Description
A fresh, vibrant salad packed with sweet corn, juicy tomatoes, crisp cucumbers, and a zesty dressing—perfect for BBQs, picnics, or a light summer side!
Ingredients
Scale
- 3 cups fresh corn (about 4 ears, or use canned/drained or frozen/thawed)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 1/2 cup feta cheese or cotija cheese (optional)
- 1 avocado, diced (optional)
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (or lemon juice)
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Prepare the Corn:
- If using fresh corn, cut it off the cob and sauté for 2-3 minutes in a dry pan for extra sweetness (optional). Let it cool.
-
Make the Dressing:
- In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper.
-
Assemble the Salad:
- In a large bowl, combine corn, tomatoes, cucumber, red bell pepper, red onion, and cilantro.
- Pour the dressing over and toss gently to coat.
- Fold in feta cheese and avocado just before serving.
-
Chill & Serve:
- Let sit in the fridge for 15-30 minutes to let the flavors meld.
- Serve cold or at room temperature.
Notes
- You can adjust the dressing ingredients based on personal taste preferences (add more lime for extra tanginess, or honey for extra sweetness).
- For a dairy-free version, skip the cheese or use a dairy-free substitute.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg