Corn Salad Recipe

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Corn Salad

Based on sweet, fresh corn, this salad says summer. If the corn is very moist and sweet, use it raw. If not, blanch the kernels in boiling water for 1 minute. Drain and refresh them in cold water to stop the cooking. The salad will hold up for hours and is best at room temp.

  • 6 tablespoons olive oil
  • 1 cup finely minced red onion
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3 cups corn kernels
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 to 1-1/2 cups peeled, seeded and diced tomatoes
  • 1/4 cup chopped cilantro
  • 3 tablespoons sherry vinegar, or to taste
  • Salt and freshly ground black pepper to taste
  • Heat 2 tablespoons oil in skillet over medium heat, and cook onion 2 to 3 minutes. Add chili powder and cumin, and cook 1 minute more. Cool in bowl. Add corn, peppers and tomatoes to onion. Fold in cilantro.
  • Whisk together remaining 4 tablespoons oil and vinegar, drizzle over salad and toss to combine well. Season to taste with salt and pepper, and serve.
Nutrition Facts
  • Calories 300, Total Fat 27 g, Saturated Fat 3 g, Sodium 25 mg, Carbohydrate 22 g, Fiber 4 g, Protein 4 g, Sugars 6 g
  • Percent Daily Values are based on a 2,000 calorie diet
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