Corn Salad
This vibrant and crunchy corn salad combines sweet corn, crisp bell peppers, and fresh herbs in a zesty lime dressing.
Ingredients
- •4 cups fresh corn kernels (cut from about 5-6 ears of corn)
- •1 red bell pepper, finely diced
- •1 medium red onion, finely chopped
- •1/2 cup fresh cilantro, chopped
- •1/4 cup extra virgin olive oil
- •3 tablespoons fresh lime juice
- •1 teaspoon ground cumin
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup crumbled feta cheese (optional)
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) or heat a large skillet over medium-high heat.
- 2
If roasting, toss the corn kernels with 1 tablespoon of olive oil and spread them on a baking sheet; roast for 25 to 30 minutes until slightly charred. If pan-roasting, cook in a dry skillet for 10 to 12 minutes, stirring occasionally, until golden brown.
- 3
Transfer the roasted corn to a large mixing bowl and let it cool to room temperature.
- 4
Add the diced red bell pepper, chopped red onion, and fresh cilantro to the bowl with the corn.
- 5
In a small bowl, whisk together the remaining olive oil, fresh lime juice, ground cumin, salt, and black pepper to create the dressing.
- 6
Pour the dressing over the corn mixture and toss gently until everything is evenly coated.
- 7
If desired, gently fold in the crumbled feta cheese just before serving.
- 8
Taste and adjust seasoning with additional salt or lime juice if needed.
💡 Chef tips
- You can use frozen or canned corn in a pinch, but fresh sweet corn yields the best texture and flavor.
- This salad can be made a few hours in advance and stored in the refrigerator, allowing the flavors to meld beautifully.
- To keep the recipe strictly pareve, simply omit the optional feta cheese.
✅ How it should turn out
The finished corn salad is a colorful, refreshing side dish that offers a perfect balance of sweet, smoky corn, crisp vegetables, and a tangy lime dressing.