Fresh Corn and Veggie Delight

This vibrant corn salad celebrates summer's bounty with crisp vegetables and a zesty lime dressing. Perfect for backyard barbecues or quick weeknight sides, it's become my go-to dish when fresh corn is at its peak sweetness.

I first made this corn salad for a family reunion picnic when temperatures soared above 90°F. The bowl emptied before any other dish, and now I'm required to bring it to every summer gathering.

Ingredients

• Fresh sweet corn kernels: From about 3 medium ears, the natural sweetness forms the foundation of this salad. Select corn with bright green husks and golden silks.
• Red bell pepper: Adds vibrant color and sweet crunch. Look for firm peppers with glossy skin.
• Cucumber: Provides refreshing texture and coolness. English cucumbers work best for their thinner skin.
• Red onion: Delivers a sharp bite that balances the sweet elements. Soak in cold water for 10 minutes if you prefer milder flavor.
• Fresh cilantro: Brings herbal brightness, though parsley works for cilantro-averse guests.
• Lime juice: Freshly squeezed provides acidity that preserves the vegetables' freshness.
• Extra virgin olive oil: Adds richness and helps carry flavors throughout the salad.
• Salt and pepper: The finishing touch that brings all flavors together.

Step-by-Step Instructions

Prepare the corn:

Remove husks and silk from corn ears. Stand each ear upright on its flat end and carefully slice downward with a sharp knife to remove kernels. Work your way around the cob, collecting all the sweet kernels and any corn milk that releases.

Prep the vegetables:

Dice red bell pepper into pieces approximately the same size as corn kernels for consistent texture. Cut cucumber into similar sized pieces, removing seeds if they're particularly large. Finely dice red onion to distribute its flavor throughout the salad without overwhelming bites.

Combine vegetables:

In a large mixing bowl, gently toss together the corn kernels, diced red bell pepper, cucumber pieces, and finely chopped red onion. Add fresh cilantro and mix lightly to distribute the herbs evenly throughout.

Create the dressing:

In a small bowl, whisk together the freshly squeezed lime juice and extra virgin olive oil until well combined. Season with salt and freshly ground black pepper to taste, starting with about 1/4 teaspoon of each and adjusting as needed.

Dress the salad:

Pour the lime dressing over the vegetable mixture. Using two large spoons, gently fold the ingredients together until all vegetables are lightly coated with dressing. Take care not to mash the delicate vegetables.

Chill and marinate:

Cover the bowl and refrigerate for at least 30 minutes, though 1-2 hours is ideal. This resting time allows flavors to meld together while maintaining the crisp texture of the vegetables.

Pin to Favorites

The sweet corn is undoubtedly the star of this recipe. During peak season, I often double the corn proportion because nothing compares to that burst of summer sweetness. My grandmother taught me to run the back of my knife down the cob after removing the kernels to capture the corn milk that adds incredible natural creaminess.

Make It Your Own

This corn salad welcomes creative additions based on what you have available. Cherry tomatoes add juicy pops of flavor, while diced avocado brings creamy richness. For a protein boost, add black beans or crumbled feta cheese. Jalapeño delivers welcome heat for those who enjoy spice. The recipe serves as a perfect canvas for your personal touch.

Storage Tips

This corn salad stays fresh in an airtight container in the refrigerator for up to 3 days, though the vegetables will gradually release moisture. For best results, consume within 48 hours when the textures remain at their peak. If making ahead for an event, consider adding the dressing just before serving to maintain maximum crispness. The salad does not freeze well due to the high water content of the fresh vegetables.

Serving Suggestions

Serve this vibrant salad alongside grilled chicken, fish, or burgers for a complete summer meal. It makes an excellent addition to taco bars, providing fresh contrast to rich fillings. For a light lunch, spoon it over mixed greens or into lettuce cups. I often bring it to potlucks in a clear glass bowl to showcase the beautiful colors that never fail to attract compliments and recipe requests.

Pin to Favorites

This corn salad is a celebration of fresh, summer ingredients, easy to customize and sure to impress at any meal or gathering.

Frequently Asked Questions

→ Can I use frozen or canned corn instead of fresh corn?

Yes, you can substitute fresh corn with frozen or canned corn. Be sure to thaw and drain frozen corn or rinse canned corn before use to preserve the salad's freshness.

→ How far in advance can I make the salad?

You can prepare the salad a day in advance. Store it in the refrigerator to let the flavors meld, but add the dressing closer to serving time for the freshest taste.

→ What other vegetables can I add to this salad?

Feel free to include vegetables like cherry tomatoes, avocado chunks, or shredded carrots for more color and variety.

→ Can I make this salad without cilantro?

If you don’t enjoy cilantro, you can replace it with fresh parsley, dill, or leave it out entirely depending on your preference.

→ How do I adjust the flavor of the dressing?

You can tweak the dressing by adjusting the lime juice for more tanginess, adding honey for sweetness, or incorporating a pinch of chili flakes for some heat.

→ Can I make the salad oil-free?

Yes, you can skip the olive oil and increase the lime juice for a lighter and tangier dressing.