Description
A refreshing and vibrant corn salad that’s perfect for summer BBQs. This salad combines sweet corn, fresh vegetables, and a zesty dressing for a delightful side dish.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil. Add corn and cook for 3-5 minutes until tender. Drain and cool.
- In a large bowl, combine the corn, red bell pepper, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the corn mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be made a day in advance for flavors to meld.
- Add avocado for a creamier texture.
- Feel free to swap out veggies based on preference or what’s in season.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6
- Sodium: 30
- Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
Keywords: summer side dishes for bbq, corn salad recipe, easy summer salads, vegetarian side dishes, bbq side dishes