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.
Tips & Substitutions
For the freshest flavor, use sweet white corn in season. If white corn isn't available, yellow corn is a fine substitute. To enhance the salad, consider adding diced avocado or fresh herbs like cilantro or basil. Adjust the sugar based on the sweetness of the corn. If you prefer a creamier texture, try incorporating a dollop of sour cream or Greek yogurt.
Serving Suggestions
This fresh corn salad pairs beautifully with grilled meats or fish, making it a perfect side for a summer barbecue. Serve it alongside dishes like Mother'S Pot Pie or as a topping for tacos. For a complete meal, consider adding a protein such as grilled chicken or shrimp to make it heartier.
Storage & Reheating
Store leftover corn salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld together nicely over time. If you want to serve it cold, simply take it out of the fridge about 15 minutes before serving. Avoid freezing the salad as the texture will change.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Corn Salad contains roughly 132 calories, with 4g protein, 29g carbohydrates, and 2g fat. It is an excellent source of vitamin C (140% of the Daily Value), dietary fiber (21% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin A and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn as a convenient alternative. Just thaw and drain the corn before adding it to the salad. However, fresh corn will provide the best texture and flavor, so use it when possible, especially in peak season.
How can I make this salad spicier?
To add heat, increase the amount of ground red pepper or add diced jalapeños or serrano peppers. A splash of hot sauce or a pinch of cayenne pepper can also elevate the spice level without overpowering the other flavors in the salad.
Is this salad suitable for a vegetarian diet?
Yes, this fresh corn salad is perfect for vegetarian recipes. It's packed with fresh vegetables and cheese, making it a nutritious and satisfying option. For a vegan version, simply omit the cheese or substitute it with a plant-based cheese alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).