This is an easy-to-make corn salad that has a honey-lime dressing. It is gluten-free and it is also vegetarian unless you add the optional bacon that is listed in the recipe.
I like this salad with or without the bacon even though some people think the bacon is what gives the salad great flavor. Personally, I think the honey-lime dressing is what makes it so tasty.
I also like the fact that this salad is so easy to mix together. You can cut up the vegetables the day before and have them ready to assemble – just store them in separate containers or sandwich bags until you are ready to use them.
You can use raw corn in this recipe but I think it is better if the corn is cooked first. A quick way to cook it is to put it into a skillet with a little butter or olive oil and stir-fry it for a couple of minutes. Then let it cool a few minutes before using it in the salad.
| Prep Time | 20 minutes |
| Servings |
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- 2 cups (about 6 ears) fresh corn, cooked & cooled
- 1/2 cup tomato, chopped and seeds removed
- 1/4 cup green pepper, diced
- 1/2 cup cucumber, chopped
- 1/4 cup purple onion, chopped
- 1/4 cup cilantro, minced
- 1/4 cup red bell pepper, diced
- 1 medium jalapeno, minced
- 5 slices cooked bacon, chopped (optional)
- 1/2 cup sour cream
- 1 lime zested
- 1/4 cup lime juice
- 1 tablespoon honey
- 1/4 cup olive oil
Ingredients
Salad
Dressing
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- Stir together all the vegetable ingredients in a medium-sized bowl.
- In a small bowl, mix together all the dressing ingredients. Stir until well blended.
- Add the dressing to the vegetables and stir. If using bacon, add it to the salad and stir. Serve chilled.
This salad will keep in the refrigerator but for best taste eat right away.