Description
A vibrant and refreshing summer corn salad featuring sweet corn, cherry tomatoes, red onion, and fresh herbs, tossed in a tangy lime and apple cider vinegar dressing. Perfect as a light side dish for warm weather meals.
Ingredients
Scale
Vegetables and Herbs
- 4 ears fresh corn, kernels cut off the cob (or 3 cups frozen corn, thawed)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/2 red bell pepper, diced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Corn: Bring a large pot of water to a boil and cook the fresh corn kernels for 3 minutes. Drain and rinse under cold water to cool. For frozen corn, thaw and drain thoroughly without cooking.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked corn, halved cherry tomatoes, finely diced red onion, diced red bell pepper, chopped basil, and chopped cilantro.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, salt, and black pepper until well combined.
- Toss the Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Serve or Chill: Serve the salad immediately or refrigerate for 30 minutes to allow the flavors to meld before serving.
Notes
- This salad pairs perfectly with grilled meats or seafood.
- For extra flavor and texture, add avocado, feta cheese, or black beans.
