Description

Crack Corn Salad is a refreshing and vibrant summer dish that perfectly balances sweet corn, crunchy vegetables, and a zesty dressing. Ideal for picnics and barbecues, this salad is not only easy to prepare but also serves as a colorful centerpiece on any table. With its delicious blend of flavors and textures, it’s sure to be the highlight of your next gathering!

Ingredients

Scale

2 cups fresh sweet corn (about 3 ears)
1 medium red bell pepper, diced
4 green onions, thinly sliced
1/4 cup fresh cilantro, chopped (or parsley)
1/2 cup sour cream (or Greek yogurt)
Juice of 1 lime
1 tsp chili powder
Salt and pepper to taste

Instructions

Cook the corn in salted boiling water for 5-7 minutes until tender. Let cool before cutting off the kernels.
In a large bowl, mix sour cream, lime juice, chili powder, salt, and pepper until smooth.
Add cooled corn, red bell pepper, green onions, and cilantro to the bowl. Stir gently to combine.
Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 6g
Sodium: 210mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 6g
Cholesterol: 10mg

Keywords: For added heat, include diced jalapeños. Substitute black beans for corn for a different flavor profile. This salad can be made a day ahead; flavors intensify when allowed to sit overnight.