Description
This vibrant Corn Salad is a delightful blend of fresh corn and crunchy vegetables, making it the perfect addition to your summer gatherings or family dinners. Bursting with flavor and color, this simple recipe combines sweet corn, crisp cucumber, juicy cherry tomatoes, and aromatic basil, all drizzled in a light dressing of olive oil and vinegar. Not only is it quick to prepare in just 10 minutes, but it’s also a healthy choice packed with nutrients. Whether served alongside grilled meats or enjoyed on its own as a refreshing lunch, this Corn Salad will impress your guests and elevate any meal.
Ingredients
- 4 cups corn
- 1 cup English cucumber (quartered)
- 1/4 large red onion (diced)
- 1 cup cherry tomatoes (cut in half)
- 1/4 cup basil leaves (cut into small strips)
- 3 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Boil water in a large pot with a pinch of salt. Cook shucked corn for 5 minutes until tender. Allow to cool before cutting kernels from the cob.
- In a mixing bowl, combine cooked corn with quartered cucumber, diced red onion, halved cherry tomatoes, and sliced basil.
- Whisk together olive oil, white vinegar, lime juice, salt, and pepper in a small bowl.
- Pour the dressing over the vegetable mixture and toss gently until evenly coated.
- Serve immediately or chill in the refrigerator for up to 30 minutes before serving for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added crunch, consider including chopped bell peppers or radishes. To customize the salad further, you can add avocado slices or substitute feta cheese with your favorite cheese.