Fresh Corn Salad
User Reviews
5
Fresh Corn Salad
Description
Fresh Corn Salad features tender corn kernels cooked briefly until bright yellow, then mixed with quartered cherry tomatoes, sliced cucumber, and finely diced red onion for varied textures and fresh flavors. The dressing of olive oil and apple cider vinegar complements the salad with acidity and richness. A hint of kosher salt and black pepper season the vegetables, while fresh parsley or similar herbs add a green herbal note. This salad is versatile and can accompany grilled dishes or be served on its own as a light, crisp accompaniment.
The short cooking time for corn preserves its sweetness and snap, and the inclusion of fresh vegetables keeps the salad crunchy. The vinegar-based dressing brightens the overall flavor without overpowering the ingredients.
If desired, grilling corn instead of boiling enhances the salad with a smoky char, adding depth. This salad is best served chilled or at room temperature.
Store leftovers in the refrigerator in an airtight container for up to four days to maintain freshness. Cool grilled corn completely before removing kernels to prevent moisture runoff in the salad.
Ingredients
- 3 cups corn kernels about 4 cobs of corn
- 1 cup cherry tomato quartered
- 1 cup cucumber sliced
- ¼ cup red onion finely diced
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar or rice vinegar
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper
- 1 tablespoon parsley cilantro, basil, or dill, chopped, fresh
Instructions
- Bring a large pot of salted water to a boil. Add the corn and cook for 3 to 4 minutes or until the kernels turn bright yellow (alternately, the corn can be grilled).
- Drain the corn and cool completely. Use a sharp knife to remove the kernels from the corn cob.
- In a large bowl, combine the corn kernels, cherry tomatoes, diced cucumbers, and red onion.
- Drizzle the olive oil and apple cider vinegar over the salad.
- Season generously with salt & pepper to taste and toss well to combine.
- Just before serving, sprinkle with fresh herbs toss to combine.
Notes
- Grilling the corn adds a smoky flavor that enhances the salad's taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Cool the corn completely before removing kernels to maintain texture in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103 | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Sodium | 117mg | 5% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 7mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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