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–+ servings
corn salad

Sweet Corn Tossed with Herbs and Dressing

A refreshing corn salad made with juicy cherry tomatoes, crunchy cucumber, red onions, and fresh herbs, dressed in a light citrus vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine International
Servings 4 bowls
Calories 160 kcal

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

For variation, add diced avocado, feta cheese, or grilled corn for extra texture and flavor. Great for barbecues or picnics!

Nutrition

Calories: 160kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 230mgPotassium: 300mgFiber: 3gSugar: 8gVitamin A: 550IUVitamin C: 35mgCalcium: 30mgIron: 1mg
Keyword corn salad, healthy, Summer Dish
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