Zesty Corn Salad
Brighten up your table with this Zesty Corn Salad, a vibrant, flavor-packed dish that's perfect for summer gatherings, potlucks, or a quick healthy lunch! Featuring sweet, juicy corn kernels paired with crisp red bell pepper, refreshing cucumber, tangy cherry tomatoes, and a pop of zesty lime juice, this easy-to-make salad bursts with freshness in every bite. Tossed in a light, citrusy dressing infused with a hint of honey, garlic, and ground cumin, it delivers the perfect balance of savory and sweet. For extra creaminess, consider topping it with optional crumbled feta cheese. Ready in just 15 minutes and requiring no cooking, this gluten-free and vegetarian recipe is as versatile as it is delicious. Best served chilled, this colorful corn salad is a true crowd-pleaser that’s sure to be a highlight of your seasonal spreads!
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Recipe Information
Ingredients
- 2 cups fresh corn kernels (from about 3 ears of corn)
- 1 medium red bell pepper
- 1 medium English cucumber
- 0.5 medium red onion
- 1 cup cherry tomatoes
- 0.25 cup cilantro, chopped
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 clove garlic, minced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup optional: crumbled feta cheese
Instructions
Prepare the fresh corn by either steaming, boiling, or grilling it briefly if preferred. Allow the kernels to cool, then use a sharp knife to carefully cut them off the cob. Measure out 2 cups of kernels and set aside.
Dice the red bell pepper and cucumber into small, bite-sized pieces. Finely dice the red onion. Halve the cherry tomatoes. Add all these vegetables to a large mixing bowl along with the corn.
Chop the cilantro finely and stir it into the bowl of vegetables.
In a small bowl or jar with a lid, combine the lime juice, olive oil, honey, minced garlic, ground cumin, salt, and black pepper. Whisk or shake well until the dressing is emulsified.
Pour the dressing over the vegetable mixture and toss everything together thoroughly to ensure even coating.
Taste the salad and adjust the seasoning with additional salt or pepper if needed.
Optional: Stir in the crumbled feta cheese for added creaminess and flavor.
Refrigerate the salad for at least 10–15 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 53.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 706 mg | 54% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2409 mg | 51% | |
*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.
