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–+ servings
Colorful summer Herb and Corn Salad with fresh herbs and sweet corn

Summer Herb and Corn Salad

A vibrant and refreshing salad featuring sweet corn, fresh herbs, and a zesty lemon dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn, husked and cleaned Fresh corn is preferred, but frozen can be used in a pinch.
  • 1 cup cherry tomatoes, halved Use different types for color variation.
  • 1 cup cucumber, diced Any variety works.
  • 1 bell pepper bell pepper, diced (red or yellow for sweetness) Swap for sweet snap peas if desired.
  • 1/2 cup red onion, finely chopped Adjust based on preference for onion intensity.
  • 1/4 cup fresh basil, chopped Can substitute with other herbs like dill or cilantro.
  • 1/4 cup fresh parsley, chopped Fresh herbs enhance flavor.
Dressing
  • 1 lemon lemon, juiced Freshly squeezed recommended.
  • 2 tablespoons olive oil Extra virgin olive oil is preferable.
  • to taste Salt and pepper Adjust based on preference.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the husked corn and boil for about 5 minutes until tender.
  2. Transfer the corn to a cutting board and let it cool slightly. Cut the kernels off the cob.
  3. In a large bowl, combine the chopped cherry tomatoes, diced bell pepper, cucumber, and red onion.
  4. Add the corn kernels to the vegetable mixture and toss gently to combine.
  5. Sprinkle the chopped basil and parsley over the top.
  6. In a small bowl, whisk together the lemon juice and olive oil, then drizzle this over your salad.
  7. Season with salt and pepper to taste, and toss everything together one last time until well mixed.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 4g

Notes

This salad can be enjoyed chilled or at room temperature and pairs well with grilled chicken or fish. For a vegan version, substitute balsamic vinegar for the lemon juice.

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