Fresh Corn Salad, a delicious crowd-pleaser
Delicious, healthy and make-ahead, this Fresh Corn Salad is perfect for picnics, parties and potlucks. Leftovers are wonderful for lunch and dinner salads.
Servings: 11
Calories: 131kcal
Ingredients
Ingredients for the dressing:
- ¼ cup fresh lime juice
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 clove garlic finely minced
- 1 teaspoon salt
Ingredients for the salad
- 15 ears corn
- 1 medium red onion diced in ¼-inch pieces
- 1 medium yellow bell pepper diced in ¼-inch pieces
- 2 medium jalapeño finely chopped
- ¾ cup finely chopped cilantro plus whole cilantro leaves for garnish if desired
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
See Café Tips above in post for more detailed instructions and extra tips.
Nutrition
Calories: 131kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 232mg | Potassium: 346mg | Fiber: 3g | Sugar: 9g | Vitamin A: 460IU | Vitamin C: 12.6mg | Calcium: 6mg | Iron: 0.9mg