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Corn Salad

A vibrant and refreshing corn salad perfect for summer gatherings, combining corn, cherry tomatoes, and bell peppers for a burst of flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups corn (fresh, frozen, or canned) If using canned corn, rinse well to reduce sodium content.
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup red bell pepper (diced)
  • 1/4 cup red onion (finely chopped) Can be replaced with green onions if preferred.
  • 1/4 cup cilantro (chopped)
  • 1 unit lime (juice of)
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Start by gathering all your ingredients. If using fresh corn, grill or boil it for a few minutes to enhance its flavor. For frozen corn, let it thaw and drain excess water. Rinse canned corn well.
Mixing
  1. In a large mixing bowl, combine 2 cups of corn, 1 cup of halved cherry tomatoes, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
  2. Squeeze the lime juice over the mixture, and sprinkle with salt and pepper to taste.
Finishing Touches
  1. Gently toss all ingredients together until well combined.
  2. You can serve it immediately or let it chill in the refrigerator for 30 minutes to enhance the flavors.

Notes

Feel free to swap ingredients based on preferences. Avoid overdressing the salad. Store leftovers in an airtight container in the fridge for up to three days.