Rainbow Corn Salad (Dairy-Free)
User Reviews
5
Rainbow Corn Salad (Dairy-Free)
Description
This salad begins by roasting or grilling fresh corn, which adds a slight char and depth to the kernels. Alternatively, canned or frozen corn can be used, with defrosting or heating as needed. The corn is mixed with finely diced orange bell pepper and red onion, halved cherry tomatoes, and chopped fresh basil for a fresh, textural variety.
The dressing is a blend of mayonnaise (or yogurt/sour cream alternatives), olive oil, red wine vinegar, and lime juice, providing creaminess along with acidity. Italian seasoning, salt, and freshly cracked black pepper round out the seasoning. Tossing all ingredients together coats the salad evenly, which is best after chilling to meld flavors.
This dairy-free salad is suitable for summer meals, potlucks, or as a side dish offering vibrant color and refreshing taste. Using fresh, high-quality vegetables enhances the flavor, and finer dicing of bell pepper and onion contributes to a balanced texture.
Leftovers keep well refrigerated for 3 to 4 days. Substitutions such as vegan mayo can adapt the salad for vegan diets.
Ingredients
- 4 corn shucked, or 2.5 cups (300g) canned or frozen, ears
- 1 orange bell pepper finely diced, 130g
- 1/2 red onion finely diced, medium, 120g
- 2 cups cherry tomato halved
- 2 Tbsp mayonnaise Greek yogurt or sour cream, light, 30g
- 1 Tbsp olive oil 15g
- 1 Tbsp red wine vinegar 15g
- 1 lime juiced, 20g
- 1/2 cup basil chopped
- 1/2 Tbsp Italian seasoning
- Pinch salt to taste, freshly cracked
- Pinch black pepper to taste, freshly cracked
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.
Notes
- Fresh roasted or grilled corn gives the best flavor, but canned or frozen fire-roasted corn work well to save time.
- Use a vegetable chopper to finely dice bell pepper and red onion for better texture and flavor balance.
- Chill the salad for several hours before serving to blend flavors well.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For a vegan version, use vegan mayonnaise in place of regular mayo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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