Fresh Summer Corn Salad
A vibrant and refreshing side dish that captures the sweet, crisp essence of summer corn with a zesty lime dressing.
Ingredients
- •4 cups fresh corn kernels (cut from about 4 ears of corn)
- •1 red bell pepper, finely diced
- •1/2 red onion, finely diced
- •1/2 cup fresh cilantro, chopped
- •1 jalapeño, seeded and minced (optional)
- •3 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 a large skillet over medium-high heat with a drizzle of oil and sauté the corn kernels for about 8-10 minutes until lightly charred and tender, then set aside to cool completely.
- 2
In a large mixing bowl, combine the cooled corn, diced red bell pepper, red onion, cilantro, and jalapeño.
- 3
In a small jar or bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper until emulsified.
- 4
Pour the dressing over the corn mixture and toss thoroughly to combine all ingredients.
- 5
Let the salad sit at room temperature for 15 minutes before serving to allow the flavors to meld together.
💡 Chef tips
- If fresh corn is out of season, you can use high-quality frozen corn; just thaw it and pat it very dry before sautéing.
- This salad can be made up to 24 hours in advance; keep it refrigerated and add the fresh cilantro just before serving to keep it bright green.
- For a creamier texture without dairy, add half a diced avocado right before serving.
✅ How it should turn out
The finished salad should be a colorful mix of bright yellow, red, and green, with a sweet, smoky corn flavor balanced by the sharp acidity of lime and a refreshing herbal finish.