Ingredients
– 4 ears of fresh corn (or 2 cups of canned/frozen corn)
– 1 cup cherry tomatoes, halved
– 1 bell pepper, diced (any color)
– ½ red onion, finely chopped
– 1 cup cucumber, diced
– ½ cup fresh cilantro, chopped
– Juice of 2 limes
– 3 tablespoons olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions
Here’s how to make the No-Mayo Corn Salad effortlessly:
1. Prepare Corn: If using fresh corn, cook it in boiling water for 5-7 minutes. Then, cool it under cold water, and cut the kernels off the cob. If using canned or frozen corn, ensure it is drained or thawed.
2. Chop Vegetables: Dice the bell pepper, cucumber, and chop the red onion and cilantro. Slice the cherry tomatoes in half.
3. Mix Ingredients: In a large bowl, combine the corn, tomatoes, bell pepper, red onion, cucumber, and cilantro.
4. Make Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
5. Combine Salad and Dressing: Pour the dressing over the salad ingredients and toss gently to combine.
6. Refrigerate: For the best flavor, let the salad chill in the refrigerator for 30 minutes, allowing the flavors to meld.
7. Serve: Remove from the fridge and give it a gentle toss before serving.
These steps should lead you to a delicious No-Mayo Corn Salad that delights everyone!
- Prep Time: 15 minutes
- Cook Time: 7 minutes
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Fat: 7g
- Protein: 3g