Corn Salad
A sweet summer corn salad that can be made with fresh or frozen corn. This sweet side dish is easy to make and irresistibly delicious.
Servings 6 servings
Calories 234kcal
Ingredients
- 4 (500 g) ears corn on the cob or 4-5 cups frozen, thawed sweet corn
- 1 avocado diced
- 1 pint cherry tomatoes halved
- ¼ cup (40 g) finely chopped onion
- 1 jalapeno seeds removed, finely diced
- ⅓ cup (13 g) finely chopped cilantro
Dressing
- ⅓ cup (80 ml) extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoons lime juice
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Instructions
- If using fresh corn, remove husks and bring a large pot of water to a boil.4 (500 g) ears corn on the cob
- Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.
- Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).
- Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro and stir to combine.1 avocado, 1 pint cherry tomatoes, ¼ cup (40 g) finely chopped onion, 1 jalapeno, ⅓ cup (13 g) finely chopped cilantro
- In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.⅓ cup (80 ml) extra virgin olive oil, 2 Tablespoons red wine vinegar, 1 Tablespoons lime juice, 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder
- Pour dressing evenly over corn salad ingredients and toss well to combine.
- For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir ingredients well again before serving.
Video
Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 19g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 215mg | Potassium: 525mg | Fiber: 4g | Sugar: 7g | Vitamin A: 634IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 1mg