Corn Salad Recipe (Fresh Summer Corn Salad with Lime Dressing)

Corn Salad Recipe (Fresh Summer Corn Salad with Lime Dressing)

My Corn Salad Recipe is a fresh, easy summer side dish made with sweet corn, cherry tomatoes, black beans, feta cheese, and a bright lime dressing—perfect for BBQs, potlucks, and weeknight dinners.

Prep Time 30

Total Time 30

Course Salad, Side Dish

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

Salad Ingredients:

5 Ears Corn Shucked
1 Cup Cherry Tomatoes Halved
1 Cup Black Beans From a Can, Drained and Rinsed
1 Cup Feta Cheese Crumbled
½ Cup Red Onion Finely Diced

Lime Dressing Ingredients:

3 Tablespoons Fresh Lime Juice
3 Tablespoons Olive Oil
1 Teaspoon Honey
½ Teaspoon Fine Sea Salt
½ Teaspoon Freshly Ground Black Pepper

Garnish:

¼ Cup Fresh Herbs Use Leaves of Basil, Cilantro, or Flat Parsley that are Torn or Whole

Instructions

Blanch the Corn. Bring a large pot of water to a rapid boil. Add the ears of corn and cook for 6 minutes. Drain the ears and add them to cold water with ice to stop the cooking.
5 Ears Corn
Cut the Corn. Use a sharp knife and a cutting board to cut the kernels from the corn cobs. For the prettiest look, cut some kernels into wide strips and separate some.
Prepare Tomatoes & Onion. While the corn is cooking, cut the cherry tomatoes in half, and finely dice the red onion.
1 Cup Cherry Tomatoes, ½ Cup Red Onion
Combine Salad Ingredients. In a large bowl add the corn kernels, halved cherry tomatoes, black beans, red onion, and feta cheese. Gently mix and fold with a silicone spatula and set aside.
1 Cup Black Beans, 1 Cup Feta Cheese
Make the Lime Dressing. To a small jar add fresh lime juice, olive oil, honey, sea salt, and black pepper. Cover with a lid and shake the dressing vigorously.
3 Tablespoons Fresh Lime Juice, 3 Tablespoons Olive Oil, 1 Teaspoon Honey, ½ Teaspoon Fine Sea Salt, ½ Teaspoon Freshly Ground Black Pepper
Dress the Salad. Pour the dressing over the salad ingredients and gently fold to evenly combine everything. Refrigerate the salad in a sealed container for at least 2 hours before serving.
Garnish and Serve. Garnish the corn salad with fresh herbs. Serve and Enjoy!
¼ Cup Fresh Herbs

Notes

My Top Tips

♡ Make the Salad in Advance. Although this corn salad is delicious, made just a couple of hours before serving, it is even better a day after making it.

♡ Make the Vinaigrette in Advance. You can also make the vinaigrette the day before mixing the corn salad.

Make-Ahead & Storage

Make-Ahead: For the best flavor make this salad at least 2 hours before serving. If you choose to add avocado, be sure to add it just before serving to keep it bright and green.

Storage: Store it in an airtight container for up to 5 days.

Nutrition

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