Kristi's Corn Salad

Kristi's Corn Salad
  • PREP TIME
    15 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    3 hrs 15 mins
  • SERVING
    10 People
  • VIEWS
    99

Embrace the taste of summer with this vibrant and refreshing corn salad! Bursting with sweet corn, crisp zucchini, and a zesty lime vinaigrette, it's the perfect side dish for barbecues, picnics, or a light lunch.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Fiber
    3 g
  • Protein
    3 g
  • Saturated Fat
    2 g
  • Sodium
    578 mg
  • Sugar
    4 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large bowl, combine the thawed corn kernels, diced zucchini, pimento peppers, chopped red onion, and drained green chile peppers. (Prep time: 15 minutes)

Image Step 02
02 Step

Recipe View In a separate jar with a tight-fitting lid, whisk together the extra virgin olive oil, fresh lime juice, apple cider vinegar, ground cumin, sea salt, freshly ground black pepper, and garlic salt. Seal the jar and shake vigorously until the dressing is well emulsified. (Prep time: 5 minutes)

Image Step 03
03 Step

Recipe View Pour the lime vinaigrette over the corn and vegetable mixture. Gently toss to ensure all ingredients are evenly coated. (Prep time: 2 minutes)

Image Step 04
04 Step

Recipe View Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld together. (Chill time: 3+ hours)

For an extra layer of flavor, try grilling the corn before adding it to the salad. This will add a smoky char that complements the other ingredients.
Feel free to adjust the amount of spice to your liking. If you prefer a milder salad, reduce the amount of green chile peppers or omit them altogether.
This salad is also delicious with the addition of other fresh vegetables, such as bell peppers, cherry tomatoes, or avocado.
To make this salad ahead of time, prepare the dressing and chop the vegetables separately. Store them in airtight containers in the refrigerator. When ready to serve, combine all ingredients and toss gently.

Leopoldo Schumm

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 33 Ratings)
Total Reviews: (4)
  • Haley Stamm

    This salad is a summer staple in my house! It's so easy to make and everyone always loves it.

  • Antwan Larson

    I added some grilled chicken to this salad and it was a complete meal! Delicious and healthy.

  • Rusty Bernier

    The lime vinaigrette is so flavorful! I've used it on other salads as well.

  • Edythe Price

    I didn't have any pimento peppers, so I used roasted red peppers instead. It was still amazing!

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