Fresh Corn Salad, a delicious crowd-pleaser
User Reviews
5
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Prep Time
40 mins
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Cook Time
21 mins
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Total Time
1 hr 1 min
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Servings
11
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Calories
131 kcal
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Course
Side Dish, Salad, Condiments
Fresh Corn Salad, a delicious crowd-pleaser
Description
The salad’s base is fresh corn kernels prepared by cooking ears in the microwave, then removing the kernels after cooling. Diced red onion and yellow bell pepper add crunch and sweetness, while finely chopped jalapeño brings moderate heat. Cilantro adds brightness and herbal notes.
The dressing, made from lime juice, extra virgin olive oil, honey, ground coriander, cumin, garlic, and salt, provides a tangy, slightly sweet, and earthy flavor that complements the fresh vegetables. Tossing the salad with the dressing lightly coats the components, allowing their natural flavors to shine through.
This salad is suitable as a side for grilled meats, barbecue, or light meals. Garnishing with whole cilantro leaves adds freshness and visual appeal. The recipe includes tips for proper corn preparation to maximize ease and flavor.
Microwaving corn ears in pairs for 3-4 minutes softens kernels for easy cutting.After cooking, allow corn to cool before slicing off kernels to handle safely.Adjust dressing quantity to taste or serve extra at the table.Use fresh herbs and finely dice vegetables for best texture and flavor balance.
Ingredients
Ingredients for the dressing:
- ¼ cup lime juice fresh
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- ½ teaspoon ground coriander
- ½ teaspoon cumin ground
- 1 clove garlic finely minced
- 1 teaspoon salt
Ingredients for the salad
- 15 corn ears
- 1 red onion medium, diced in ¼-inch pieces
- 1 yellow bell pepper medium, diced in ¼-inch pieces
- 2 medium jalapeño finely chopped
- ¾ cup cilantro if desired, finely chopped plus whole leaves for garnish
Instructions
For the dressing:
- Combine all dressing ingredients in a jar and shake, shake, shake. Set aside.
For the salad:
- Place corn, two ears at a time, in the microwave and cook for 3-4 minutes (see notes above in post about preparing corn). Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1 ½ inches from end. Pull back husk and silks from the top (almost all of the silk should easily pull away). Slice kernels from husks and set aside.
- Combine corn, onion, bell pepper, jalapeño and herbs in a large bowl. Stir gently to combine. Add about ¼ cup of the dressing and stir to coat all ingredients. Taste and add more dressing if needed or serve extra dressing at the table.
- Garnish with cilantro leaves, if desired.
Notes
- Microwave corn in pairs for 3-4 minutes to soften before removing kernels.
- Allow corn to cool for 5 minutes after microwaving to handle easily.
- Slice kernels carefully from the cob, removing silk effectively.
- Toss salad gently to avoid bruising ingredients and maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 232mg | 10% |
| Potassium | 346mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 6mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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