This corn salad is perfect for summer or late summer. It’s refreshing, flavourful, colourful and nutritious.. It’s super simple and easy to make, and makes a wonderful side dish of main course.

If serving as a main course, I would recommend, however, adding a handful of nuts or seeds, or tofu for a vegan option, or an animal protein like grilled chicken, or a thick piece of white fish like Halibut or Mahi-mahi.

I personally don’t eat a lot of corn but during summer or late summer, when it’s in season, I will have a little bit of it. It’s so sweet and yummy here in Quebec. Did you know that corn was actually a grain and not a vegetable? It’s also best to choose fresh, local corn for best flavours and textures. I do not recommend using frozen corn for this recipe.

The salad is Mexican inspired so it contains olive oil, lime juice, pink salt and cilantro. It’s really delicious. I added cucumber for more colors and extra veggies but you could definitely skip it if you prefer. Diced bell pepper could also be added instead.

You can serve the salad right away or let it sit for a bit at room temperature or longer in the refrigerator to allow flavours to marinate. It’s so flavourful and truly a great salad to serve during the warmer months of the year. I hope you enjoy it.

If you enjoy Mexican flavours, you may like this delicious fish tacos with mango salsa or this cilantro lime chicken recipe. This Peruvian corn and quinoa soup is also super yummy and easy to make, and perfect for this time of the year.

Alright, now let’s jump to the recipe. Let me know if you make it!

Print Recipe

Fresh Corn Salad

This corn salad is made with fresh local corn, tomatoes, cucumber and red onions, and is tossed in a fresh lime vinaigrette.

Prep Time15 minutes mins

Servings: 4

Ingredients

• 3 ears corn
• 2 cups fresh, halved baby tomatoes
• 1 persian cucumber, diced
• 1/2 cup diced red onions
• 2 tablespoons extra-virgin olive oil
• 1/2 lime, juiced
• 1/4 teaspoon pink salt
• Freshly ground black pepper, to taste

Instructions

• Remove corn from the cob and add to a mixing bowl.
• Add tomatoes, cucumbers, red onions, olive oil, lime juice, salt and pepper and mix to combine.
• Serve immediately or let sit for a few hours to allow flavours to marinate.