Colorful Corn Salad

Whether chilled, grilled or spooned over the top of a burger, this corn salad recipe adds flavor to the table. It’s ideal to bring to a potluck, delicious as a BBQ side dish and best of all, it’s quick and easy to make. The savory spices add a touch of Southwestern flavor, making it a versatile dish for grilled fare.

Ingredients for Colorful Corn Salad

• Frozen corn: Thaw corn before making this.
• Green pepper: Crisp, earthy green pepper works well with savory cumin and parsley.
• Sweet red pepper: Sweet red pepper adds a fresh sweetness to this salad.
• Celery: Celery packs a punch with its satisfying crunch.
• Fresh parsley: Fresh parsley helps brighten up the savory flavors in this salad.
• Green onions: Green onions aren’t as strong as other alliums, and they work well with the spicier ingredients further down this list.
• Parmesan cheese: Adding Parmesan cheese helps cut some of the spice.
• Ground cumin: This rich, hearty spice adds a warm flavor.
• Salt: Bold, flaky salt is delicious in this salad.
• Pepper: Ground pepper adds a more complex flavor profile.
• Hot pepper sauce: If you like your corn salad a little spicy, feel free to add an extra dash or two.
• Cayenne pepper: With the addition of cayenne pepper, this corn salad has a definite Southwestern vibe.
• Olive oil: Medium EVOO is your best bet in this salad.
• Garlic: The pungent flavors of garlic are balanced out by the sweet red pepper and fresh parsley.
• Lime juice: Lime juice is essential when making a corn salad – its tart flavor perfectly complements the sweetness of corn

Directions

Step 1: Combine ingredients

In a large salad bowl, combine the frozen corn, green pepper, sweet red pepper, celery, parsley, green onions, Parmesan cheese, cumin, salt, pepper, hot pepper sauce and cayenne pepper.

Step 2: Microwave oil and garlic

Next, in a microwave-safe dish, combine the oil and garlic and microwave on high for 30 seconds. Allow this to cool.

Step 3: Assemble salad

Once oil and garlic have cooled, whisk in the lime juice. Pour this mixture over the top of the first 12 ingredients and then toss gently to coat. Keep it covered and refrigerated until serving, as this colorful corn salad recipe is best served chilled.

Corn Salad Recipe Variations

• Make it vegan: If you’re vegan or simply staying away from cheese, you can feel free to omit the Parmesan. You won’t sacrifice flavor.
• Add more flavor: This corn salad recipe is bursting with flavor, but if you’d like a little more, fresh basil or cilantro would work well here, too.
• Toss in some tomatoes: The Southwestern vibe of this salad would be delicious with chopped tomatoes.

How to store corn salad

This easy corn salad recipe is just as easy to make and store – simply cover it with an airtight top and keep it in the fridge. It’ll hold its flavor and most of its texture for up to four days. The corn may soften a bit, but the juices will just act like a marinade, making this more flavorful by the day.

Can you make corn salad ahead of time?

Yes. If you’re typically pressed for time, you can make this salad a few days ahead of time.

Corn Salad Tips

How can I make this a complete meal?

If you want to add a bit more heft to this corn salad recipe, black beans will add protein and fiber, making it a fine option for lunch or a light dinner. The complementary flavors of corn and black beans work well together.

What can I serve with corn salad?

Corn salad is delicious with burgers, Mexican pizza or as a side dish, amongst many, when filling your plate at a potluck. It’s a versatile dish.

Can I use fresh corn in this recipe?

Yes, you can use fresh corn in this recipe. Just make sure you use the correct amount that it calls for (20 ounces).