So Simple Fresh Corn Salad with Lime & Cilantro
servings: 4
This fresh corn salad is your go-to summer side dish—sweet corn, bright lime, and fresh veggies all tossed together in one bowl. Whether you’re grilling out or need a quick dish for potlucks, this easy corn salad recipe delivers big flavor with minimal effort.
Ingredients
- 3 cups corn kernels fresh, frozen, or canned – about 4 ears
- ¼ cup chopped red onion or green onion for milder flavor
- ½ cup chopped tomatoes grape, cherry, or diced
- ¼ cup chopped fresh cilantro or parsley if preferred
- Zest and juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
- ¼ tsp chili powder or a pinch of cumin for depth optional
- ¼ cup crumbled feta or cotija cheese optional
Instructions
- If using fresh corn, grill or boil and cut off the kernels.
- Toss corn with onion, tomato, and herbs in a bowl.
- Add lime zest, juice, and olive oil. Mix well.
- Season with salt, pepper, and optional spices or cheese.
- Chill before serving, or enjoy room temp.
Notes
- Corn Options: Fresh corn is best, but you can use frozen (thawed) or canned (drained) in a pinch. Fire-roasted frozen corn adds great flavor.
- Cheese Tip: Cotija adds a salty, authentic flavor, but crumbled feta works too. Add cheese just before serving if prepping ahead.
- Make It Ahead: Best within 1–2 days, but can last up to 4–5 days if stored in the fridge without avocado.
- Add Heat: For a spicier version, toss in finely chopped jalapeño or a pinch of cayenne or chili powder.
- Serving Ideas: Pairs well with grilled meats, tacos, or scooped with tortilla chips like salsa. Also great as a topping for rice bowls or mixed into greens.
- Flavor Boost: A dash of cumin or smoked paprika adds depth. Adjust lime and salt to taste after chilling.