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This vibrant corn salad celebrates summer's bounty with crisp vegetables and a zesty lime dressing. It's the perfect side dish I turn to when corn is at its peak sweetness and I need something that complements virtually any main course without stealing the show.
I first made this salad for a family reunion picnic where the temperature hit 95 degrees. Nobody wanted to eat anything heavy, but this disappeared within minutes and I've been asked to bring "that corn thing" to every gathering since.
Ingredients
- Fresh sweet corn kernels: Properly selected at the height of summer will deliver natural sweetness that forms the foundation of this salad
- Red bell pepper: Adds a pop of color and sweet crunch that complements the corn beautifully
- Cucumber: Contributes refreshing hydration and textural contrast to balance the starchier corn
- Red onion: Delivers a gentle bite that awakens the palate; look for smaller bulbs which tend to be milder
- Fresh cilantro: Brings brightness and herbal notes that tie all the flavors together
- Lime juice: Provides essential acidity that prevents the salad from tasting flat; always use fresh
- Extra virgin olive oil: Adds richness and helps carry flavors throughout the dish; choose a good quality bottle
- Salt and pepper: These simple seasonings enhance all the natural flavors at work
Step-by-Step Instructions
- Prepare the Corn:
- Using a sharp knife, stand each ear of corn vertically on a cutting board and carefully slice downward to remove the kernels. Rotate the cob as you go to ensure you get all the kernels. Work over a large bowl to catch any kernels that try to escape.
- Prep the Vegetables:
- Dice the bell pepper and cucumber into pieces approximately the same size as the corn kernels for consistent texture throughout the salad. Finely chop the red onion to distribute its flavor without overwhelming any single bite. Rough chop the cilantro, including some of the tender stems for additional flavor.
- Combine Base Ingredients:
- In your serving bowl, gently combine the corn, bell pepper, cucumber, red onion, and cilantro. Use a large spoon or spatula to mix everything evenly without crushing the delicate vegetables.
- Create the Dressing:
- Whisk together the lime juice and olive oil until they form a temporary emulsion. Season with salt and pepper, starting with about 1/4 teaspoon of each, then adjusting to taste. The dressing should taste bright and slightly salty.
- Dress the Salad:
- Pour the dressing over the vegetable mixture and toss gently until everything is evenly coated. Be careful not to overmix which can bruise the herbs and vegetables.
- Rest and Serve:
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This resting period lets the flavors meld together and develop complexity. Toss once more just before serving.
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The cilantro might be controversial for some, but it's truly what makes this salad special in my home. My daughter, who typically avoids anything green, specifically requests "extra leaves" in her portion, which feels like a parenting victory every time.
Make Ahead Tips
This corn salad actually improves with a little time, making it perfect for meal prep. You can prepare it up to 24 hours in advance, but I recommend adding the cilantro just before serving to maintain its vibrant color and flavor. Store it in an airtight container in the refrigerator, and give it a gentle toss before serving to redistribute the dressing.
Seasonal Variations
While peak summer corn makes the best version of this salad, you can adapt it year round. In winter, substitute thawed frozen corn kernels briefly sautéed to enhance their sweetness. In spring, add fresh peas or asparagus tips. For fall, incorporate diced apple or dried cranberries for a seasonal twist that still maintains the salad's fresh character.
Serving Suggestions
This versatile salad shines alongside grilled proteins like chicken, fish, or plant based alternatives. It also makes an excellent filling for tacos or topping for grilled flatbread. For a more substantial meal, fold in some black beans and diced avocado just before serving and enjoy it as a light main course with tortilla chips on the side.
The Raw Corn Debate
Many people wonder if corn needs to be cooked before using in salads, but fresh sweet corn is perfectly delicious and safe to eat raw. In fact, cooking can diminish some of its natural sweetness and crisp texture. However, if you prefer a slightly mellower flavor, you can briefly blanch the kernels in boiling water for 1 minute, then shock them in ice water before adding to the salad.
Frequently Asked Questions
- → How do I prepare fresh corn for the salad?
Shuck the corn and carefully slice the kernels off the cob using a sharp knife.
- → Can I use frozen or canned corn instead of fresh?
Yes, you can use frozen or canned corn when fresh corn is not available. Just ensure it’s thawed or drained properly.
- → What can I use instead of red bell pepper?
You can replace red bell pepper with yellow or orange bell pepper, or even diced tomatoes for a different flavor profile.
- → How long should I chill the salad before serving?
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- → What other herbs can I use instead of cilantro?
If you're not a fan of cilantro, try parsley or basil for a fresh twist.