Ingredients
Main ingredients
- 4 ears Fresh corn kernels (cut from about 4 ears of corn) Use fresh corn for the best flavor.
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped Optional ingredient.
- 1 medium lime, juiced
- Salt and pepper to taste
- Olive oil (optional) For added richness.
Method
Preparation
- Start by preparing the corn. If you are using corn on the cob, remove the kernels carefully using a sharp knife.
- In a large mixing bowl, combine the corn, cherry tomatoes, cucumber, red onion, and cilantro (if using).
- Drizzle lime juice over the salad and season with salt and pepper to taste. If you like, you can add a little olive oil for richness.
- Toss everything together gently until well mixed.
- Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSodium: 50mgFiber: 3gSugar: 3g
Notes
This salad pairs nicely with grilled chicken, fish, or any summer barbecue items. You can also enjoy it as a light lunch on its own or alongside sandwiches. Store leftovers in an airtight container in the refrigerator for 2-3 days.
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