Description
Sweet kernels of summer corn dance with crisp cucumber and zesty herbs in this refreshing salad. Bright Mediterranean flavors mingle with crunchy textures, inviting you to savor each delightful bite of seasonal freshness.
Ingredients
Scale
Vegetables and Corn:
- 3 cups (720 milliliters) fresh corn (about 4 ears, or use canned/drained or frozen/thawed)
- 1 cup (240 milliliters) cherry tomatoes, halved
- 1 cup (240 milliliters) cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
Herbs and Cheese (Optional):
- 1/4 cup (60 milliliters) fresh cilantro or parsley, chopped
- 1/2 cup (120 milliliters) feta cheese or cotija cheese
- 1 avocado, diced
Dressing Ingredients:
- 3 tablespoons (45 milliliters) olive oil
- 2 tablespoons (30 milliliters) fresh lime juice (or lemon juice)
- 1 teaspoon (5 milliliters) honey (or maple syrup)
- 1 teaspoon (5 milliliters) Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon (2.5 milliliters) salt
- 1/4 teaspoon (1.25 milliliters) black pepper
Instructions
- Husk and clean fresh corn, removing silk completely to ensure a smooth texture for the salad.
- Char corn kernels in a dry skillet over high heat, stirring occasionally to develop a deep, caramelized sweetness and enhance natural flavors.
- Allow charred corn to cool completely, preventing wilting of fresh vegetables and maintaining crisp texture.
- Whisk together zesty lime juice, fragrant olive oil, golden honey, robust Dijon mustard, minced garlic, and a pinch of sea salt and cracked pepper to create a vibrant dressing.
- Dice ripe tomatoes, cucumber, and red bell pepper into uniform bite-sized pieces to ensure balanced flavor distribution.
- Finely slice red onion and roughly chop fresh cilantro, adding a sharp and herbal dimension to the salad.
- Combine cooled corn kernels, chopped vegetables, and cilantro in a spacious mixing bowl, creating a colorful medley.
- Drizzle prepared dressing over the vegetable mixture, gently tossing to coat each ingredient evenly without crushing delicate components.
- Crumble tangy feta cheese and slice creamy avocado just before serving to maintain their pristine texture and prevent browning.
- Refrigerate salad for 20 minutes to allow flavors to meld and intensify, serving chilled or at ambient temperature as a refreshing side dish.
Notes
- Swap corn for grilled corn to enhance smoky flavor and add depth to the salad’s taste profile.
- Use roasted red peppers instead of fresh for a sweeter, more caramelized vegetable component.
- Consider replacing feta with goat cheese or vegan cheese alternative for dietary restrictions or personal preference.
- Toast pine nuts or pumpkin seeds as a crunchy topping to increase protein and add textural contrast to the light, fresh salad.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg