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Easy corn salad recipe on a white plate with a roll.
Michelle

Easy Corn Salad with a Zesty Lime Vinaigrette

Sweet corn, crisp cucumbers, sweet bell peppers, crunchy jicama, red onion, cilantro and ripe juicy garden tomatoes tossed with a zesty lime vinaigrette.
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Prep Time 10 minutes
Chill 1 hour
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican, southwest
Calories: 68
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups corn fresh off the cob, canned or frozen
  • 1/2 orange bell pepper diced
  • 1/2 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1 cup jicama diced
  • 1/4 cup red onion diced
  • 1 cup cucumber diced
  • 1/3 cup cilantro chopped
Lime Vinaigrette
  • 2 limes zest and juice
  • 1/4 tsp. salt or to taste
  • 1/8 tsp chipotle chili powder
  • 1 tsp. chili powder
  • 1 tbls. olive oil

Method
 

  1. Combine in a large bowl corn, cucumber, peppers, tomatoes, jicama, red onion and cilantro.
  2. For the dressing, combine lime juice ,zest, salt, chipotle chili powder, chili powder.
    Slowly whisk in olive oil.
    Pour over corn salad mixture. Chill and serve.

Notes

Fresh, canned or frozen corn may be used.
Fresh corn may be steamed or used raw. I prefer it raw, I love the sweet texture of the raw corn.
If using canned corn, I prefer the white shoepeg corn. Once again for the sweet texture.
For frozen corn, I prefer Birds Eye frozen gold and white corn.
Make this salad a complete meal by adding protein like black beans and/or bacon. Sliced grilled chicken would also be a nice addition to this easy corn salad recipe.
Other optional add-ins: diced avocado, sliced radish, diced celery, snow peas, black beans, bacon, grilled  chicken.