Fresh Corn Salad
Sweet, tangy, crunchy and healthy fresh corn salad
Ingredients
- 4 ears fresh corn
- 1 medium red bell pepper small dice
- 1 medium green bell pepper small dice
- 1/2 small red onion small dice
- 6oz/170g cherry or grape tomatoes cut in half or quartered if large
- 1/4 cup cilantro leaves chopped
Dressing
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 pinches red chili flakes
Instructions
- To cook the corn, steam, grill or boil it. The fastest way to cook it is in the microwave. Remove a few of the outer leaves. Break off the bottom handle or shank. Sometimes it’s really hard to break the handle off, it’s ok to leave it on. Rinse under water and place 2 ears of corn on a plate. Cook for 2 minutes. Turn them over and cook for another 2 minutes. 4 minutes is perfect for 2 ears of corn.
- While the corn is cooling, make the dressing. Squeeze cut limes right into a measuring cup. Add salt, two pinches of red chili flakes, sugar or honey and olive oil. Whisk to combine. Taste and adjust the salt and sugar if necessary.
- When the corn is cool enough to handle, remove the husk. Breaking off the handle is sometimes easier after cooking. Cut the bottom end of each cob so it stands flat on your cutting board. Cut all the kernels off from top to bottom. Put the kernels in a large bowl.
- Add the red onion, red bell pepper, green bell pepper, tomatoes and cilantro. Whisk the dressing and pour it over. Stir well to combine.
- *** I’m using 4 ears of corn for this recipe. It’s best to cook 2 ears and then the next two. I’ve found that if you cook all 4 at once, they don’t cook evenly in the microwave.
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