Rainbow Corn Salad (Dairy-Free)

Name: Rainbow Corn Salad (Dairy-Free)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Ingredients: 4 ears of corn; 1 orange bell pepper (130g); 1/2 medium red onion (120g); 2 cups cherry tomatoes; 2 Tbsp light mayo (30g); 1 Tbsp olive oil (15g); 1 Tbsp red wine vinegar (15g); 1 lime (20g); 1/2 cup basil; 1/2 Tbsp Italian seasoning; Pinch of salt and freshly cracked black pepper

User Reviews

5.0

30 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
8 servings
Calories
87 kcal
Course
Side Dish
Cuisine
American

Rainbow Corn Salad (Dairy-Free)

Heidi Hunt

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This Rainbow Corn Salad with is filled with fresh flavors and vibrant colors, making it the ultimate summer side dish! And it's so easy to make, each serving is less than 100 calories, and everyone will love it!

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Ingredients

Servings

4 ears of corn shucked, or 2.5 cups (300g) canned or frozen*
1 orange bell pepper (130g) finely diced
1/2 medium red onion (120g) finely diced
2 cups cherry tomatoes halved
2 Tbsp light mayo (30g) Greek yogurt or sour cream
1 Tbsp olive oil (15g)
1 Tbsp red wine vinegar (15g)
1 lime (20g) juiced
1/2 cup basil chopped
1/2 Tbsp Italian seasoning
Pinch of salt and freshly cracked black pepper to taste

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Instructions

To roast corn: Preheat oven to 350℉. Line a baking sheet with parchment paper and add ears of corn. Roast for 25 minutes. To grill corn: Preheat a grill (or grill pan) to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until charred to liking. Let corn cool, then slice the kernels off. If using frozen, defrost before using.
To a large bowl, add the mayo, olive oil, vinegar, and lime juice. Whisk together.
Then add the rest of the ingredients- the corn, bell pepper, red onion, tomatoes, basil, Italian seasoning, salt and pepper. Toss everything together well.
Taste and add more salt, pepper, Italian seasoning, mayo or lime juice as needed. For best results, cover and chill for a few hours before serving.

Equipments used:

Notes

Corn: I usually prefer fresh corn that i've roasted or grilled (especially when serving for a crowd) but I use canned and frozen frequently too to save time. If using frozen I love using fire roasted corn.
To make vegan: use vegan mayo.
To store: store leftover corn salad in an airtight container in the fridge for 3-4 days.
Tips for best corn salad:
Use fresh vegetables. Because this is a chilled salad, the fresher the vegetables, the fresher this salad is going to taste. Save skeptical looking fruits and vegetables for a recipe where we're cooking or baking with them.
Use a vegetable chopper to finely dice the red onion and bell pepper. I don't know the magic behind it but the smaller they are the better this salad tastes. Not to mention it saves time!
Grill your corn. Y'all know i'm all about connivence and use frozen and canned corn for this recipe plenty. But of course when we take the extra step and grill the corn it's gonna be elite! If I'm cooking for a crowd i'll usually take this extra step.
Let chill. This is one of those salads that tastes BEST once the flavors have had time to come together! Ideally, let corn salad chill in fridge for a minimum of a few hours, up to 1-2 days.

Nutrition Information

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Serving 2/3 cup (115g) Calories 87kcal (4%) Carbohydrates 12.3g (4%) Protein 2.2g (4%) Fat 3.2g (5%) Saturated Fat 0.4g (2%) Fiber 2.1g (8%) Sugar 2.5g (5%)