Ingredients
Scale
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon honey or agave syrup
- Salt and pepper to taste
- Optional: diced avocado or jalapeños for extra flavor
Instructions
- Begin by either boiling the fresh corn kernels until tender or grilling the ears for a smoky flavor. Once cooked, cut the kernels off the cob if you prefer a more manageable salad.
- While the corn is cooking, halve the cherry tomatoes, finely chop the red onion, and chop the cilantro. These ingredients will give your salad its vibrant and fresh flavor profile.
- In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper. The citrusy dressing is what transforms this bright zesty summer side into a memorable dish.
- In a large bowl, mix the cooked corn kernels with the prepared vegetables. Drizzle the zesty dressing over the salad and toss gently to combine. For an extra burst of flavor, add diced avocado or chopped jalapeños.
- Chill the salad for at least 15 minutes before serving to let flavors meld. Serve chilled or at room temperature.
Notes
- Use fresh, in-season corn for the sweetest flavor.
- If grilling, brush the corn with a bit of butter for enhanced taste.
- Adjust the lime and honey to suit your preferred level of acidity and sweetness.
- For added protein, consider topping with crumbled feta or cotija cheese.
- Chill the salad for at least 15 minutes before serving to allow flavors to develop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing, Grilling or Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal Kcal
- Sugar: 6g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
