Get ready to transform your ordinary meal into an extraordinary culinary experience with this vibrant and refreshing Corn Salad! Imagine a dish that combines the sweet crunch of corn, the tangy brightness of lime, and the fresh kick of cilantro - all in one irresistible recipe that takes just 10 minutes to prepare. Whether you're looking for a quick side dish, a light lunch, or a crowd-pleasing potluck contribution, this Mexican-inspired salad is about to become your new summer obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 cups corn (fresh or canned)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- If using fresh corn, remove kernels from the cob by standing the corn upright and carefully slicing downward with a sharp knife. If using canned corn, drain and rinse the corn thoroughly.
- Prepare the vegetables by dicing the red onion into small, uniform pieces and halving the cherry tomatoes. Chop the fresh cilantro leaves finely.
- In a small bowl, whisk together olive oil, fresh lime juice, salt, and pepper to create the vinaigrette. Ensure the ingredients are well combined and emulsified.
- In a large mixing bowl, combine the corn kernels, halved cherry tomatoes, diced red onion, and chopped cilantro.
- Pour the prepared lime vinaigrette over the corn mixture and gently toss to ensure all ingredients are evenly coated with the dressing.
- Taste the salad and adjust seasoning with additional salt and pepper if needed.
- For best flavor, let the salad sit for 10-15 minutes at room temperature to allow the flavors to meld together before serving.
- Serve chilled or at room temperature as a refreshing side dish or light lunch.
Tips
- Corn Selection Matters: Fresh corn will give the best flavor, but high-quality canned corn works perfectly in a pinch. If using fresh corn, choose ears with bright, plump kernels.
- Knife Skills: When cutting corn kernels off the cob, use a sharp knife and a steady cutting board. Angle the knife downward and slice close to the cob to get maximum kernel yield.
- Flavor Enhancing Trick: Let the salad rest for 10-15 minutes before serving. This allows the vinaigrette to slightly marinate the vegetables, intensifying the overall taste.
- Temperature Tip: While the salad can be served chilled or at room temperature, letting it sit for a short while helps the flavors meld together beautifully.
- Customization Option: Feel free to add diced avocado or crumbled feta cheese for extra richness and complexity to the salad.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
