Description
This Confetti Corn Salad is bursting with fresh flavors from sweet corn, colorful veggies, and a zesty dressing. It’s simple to prepare and makes the perfect healthy side dish or light meal—ideal for summer gatherings and quick dinners.
Ingredients
Scale
- 6 ears fresh corn, kernels cut from the cob
- Âľ teaspoon kosher salt
- 1 red bell pepper, chopped
- 1 small cucumber, seeded and chopped
- ÂĽ cup chopped red onion
- ÂĽ cup chopped fresh cilantro
- ÂĽ cup chopped fresh basil
- ÂĽ cup chopped fresh mint leaves
- 2 tablespoons canola oil
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons lime juice
- 2 cloves garlic, pressed or minced
- 1 inch piece fresh ginger, peeled and grated
- 1 ½ teaspoons granulated sugar
- Âľ teaspoon kosher salt
- ½ teaspoon red pepper flakes
Instructions
- Cook the corn until tender by boiling the kernels from 6 ears of fresh corn in 1 cup of water with Âľ teaspoon of kosher salt for 3-5 minutes. Drain and cool.
- In a large mixing bowl, combine the cooled corn with 1 red bell pepper, 1 small chopped cucumber, ÂĽ cup chopped red onion, ÂĽ cup chopped fresh cilantro, ÂĽ cup chopped fresh basil, and ÂĽ cup chopped fresh mint leaves.
- For the dressing, whisk together 2 tablespoons canola oil, 2 tablespoons seasoned rice vinegar, 2 tablespoons lime juice, 2 cloves of garlic, 1 inch grated fresh ginger, 1 ½ teaspoons granulated sugar, ¾ teaspoon kosher salt, and ½ teaspoon red pepper flakes. Pour over the corn mixture, toss, and adjust seasoning as needed. Cover and chill for at least 2 hours to enhance the flavors.
Notes
Serve chilled for the best flavor.
Great as a side dish for barbecues or picnics.
Make ahead of time for easy party prep.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg