Teresa's Recipes
Cilantro Lime Corn Salad
Dive into this vibrant and refreshing Cilantro Lime Corn Salad, a delightful blend of sweet corn, zesty lime, and aromatic cilantro. This dish not only bursts with flavor but also brings a colorful touch to your table, making it the perfect side for summer barbecues, picnics, or any gathering. The combination of fresh ingredients and a hint of spice creates a salad that is both simple and sophisticated, evoking the essence of warm, sunny days. Historically, corn has been a staple in many cultures, especially in Latin America, where it is often used in various dishes to symbolize nourishment and abundance.
Ingredients
- 4 cups, kernels cut off the cob Fresh corn
- 1, diced Red bell pepper
- 1/2, finely chopped Red onion
- 1/2 cup, chopped Cilantro
- 3 tablespoons, freshly squeezed Lime juice
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1 teaspoon Cumin
- 1/2 teaspoon Chili powder
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Calories: 120
- Fat: 7g
- Carbs: 14g
- Protein: 3g
- Sodium: 150mg
- Sugar: 2g
Instructions
- Bring a large pot of water to a boil. Add the corn and cook for 5 minutes, or until tender. Drain and let cool.
- Once cooled, cut the corn kernels off the cobs and place them in a large mixing bowl.
- Add the diced red bell pepper, finely chopped red onion, and chopped cilantro to the bowl with the corn.
- In a separate small bowl, whisk together the lime juice, olive oil, minced garlic, cumin, salt, pepper, and chili powder until well combined.
- Pour the dressing over the corn mixture and gently toss everything together to ensure an even coating.
- For optimal flavor, refrigerate the salad for at least 1 hour before serving to allow the ingredients to meld.
- Serve chilled and enjoy this refreshing side dish!
Tips
- For a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper to the dressing.
- Feel free to substitute fresh corn with canned or frozen corn if fresh is not available; just be sure to rinse and drain canned corn well.
- This salad can be made a day in advance; just give it a good stir before serving.