This colorful corn salad brings a burst of sunshine to your table! Packed with sweet corn, crunchy peppers, and fresh herbs, it’s perfect for summer gatherings.
I love how easy it is to whip up—just mix the ingredients and you’re ready to go! It’s a hit at picnics, and trust me, everyone goes back for seconds! 🌽☀️
Key Ingredients & Substitutions
Corn: Fresh corn brings a sweet crunch, but frozen corn works just fine too. If you’re in a pinch, canned corn can also substitute—just be sure to drain it well.
Bell Peppers: The mix of red and yellow peppers adds color and sweetness. Green peppers are more bitter, so I suggest sticking to sweet varieties. You could even try orange peppers for a fun twist!
Red Onion: This onion variety gives a nice bite to the salad. If you prefer a milder taste, opt for green onions instead. They add a fresh touch without overwhelming the flavors.
Jalapeño: If you’re not a fan of heat, skip the jalapeño or use a sprinkle of mild chili powder. For those who love spice, try adding diced serrano peppers for more kick!
Cilantro: Fresh cilantro brightens the dish, but if you’re not a fan, parsley makes a great substitute. It won’t be as zesty but still adds freshness!
How Do I Ensure the Perfect Dressing?
The dressing ties everything together, and getting it just right is key! Here’s a simple method:
- In a small bowl, whisk together lime juice, apple cider vinegar, olive oil, honey, and spices until smooth.
- Adjust flavors! Taste the dressing and tweak as needed. If it’s too tart, a little extra honey will balance it out.
- Pour it over your salad ingredients, gently tossing to coat every piece. This helps each bite burst with flavor!
Letting the salad sit in the fridge for about 30 minutes is essential. It allows the flavors to meld and intensify, making the salad even tastier.
Bright and Zesty Corn Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh or frozen corn kernels (if frozen, thawed)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This refreshing corn salad takes about 15 minutes to prep and an additional 30 minutes in the fridge to chill and let the flavors develop. In no time, you’ll have a delicious side dish ready for your summer meals!
Step-by-Step Instructions:
1. Prepare the Corn:
First, if you’re using fresh corn, bring a pot of water to boil. Cook the corn ears for about 4-6 minutes or until tender, then let them cool before cutting off the kernels. If you’re using frozen corn, just make sure it’s thawed and well-drained.
2. Mix the Veggies:
In a large mixing bowl, toss together the corn kernels, diced red and yellow bell peppers, finely chopped red onion, minced jalapeño (if using), halved cherry tomatoes, and chopped cilantro. This colorful mix will look beautiful!
3. Whisk the Dressing:
In a smaller bowl, whisk together the lime juice, apple cider vinegar, olive oil, honey, ground cumin, salt, and pepper until everything is well combined. This dressing adds the perfect zesty flavor!
4. Combine and Toss:
Pour the dressing over the salad mixture. Gently toss everything together to coat the ingredients evenly in the dressing. Be careful not to squish the tomatoes!
5. Taste and Season:
Give the salad a taste and adjust the seasoning if needed. Add more salt, pepper, or lime juice according to your preference!
6. Chill the Salad:
Cover the salad and place it in the refrigerator for at least 30 minutes. This chilling time helps the flavors meld together beautifully.
7. Serve and Enjoy:
Your bright and zesty corn salad is now ready to serve! Whether chilled or at room temperature, this dish is the perfect side for any summer gathering. Enjoy!
FAQ for Bright and Zesty Corn Salad
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can absolutely use canned corn! Just make sure to drain and rinse it well to remove excess sodium and preserve the salad’s fresh taste.
How Can I Make This Salad Vegetarian or Vegan-Friendly?
This salad is already vegetarian! To make it vegan, simply use agave syrup instead of honey, and you’re good to go!
What if I Want to Make This Salad Ahead of Time?
You can prepare the salad a few hours or even a day ahead! Just wait to add the dressing until about 30 minutes before serving to keep the ingredients crisp and fresh.
What Should I Serve with This Corn Salad?
This corn salad pairs perfectly with grilled meats, seafood, or as a topping for tacos! It’s also delicious served alongside other summer sides like coleslaw or pasta salad.
