Description
A vibrant, light corn salad blending fresh kernels with crunchy vegetables, tangy lime, and aromatic cilantro. This no-cook recipe balances sweetness and acidity for a refreshing, portable summer dish with natural flavors and crisp textures.
Ingredients
4-6 ears of corn, shucked (or 4 cups frozen, thawed)
1 red bell pepper, diced
1 cucumber, sliced
1 small red onion, thinly sliced
1/2 cup cilantro, minced
1 avocado, diced (optional)
2 limes (or lemons) for juice
1 tbsp avocado oil (or olive oil)
Salt, to taste
Black pepper, to taste
Instructions
Shuck corn and cut kernels from cobs with a sharp knife.
Slice cucumber and red onion into 1/4-inch pieces.
Dice avocados and bell peppers, discarding seeds and membranes.
In a large bowl, combine corn, cucumber, bell peppers, and red onion.
Add minced cilantro and diced avocado (if using).
Stir gently to prevent bruising soft ingredients.
Whisk together lime juice, avocado oil, salt, and pepper in a small bowl.
Pour dressing over salad and toss gently to coat.
Let sit for 5-10 minutes at room temperature before serving.
Notes
Use fresh, raw corn for best flavor (frozen can be substituted). Avocado is optional for lower fat content. Store in an airtight container for up to 2 days.
Can be made vegetarian-friendly (no animal products used in this recipe). Pack in a portable container for outdoor meals.
Adjust lime juice and oil amounts to taste preferences.
- Prep Time: 10
- Category: Lunch & Dinner
- Method: No-Cook
- Cuisine: American