corn Salad easy and delicious!
Servings 8 people
Calories 93kcal
Ingredients
Lime Basil Salad Dressing
- 1/4 cup fresh basil thinly sliced
- 3 Tbsp olive oil
- 2 tsp fresh lime juice
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Corn Salad
- 2 cups fresh corn off the cob
- 2 cups cherry tomatoes halved
- 1 cup cucumber peeled and diced
- 1 jalapeno pepper seeded and chopped
- 1/2 cup red onion diced
Instructions
- Mix together basil, oil, lime juice, sugar, salt and pepper. Stir and allow flavors to blend.
- Mix together corn, tomatoes, cucumber, jalapeno and red onion in a bowl. Stir gently to combine.
- Pour dressing over mixture and toss to coat.
- Refrigerate until ready to eat.
Notes
- Use the freshest ingredients. This salad is simple, so the flavor really depends on the quality of your corn and tomatoes. Fresh, in-season produce will give you the best flavor.
- Cut the corn off the cob without a mess. Stand the cooked cob upright in the center of a Bundt pan and slice downward. The kernels will fall right into the pan instead of all over your counter.
- Let the flavors mingle. After adding the basil dressing, let the salad sit for 15–30 minutes before serving. This gives the tomatoes and corn time to soak up all that delicious flavor.
- Make it year-round. When fresh corn isn’t available, use frozen corn. Thaw it completely and pat it dry before adding it to the salad so you don’t introduce extra moisture.
Nutrition
Calories: 93kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 156mg | Potassium: 225mg | Fiber: 1g | Sugar: 4g | Vitamin A: 322IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 1mg