Description
A quick and easy corn salad featuring fresh corn, lime juice, cilantro, salt, and black pepper. Perfect for light summer meals, potlucks, and BBQs.
Ingredients
Scale
- 4 cups fresh corn kernels (from about 4 ears of corn, shucked)
- 2 tablespoons fresh lime juice (juice of 1 large lime)
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of water to a boil. Add the corn cobs and cook for 4–6 minutes until tender but still crisp. Drain and let cool slightly. (If using frozen corn, thaw and drain well.)
- Using a sharp knife, carefully slice the kernels off the cooled corn cobs. Hold the cob upright on the cutting board to avoid cutting yourself.
- Rinse the cilantro and pat dry. Remove thick stems and finely chop the leaves and tender stems.
- Roll the lime on the counter with gentle pressure before cutting it in half. Juice the lime into a small bowl, removing any seeds.
- In a mixing bowl, add the corn kernels, chopped cilantro, lime juice, salt, and black pepper.
- Toss everything together gently using a spoon or spatula, making sure the lime juice coats every kernel. Taste and adjust salt or lime juice as needed.
- Optional: Let the salad sit for 10 minutes at room temperature to allow flavors to meld.
Notes
For freshest results, use corn still in the husk and cook yourself. Frozen corn can be used if thawed and drained well. Rolling the lime before juicing helps release more juice. Optional to add a drizzle of olive oil for extra richness. Cilantro can be substituted with parsley, basil, or mint if desired. Letting the salad rest for 10 minutes enhances flavor.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 120
- Fat: 2
- Carbohydrates: 25
- Fiber: 3
- Protein: 3
Keywords: corn salad, summer salad, easy salad, 5-ingredient salad, lime cilantro salad, fresh corn recipe, quick salad