Description
Crack Corn Salad is the quintessential summer dish, bursting with vibrant flavors and textures. This refreshing salad combines sweet corn, crunchy bell peppers, and a creamy dressing, making it the ideal side for barbecues and picnics. Easy to prepare, this colorful medley will impress guests and evoke fond memories of sunny afternoons spent with family and friends. Serve it as a side or enjoy it as a light main dish—either way, it’s sure to be a hit all season long.
Ingredients
Scale
- 4 ears fresh corn (or 2 cans drained corn)
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 small red onion, diced
- 1/2 cup chopped fresh cilantro (or parsley)
- 1/2 cup mayonnaise (or vegan mayo)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook the corn in salted boiling water for 5-7 minutes until tender. If using canned corn, drain well.
- While the corn cools, chop the bell peppers and red onion into small pieces.
- In a large bowl, combine the cooked corn, chopped vegetables, and cilantro.
- In another bowl, whisk together mayonnaise, lime juice, salt, and pepper until smooth.
- Pour the dressing over the vegetable mixture and toss gently to coat.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg