Introduction
One summer afternoon, while visiting the farmer’s market with my friend Lina Vexley, we came across baskets overflowing with fresh corn. Lina suggested we make a simple corn salad that could capture the season’s sweetness. Back in the kitchen, we shucked corn together, added juicy tomatoes, crisp lettuce, and a handful of herbs, creating a dish that was both refreshing and colorful. As we enjoyed it, Lina said, “This is sunshine in a bowl.” That phrase stuck with me, and since then, corn salad has been my go-to dish for barbecues, picnics, and any meal that needs a vibrant touch.
Fresh Corn Salad
Equipment
- Mixing Bowl
- Small Pot
Ingredients
Salad Base
- 3 cups fresh corn kernels boiled or steamed
- 1 cup cherry tomatoes halved
- 2 cups romaine lettuce chopped
- 1/2 cup cucumber diced
- 1/4 cup red bell pepper chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp lime juice freshly squeezed
- 1 tsp honey optional, for sweetness
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
- 2 tbsp fresh cilantro chopped
Instructions
- Boil or steam the corn kernels for 5 minutes until tender, then let them cool.
- In a large bowl, combine corn, cherry tomatoes, lettuce, cucumber, and bell pepper.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper.
- Pour dressing over the salad ingredients and toss gently until evenly coated.
- Chill for 15 minutes before serving, and garnish with fresh cilantro.
Notes
Nutrition
How to Make Corn Salad
Corn salad is one of the easiest and most vibrant recipes you can prepare, especially when sweet corn is in season. Start by boiling or steaming fresh corn kernels for about five minutes, just until tender, then let them cool slightly. If you prefer, grilled corn can be used instead for a smoky flavor.
While the corn is cooling, prepare the vegetables. Halve the cherry tomatoes to release their sweetness, chop the romaine lettuce for crisp texture, dice cucumber for a refreshing bite, and chop red bell pepper for color and crunch. Place all the vegetables into a large mixing bowl with the corn.
The dressing is what ties this salad together. In a small bowl, whisk together olive oil, freshly squeezed lime juice, a touch of honey (optional), salt, and black pepper. The lime juice provides a citrusy brightness, while the honey balances the acidity with gentle sweetness. Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Allow the salad to chill in the refrigerator for about 15 minutes before serving. This not only enhances the flavors but also keeps the vegetables crisp and refreshing. Finally, garnish with freshly chopped cilantro for a burst of green and a hint of herbal freshness.
Corn salad can be served as a side dish for barbecues, picnics, or weeknight dinners. It also works beautifully as a light main dish on hot days. For variations, you can add avocado for creaminess, feta cheese for tanginess, or even black beans for extra protein. Whichever way you enjoy it, corn salad is a versatile dish that brings color and flavor to your table.
Conclusion
Corn salad is a perfect example of how simple ingredients can create something extraordinary. With its sweet corn, juicy tomatoes, crunchy vegetables, and zesty lime dressing, it’s both refreshing and nourishing. My friend Lina Vexley inspired me to make this salad a staple in my summer kitchen, reminding me that fresh produce can be transformed into meals that feel like sunshine on a plate. Whether served at a picnic, family dinner, or casual lunch, this corn salad adds brightness and joy to any occasion.