Corn Salad with Bell Pepper

This bright and crunchy corn salad always steals the show at picnics and barbecues It is the perfect way to celebrate peak summer corn and fresh vegetables in a dish that comes together in minutes and bursts with flavor

I put this together one afternoon with leftover corn on the cob and now it is my most requested dish at any summer gathering because everyone is always surprised by how flavorful it tastes

Ingredients

• Fresh corn kernels: Sweet corn gives the salad juicy crunch buy the freshest corn you can find for maximum flavor
• Red bell pepper: Adds natural sweetness and a pop of color choose one that feels heavy and shiny for best results
• Cucumber: Brings a refreshing crisp bite English cucumbers or Persian cucumbers stay crunchy longer
• Red onion: Finely chopped gives subtle sharp flavor soak in water for a milder taste
• Fresh cilantro: Adds a bright herbal note choose bunches with vibrant leaves and no wilting
• Lime juice: Freshly squeezed lifts all the flavors use limes that are heavy for their size and feel slightly soft when squeezed
• Extra virgin olive oil: Adds richness and helps the dressing coat the veggies look for a fruity aromatic oil
• Salt and pepper: Brings all the flavors together use fresh cracked pepper and flaky salt if possible

Instructions

Prepare the Corn:

Cut the fresh kernels off the cob with a sharp knife Stand the ear of corn tall on a large cutting board and slice downward with care catching the kernels as they fall to avoid losing any juice

Chop the Vegetables:

Dice the red bell pepper cucumber and red onion into small even pieces Uniform cuts help every bite have a perfect mix of flavor and texture

Combine the Salad:

In a large mixing bowl add the fresh corn red bell pepper cucumber red onion and cilantro Toss gently with clean hands or a large spoon to keep the colors and textures vibrant

Mix the Dressing:

In a small bowl whisk the lime juice and olive oil together until fully blended Add a pinch of salt and a few grinds of pepper taste and adjust levels as needed

Dress the Salad:

Pour the lime and oil dressing over the bowl of vegetables Toss everything gently until all the pieces are coated Do not mash just fold until everything glistens

Chill and Serve:

Transfer the salad to the fridge for at least thirty minutes so the flavors can meld The crisp cold vegetables are extra refreshing served this way

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I love adding extra cilantro because it reminds me of summers at my grandmother’s kitchen where she would let me pick herbs straight from her garden This salad is usually gone before dinner starts because my family cannot resist sneaking a few spoonfuls

Storage Tips

Keep the corn salad in an airtight container in the fridge for up to three days The flavors get even brighter the next day If the salad collects excess liquid just give it a quick toss before serving and it is as crisp as ever

Ingredient Substitutions

You can swap out cilantro for parsley or even fresh basil if you prefer Try adding diced avocado or a handful of halved cherry tomatoes for another layer of color and flavor If you do not have lime juice lemon works in a pinch

Serving Suggestions

This corn salad works beautifully as a side for grilled chicken burgers or fish I love scooping it up with tortilla chips as a fresh salsa It is also an easy filling for lettuce wraps or a topping for tacos

Cultural Twist

Fresh corn salads with herbs and peppers appear in cuisines across the globe From Mexican esquites to Mediterranean versions the heart of this dish is its celebration of in-season produce I like to sprinkle a bit of smoked paprika sometimes for a slight Spanish touch

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This corn salad is simple yet truly irresistible and gets better as it sits Try it once and it may become your signature summer side too

Frequently Asked Questions

→ Can I use canned or frozen corn instead of fresh?

Yes, canned or frozen corn can be substituted for fresh. If using canned, drain well; for frozen, thaw before mixing.

→ How long should the salad chill before serving?

It’s best to chill for at least 30 minutes. This allows the flavors to meld and the salad to become extra refreshing.

→ What other vegetables work well in this dish?

Chopped avocado, cherry tomatoes, or jalapeños add more texture and bold flavor to your corn mixture.

→ Can I make this dish ahead of time?

Yes, preparing it a few hours in advance enhances flavor. Stir before serving if liquid settles at the bottom.

→ How can I make it spicier?

Add finely diced jalapeño or a pinch of crushed red pepper for a kick of heat to complement the sweetness.