Fresh Summer Corn Salad
A vibrant and refreshing side dish that highlights the natural sweetness of charred corn with a zesty lime dressing.
Ingredients
- •4 cups fresh corn kernels (about 4 ears of corn)
- •1 tablespoon olive oil
- •1/2 cup red onion, finely diced
- •1/2 cup red bell pepper, finely diced
- •1/2 cup fresh cilantro, chopped
- •1 jalapeño, seeded and minced
- •2 tablespoons extra virgin olive oil
- •2 tablespoons fresh lime juice
- •1/2 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Add the corn kernels to the skillet and cook, stirring occasionally, for about 8-10 minutes until the corn is golden brown and slightly charred.
- 3
Remove the corn from the heat and transfer it to a large mixing bowl to cool slightly.
- 4
Add the diced red onion, red bell pepper, cilantro, and jalapeño to the bowl with the corn.
- 5
In a small jar or bowl, whisk together the extra virgin olive oil, lime juice, cumin, salt, and pepper.
- 6
Pour the dressing over the corn mixture and toss well to combine all ingredients.
- 7
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- For a deeper flavor, grill the corn on the cob before cutting the kernels off the cob.
- This salad can be made up to 4 hours in advance; keep it refrigerated and add the fresh cilantro just before serving for the best color.
- If you prefer a creamier texture, you can fold in a half-cup of diced avocado right before serving.
✅ How it should turn out
The finished salad is colorful and bright, with a perfect balance of sweet charred corn, crunchy vegetables, and a tangy, zesty finish.