Quick Corn Salad
Bursting with vibrant flavors and refreshing crunch, this Quick Corn Salad is the ultimate no-cook side dish for busy days and summer gatherings. Featuring naturally sweet corn kernels paired with juicy cherry tomatoes, crisp cucumbers, red bell peppers, and zesty red onion, this colorful salad is a feast for both the eyes and palate. Tossed in a bright lime and olive oil dressing with a hint of cumin for depth, it's ready in just 10 minutes—perfect for last-minute meals or barbecue spreads. Whether served chilled or at room temperature, this healthy, veggie-packed recipe is a crowd-pleaser that celebrates fresh ingredients and bold, zesty flavors. Keywords: quick corn salad, easy corn recipes, summer side dishes, fresh vegetable salad.
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Recipe Information
Ingredients
- 2 cups fresh or frozen corn kernels
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large red bell pepper
- 0.25 cup red onion
- 2 tablespoons fresh cilantro or parsley
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon ground cumin (optional)
Instructions
If using frozen corn, thaw it completely and pat it dry with a paper towel. If using fresh corn, remove kernels from the cob and briefly blanch them in boiling water for 2 minutes, then drain well.
Slice the cherry tomatoes in halves or quarters, depending on their size.
Dice the cucumber into small, bite-sized pieces, leaving the skin on for extra texture if desired.
Core and dice the red bell pepper into small pieces.
Finely chop the red onion and fresh cilantro or parsley.
In a large mixing bowl, combine the corn, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro or parsley.
In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, and ground cumin (if using) to make the dressing.
Pour the dressing over the corn mixture and toss gently to ensure everything is evenly coated.
Taste and adjust seasoning if needed. Let the salad sit for 5-10 minutes to allow the flavors to meld, or serve immediately.
Optional: Refrigerate for up to an hour before serving for a colder, crisper salad.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 40.3 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2193 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
