Soy-Free Sweet Corn Salad
Bright, refreshing, and bursting with vibrant flavors, this Soy-Free Sweet Corn Salad is a delightful summer dish that’s perfect for any occasion! Featuring crisp kernels of freshly cooked or grilled corn, crunchy red bell peppers, juicy cherry tomatoes, and cooling English cucumber, this salad provides a stunning medley of textures and colors. Tossed in a zesty lime and olive oil dressing sweetened with a touch of honey (or maple syrup for a vegan twist) and seasoned with cumin, salt, and pepper, every bite is packed with flavor. Ready in just 30 minutes, this healthy, gluten-free, and soy-free recipe is an ideal side dish for barbecues, potlucks, or light lunches. Serve it chilled for the ultimate refreshing treat, and don’t forget the optional sprinkle of fresh cilantro for a fragrant finish!
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Recipe Information
Ingredients
- 4 ears fresh corn (about 4 medium ears)
- 1 medium red bell pepper, diced
- 1 medium English cucumber, diced
- 1.5 cups cherry tomatoes, halved
- 0.5 medium red onion, finely chopped
- 0.25 cup fresh cilantro, chopped (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey (or maple syrup for vegan option)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Carefully remove the husks and silk from the corn. Bring a large pot of salted water to a boil.
Add the corn to the boiling water and cook for 5-7 minutes, or until tender and cooked through. Alternatively, you can grill the corn for a smoky flavor.
Once the corn is cooked, transfer it to a plate and let it cool until it is safe to handle.
Using a sharp knife, carefully cut the kernels off the cob. Transfer the kernels to a large salad bowl.
Add the diced red bell pepper, cucumber, cherry tomatoes, red onion, and cilantro (if using) to the bowl with the corn.
In a small mixing bowl, whisk together the olive oil, lime juice, honey (or maple syrup), cumin, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.
Taste and adjust seasoning as needed. Add more lime juice or a pinch of salt if desired.
Cover and refrigerate the salad for 15-20 minutes to allow the flavors to meld together, or serve immediately if preferred.
Garnish with additional cilantro before serving, if desired.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 363.6 g | 132% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 88.8 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5330 mg | 113% | |
*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.
