Fresh Corn Salad
A vibrant and fresh corn salad combining sweet corn, crunchy peppers, and creamy cheese, perfect for summer gatherings or light, flavorful side dishes.
Ingredients
- 8 to 10 ears fresh white corn ⓘ
- 4 c. water ⓘ
- 1/2 to 1 tsp. sugar ⓘ
- 1/3 c. finely chopped purple onion
- 1 large green pepper, seeded and chopped ⓘ
- 1 large red pepper, seeded and chopped ⓘ
- 1 (8 oz.) pkg. Monterey Jack cheese, cut into small cubes ⓘ
- 2 Tbsp. olive oil ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. ground cumin ⓘ
- 1/4 tsp. ground black pepper ⓘ
- 1/8 tsp. ground red pepper ⓘ
Instructions
- Cut off corn kernels from the ears; set aside.
- Combine water and sugar in a large saucepan; bring to a boil.
- Add corn kernels and return to a boil. Reduce heat and simmer for 10 to 12 minutes.
- Drain the corn and rinse with cold water.
- Drain on paper towels, patting dry.
- In a large bowl, combine the corn, purple onion, green pepper, red pepper, and Monterey Jack cheese.
- In a small bowl, mix olive oil, salt, ground cumin, black pepper, and red pepper; pour over the salad.
- Let stand for 30 minutes or cover and refrigerate for up to 8 hours before serving.
Nutrition & Diet Analysis (per serving)
497
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).