Description
This Fresh Corn Salad with Crisp Vegetables and Lime is a vibrant, refreshing side dish packed with sweet corn, crunchy vegetables, creamy avocado, and a zesty homemade lime dressing. Perfect for summer cookouts, potlucks, or healthy weeknight meals.
Ingredients
Scale
- 4 cups sweet corn kernels (fresh raw or lightly blanched)
- 1 cup red bell pepper, finely diced
- 1 cup English cucumber, seeded and diced
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup red onion, finely diced
- 1 large ripe avocado, diced
- 1/2 cup fresh cilantro, finely chopped
- 1/3 cup cotija cheese or feta, crumbled (optional)
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice
- 1 tsp lime zest
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
Instructions
- In a small bowl or mason jar, whisk together the olive oil, lime juice, lime zest, ground cumin, chili powder, sea salt, and black pepper until well combined.
- If using fresh corn, slice the kernels from the cob. Use them raw for extra crunch or blanch for 90 seconds and cool in an ice bath.
- Dice the red bell pepper, cucumber, red onion, and halve the cherry tomatoes.
- In a large serving bowl, combine the corn, bell pepper, cucumber, tomatoes, red onion, and chopped cilantro.
- Pour the lime dressing over the vegetables and toss gently until evenly coated.
- Fold in the diced avocado and crumbled cotija or feta cheese just before serving.
- Serve immediately or chill briefly before serving for an even fresher flavor.
Notes
For the freshest flavor, add the avocado just before serving to prevent browning. This salad is delicious with grilled meats, seafood, tacos, or as a light lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 8mg