Corn Salad

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Based on sweet, fresh corn, this salad says “summer.” If the corn is very moist and sweet, use it raw. If not, blanch the kernels in boiling water for 1 minute. Drain and refresh them in cold water to stop the cooking. The salad will hold up for hours and is best at room temp.

  • SERVINGServings

Ingredients

  • 6 Tbs. olive oil
  • 1 cup finely minced red onion
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 3 cups corn kernels
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 to 1 1/2 cups peeled, seeded and diced tomatoes
  • 1/4 cup chopped cilantro
  • 3 Tbs. sherry vinegar, or to taste
  • Salt and freshly ground black pepper to taste

Preparation

  1. Heat 2 Tbs. oil in skillet over medium heat, and cook onion 2 to 3 minutes. Add chili powder and cumin, and cook 1 minute more. Cool in bowl. Add corn, peppers and tomatoes to onion. Fold in cilantro.
  2. Whisk together remaining 4 Tbs. oil and vinegar, drizzle over salad and toss to combine well. Season to taste with salt and pepper, and serve.

Nutrition Information

  • Serving Size: SERVES 6
  • Calories: 300
  • Carbohydrate Content: 22 g
  • Fat Content: 27 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 25 mg
  • Sugar Content: 6 g