Ingredients
4 cups corn kernels (fresh, frozen thawed, or canned rinsed and drained)
1 large red bell pepper, finely diced
1/2 small red onion, very thinly sliced or finely diced
1/4 cup fresh cilantro, chopped
1-2 jalapeños, seeded and minced (optional, for a kick)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Step 1: In a large mixing bowl, combine the corn kernels, diced red bell pepper, finely sliced red onion, chopped fresh cilantro, and minced jalapeño (if using).
Step 2: In a small separate bowl, whisk together the extra virgin olive oil, fresh lime juice, salt, and black pepper until well combined.
Step 3: Pour the dressing over the corn and vegetable mixture in the large bowl. Toss gently until all ingredients are evenly coated with the dressing.
Step 4: Taste the easy corn salad recipe and adjust seasonings as needed. You might want a little more salt, pepper, or lime juice.
Step 5: For best results, cover the bowl and refrigerate the corn salad for at least 30 minutes before serving. This allows the flavors to meld and deepen. This easy corn salad recipe can be stored in an airtight container in the refrigerator for up to 3-4 days.
Notes
For best results, allow the salad to chill for at least 30 minutes before serving to let the flavors meld. This easy corn salad recipe is perfect for making ahead for gatherings.
- Prep Time: PT15M
- Cook Time: PT0M
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
