Introduction
I still remember a breezy summer evening when I, Lina Vexley, decided to experiment with a bowl of fresh corn kernels, cherry tomatoes, and fragrant herbs. What began as a simple toss of ingredients turned into a colorful, flavor-packed salad that became a staple at my family gatherings. The sweetness of corn paired beautifully with the zing of lime and freshness of cilantro. It was light, refreshing, and full of life — just like summer itself. Ever since that day, this sweet corn salad has been my go-to side dish for barbecues, picnics, and quick weekday meals.
Sweet Corn Tossed with Herbs and Dressing
Equipment
- Mixing Bowl
- Knife
- Cutting board
- Small Saucepan
Ingredients
Salad Base
- 2 cups sweet corn kernels fresh or frozen
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 2 tbsp fresh parsley chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp honey
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp chili flakes optional for spice
Instructions
- Bring a small pot of water to a boil and cook corn kernels for 2–3 minutes until tender. Drain and cool.
- In a large mixing bowl, combine corn, cherry tomatoes, cucumber, red onion, cilantro, and parsley.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, pepper, and chili flakes to make the dressing.
- Pour the dressing over the vegetables and toss gently until everything is evenly coated.
- Let the salad rest for 5–10 minutes to allow the flavors to meld before serving.
- Serve chilled or at room temperature. Garnish with extra herbs if desired.
Notes
Nutrition
How to Make the Recipe
To prepare this fresh and colorful sweet corn salad, begin by cooking the corn. Bring a pot of water to a gentle boil and add the corn kernels. If using fresh corn, cook for 2–3 minutes until tender but still crisp. For frozen corn, just blanch briefly. Drain and rinse the corn under cold water to stop the cooking process and maintain its bright color.
Next, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Chop the fresh cilantro and parsley — these herbs add a burst of freshness and fragrance. Place all the ingredients into a large mixing bowl along with the cooled corn.
For the dressing, whisk together olive oil, fresh lime juice, honey, salt, pepper, and a pinch of chili flakes for subtle heat. This simple vinaigrette perfectly complements the natural sweetness of the corn and balances the flavors of the salad. Once the dressing is ready, pour it over the vegetables and toss gently until everything is evenly coated. Avoid overmixing to keep the vegetables crisp and vibrant.
Let the salad rest for 5–10 minutes before serving to allow the flavors to blend beautifully. You can also refrigerate it if you prefer a chilled salad. Before serving, taste and adjust the seasoning — a little extra lime juice or salt can brighten the dish even more.
For added texture, you can include diced avocado, crumbled feta, or even grilled corn kernels. This salad pairs wonderfully with grilled meats, seafood, or simply as a refreshing light meal on its own. Every bite bursts with juicy sweetness, tangy zest, and the aroma of fresh herbs — a true taste of summer in a bowl.
Conclusion
Sweet corn tossed with herbs and dressing is a celebration of freshness and simplicity. Its blend of crisp vegetables, zesty lime dressing, and fragrant herbs makes it both wholesome and satisfying. As Lina Vexley, I love serving this dish at picnics and gatherings because it brings color, balance, and joy to any meal. Whether paired with grilled dishes or enjoyed solo, it’s proof that healthy food can be vibrant, flavorful, and incredibly easy to make.