Corn Salad

Corn Salad

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.

  • 6Servings


  • 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


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.

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

  • 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