Corn salad

Here’s a classic corn salad recipe — fresh, colorful, and full of flavor! It’s perfect as a side dish for BBQs, potlucks, or everyday meals. 🌽🥗

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🌽 Fresh Corn Salad Recipe

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 0–5 minutes (depending on if you cook the corn)

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Ingredients:

• 4 cups corn kernels (about 5–6 ears fresh corn, or 3 cans drained, or 1 lb frozen thawed)

• 1 cup cherry tomatoes, halved

• 1 small red bell pepper, diced

• 1/2 small red onion, finely chopped

• 1/4 cup chopped fresh cilantro (or parsley if you prefer)

• 1 avocado, diced (optional, for creaminess)

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Dressing:

• 3 tbsp olive oil

• 2 tbsp apple cider vinegar (or lime juice for a zesty twist)

• 1 tsp honey (or sugar)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp garlic powder (optional)

• 1/4 tsp chili powder or paprika (optional, for color and flavor)

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Instructions:

1. Cook the corn (if fresh):

   • Boil or grill corn for 3–4 minutes until tender.

   • Let it cool, then cut kernels off the cob. (Grilled corn adds a smoky flavor!)

2. Combine ingredients:

   • In a large bowl, add corn, tomatoes, bell pepper, red onion, cilantro, and avocado (if using).

3. Make the dressing:

   • Whisk olive oil, vinegar (or lime juice), honey, salt, pepper, and seasonings in a small bowl.

4. Toss & chill:

   • Pour dressing over the salad and toss gently.

   • Refrigerate for 30 minutes before serving if possible — it helps the flavors blend beautifully.

5. Serve:

   • Serve cold or at room temperature. Perfect alongside grilled chicken, burgers, or tacos!

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💡 Variations:

• Mexican-style: Add 1/2 cup cotija or feta cheese and a sprinkle of chili powder.

• Creamy version: Swap the vinaigrette for a mix of 1/3 cup mayo + 2 tbsp sour cream + lime juice.

• Tex-Mex twist: Add black beans, diced jalapeños, and a little cumin.

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Would you like me to give you a Mexican street corn (elote) salad version next — the creamy, cheesy one inspired by elotes?