This salad, which is simple and delicious, goes well with grilled foods in the summer.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 (16 ounce) packages frozen corn, thawed and drained
- 1 ½ cups cherry tomatoes, halved
- ½ cup diced green bell pepper
- ⅓ cup diced red onion
- ¼ cup olive oil
- 3 tablespoons freshly chopped cilantro
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
Instructions
- Combine corn, tomatoes, bell pepper, and onion in a large bowl.
- Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.
Reviews
This was the perfect accompaniment to barbecued chicken since it was made on the counter while the chicken was cooking. I only omitted the cilantro since I do not care for it and never have it on hand. otherwise followed the recipe exactly as written and was perfect. you will want to increase the dressing for sure just keep adding the olive oil and vinegar in increments depending on how much corn you are using. I made the one lb. bag of corn not 2 as the recipe calls for but still wanted more dressing, it was so good with the kick of the cayenne and chili powder.
I would try to ” grill” the corn in a cast iron pan. Adds a smoky flavor.
Made as written. Delicious! Love the slow burn of the red pepper and chili powder.
I love corn salads, and this one is great! One problem…it’s bland as written because there’s not a hint of salt. I added 1/2 tsp salt and the flavors just popped! A perfect side to grilled chicken.