This corn salad recipe is a cool salad of corn, peppers, and lime. It is not creamed corn or corn on the cob.
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Corn Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Corn Salad. From Olivia.
Ingredients
Scale
- 4 cups corn kernels
- 1 red pepper, diced
- 1/4 cup diced red onion
- 1/4 cup cilantro
- 2 tablespoons oil
- juice of 1 lime
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
Instructions
- Char the corn in a hot skillet with a teaspoon of oil, about 6 minutes. Cool it.
- Toss with pepper, onion, and cilantro.
- Dress with the rest of the oil, lime, salt, and chili powder.
Notes
Cool the corn before it meets the herbs or the cilantro wilts.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Corn
Fresh or frozen. Canned works if you drain it and skip the char.
Lime
The dressing. Mayo makes a different salad.
Onion
A little, raw.
Chili
A half teaspoon, for color more than heat.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Grill?
Char the cobs, then cut the kernels off.
Storage
Fridge, 2 days.
Cheese
A crumble of cotija if you want it.
Warm
Serve it cool. Warm corn weeps into the dressing.