Name: Corn Salad Recipe: Fresh and Vibrant
Prep time: 15 min
Total time: 30 min
Ingredients: 4 cups corn; 1 cup cherry tomatoes; ½ cup cucumber; ½ cup red bell pepper; ¼ cup red onion; 1 jalapeño; ¼ cup cilantro; 3 tbsp lime juice; 2 tbsp olive oil; 1 tsp honey; ½ tsp cumin; Optional: Cotija; Suggested Pairings: Tacos (burgers)

Introduction

Table of Contents

Corn Salad is a fresh, vibrant side dish, perfect for summer barbecues, picnics, or weeknight dinners. This no-cook recipe, featuring sweet corn kernels in a zesty lime dressing with crisp vegetables, delivers bright, juicy flavor with satisfying crunch. Presented in a white ceramic bowl, optionally garnished with cilantro and lime wedges, this Corn Salad offers a colorful, appetizing aesthetic that elevates any plate. This recipe provides a simple mixing method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to salad that brings sunny, crowd-pleasing charm to any occasion.

Ingredients

For the Corn Salad:

4 cups fresh corn kernels (from 5–6 ears) or frozen (thawed)
1 cup cherry tomatoes, halved
½ cup diced cucumber
½ cup diced red bell pepper
¼ cup finely diced red onion
1 jalapeño, seeded and minced (optional)
¼ cup chopped fresh cilantro

For the Lime Dressing:

3 tbsp lime juice (from 2 limes)
2 tbsp olive oil
1 tsp honey (or agave)
½ tsp ground cumin
½ tsp kosher salt
¼ tsp black pepper
¼ tsp chili powder (optional)

Serving:

Optional: Extra cilantro, lime wedges, cotija cheese
Suggested Accompaniments: Grilled chicken, tacos, burgers
Suggested Pairings: Iced tea, light beer
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Large mixing bowl, whisk, sharp knife

Step-by-Step Process

Prep Fresh Corn (if using): Stand each ear upright in a large bowl. Use a sharp knife to slice kernels off the cob, rotating as you go. Cut close to the cob to capture sweet juices without tough bits. One medium ear yields about ¾ cup. For frozen corn, thaw fully and pat dry with paper towels to remove excess moisture.
Dice Vegetables Uniformly: Halve cherry tomatoes. Dice the cucumber and red bell pepper into ¼-inch pieces for even bites. Finely dice red onion—small pieces distribute flavor without overwhelming. Mince jalapeño finely, removing seeds and ribs for mild heat. Uniform cuts ensure balanced texture.
Make Lime Dressing: In a small bowl, whisk lime juice, olive oil, honey, cumin, salt, black pepper, and chili powder (if using). Whisk vigorously for 30 seconds until emulsified and the honey dissolves. Taste and adjust—add more lime for tang or honey for sweetness.
Combine Vegetables: In a large mixing bowl, gently toss corn kernels, tomatoes, cucumber, bell pepper, red onion, jalapeño, and cilantro. Use a spatula to distribute colors evenly. The large bowl prevents crushing delicate ingredients.
Dress the Salad: Pour dressing over vegetables. Toss gently but thoroughly for 1 minute, ensuring every piece is lightly coated. The salad should be moist but not swimming—excess dressing can be reserved.
Rest for Flavor: Cover and refrigerate 15–30 minutes. Toss once halfway. This brief rest allows flavors to meld and corn to absorb dressing without softening too much.
Adjust Before Serving: Remove from fridge. Give a final gentle toss. Taste and add a pinch of salt or a squeeze of lime if needed. If too wet, drain lightly with a slotted spoon.
Serve: Transfer to a white ceramic bowl. Garnish with extra cilantro leaves and lime wedges. Crumble cotija cheese on top if desired. Serve chilled.

Tips for Better Corn Salad

cut corn fresh for sweetest flavor—frozen works in winter
dice vegetables small for balanced bites
whisk dressing until fully emulsified
rest at least 15 minutes—flavor deepens with time
present in a white ceramic bowl to showcase the rainbow colors
make up to 4 hours ahead; refresh with lime
double for crowds—perfect potluck dish
enhance aesthetic: arrange lime wheels around edge

Variations and Customization

Mexican Street Corn Salad: Add cotija, mayo, tajín, and extra lime.
Black Bean Corn Salad: Add 1 can of drained black beans and avocado.
Southwest Version: Include ½ cup cooked quinoa and chipotle dressing.
Creamy Corn Salad: Stir in ¼ cup Greek yogurt or sour cream.
Vegan: Naturally vegan; skip cheese or use plant-based.
Grilled Corn Salad: Char corn on the grill before cutting.
Fruit Twist: Add diced mango or pineapple for sweetness.
Herb Swap: Use basil or mint instead of cilantro.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 3 days.
Do not freeze—texture becomes mushy upon thawing.
Refresh day 2+ with a splash of lime and a pinch of salt.
Serve chilled for maximum crispness.
Pair with iced tea or light beer to complement the zesty brightness.
Present in a white ceramic bowl with garnishes for a fresh, summery charm.

Nutritional Information

Based on 6 servings (about 1 cup each):

Calories: 140 kcal
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 220mg
Total Carbohydrates: 22g
Dietary Fiber: 3g
Sugars: 8g
Protein: 3g
Vitamin A: 20% Daily Value
Vitamin C: 50% Daily Value
Calcium: 2% Daily Value
Iron: 6% Daily Value

Note: Values without cheese (Mexican or creamy versions increase calories). Naturally gluten-free and vegan.

Conclusion

This Corn Salad recipe delivers fresh, vibrant flavor with juicy corn and crisp vegetables in every bite. It transforms simple produce into a summer essential. Its no-cook assembly and colorful presentation make it a go-to. The zesty lime dressing and sweet crunch delight every forkful. It’s sure to be a cherished recipe, loved for its sunny, crowd-pleasing charm.