Confetti corn salad is an irresistible combination of sweet corn, bright bell peppers, flavorful cherry tomatoes, leafy cilantro, and crisp red onions tossed in a zesty lime vinaigrette. The variety of colors in this salad makes it a stunning addition to any summer spread, and the burst of flavors is equally delightful.
Use Fresh Produce for Corn Salad
As the warm weather approaches, so does the season for vibrant and fresh produce. One of my favorite summer dishes to prepare is confetti corn salad. This colorful and delicious salad is a feast for the eyes and a treat for the taste buds. It is a great way to use excess summer vegetables from your garden or the farmer’s market. This salad makes good use of corn, tomatoes, and peppers which is a delicious combination!
Fresh Corn
Did you know that fresh corn should be refrigerated right away? It should also be eaten within three days of picking it because it will lose flavor as its sugar converts to starch. However, there is a way to add back some of the lost sweetness of older corn. Boil the corn in a gallon of water with four teaspoons of sugar. The corn will absorb some sugar from the water and become sweet again. If this method doesn’t sweeten your older corn, it may be too far past its prime.
Use a corn peeler to remove the kernels from an ear of corn. Or use a method that is less messy by cutting with a long knife on a cutting board. Follow these steps:
- Place the corn on the cutting board.
- Press it to hold it into place.
- Use a long knife and cut off the kernels from the side of the corn.
- Rotate the cob and cut a few more rows.
- Repeat until the cob has been fully rotated and all the corn is cut. This method keeps the kernels from flying all over the kitchen.
Peppers and Tomatoes for Corn Salad
This salad has plenty of bell peppers and jalapenos. Chop them very fine so they are the same size as the kernels of corn. When all the vegetables are about the same size, no one vegetable overpowers the others. Use cherry or grape tomatoes because they are easier to cut since no core or seeds have to be removed.
Onions
There is 1/4 cup of red onion in this salad. Add less if the onion is strongly flavored so it doesn’t overpower the other ingredients. You can substitute a sweet onion for the red one, but you will lose the pretty purple color. Another option is to cut the red onion and soak it in ice water for a few minutes to reduce the intensity. The ice water will also make it very crispy.
Cilantro for Corn Salad
Cilantro is delicious in this salad! But if you aren’t a fan, leave it out or substitute basil or another favorite herb.
Dressing and Cheese
I love the honey-lime dressing on this salad, and I think you will too! It is not too sweet and has an olive oil base to tame the lime juice. It coats the corn and other vegetables without overpowering them.
This salad has cotija cheese sprinkled on top, but you can substitute feta cheese. I usually like this salad without cheese, but it is delicious either way!
Other Corn Recipes You Might Like
Click on each name or photo to link to the recipe.
Confetti Corn Salad
Ingredients
Dressing
- 3 tablespoons olive oil
- 1 teaspoon honey
- 1 lime zested
- 1 lime juiced
- โ teaspoon salt
- Black pepper to taste
Salad
- 5 ears fresh corn, grilled or boiled and cut off cobs
- 1 ยฝ cups cherry tomatoes, finely chopped
- ยผ cup red onion, finely chopped
- 2-3 tablespoons cilantro, chopped
- 1 jalapeno, minced (remove seeds and membranes)
- ยฝ cup red or orange bell pepper, finely chopped
- ยผ cup cotija cheese
Instructions
Dressing
- Mix all the dressing ingredients in a small bowl. Whisk to blend well. Set aside.
Salad
- Cook the corn and cut the kernels from the cobs. Add the corn to a medium-sized bowl.
- Add the rest of the vegetables to the corn and toss to mix.
- Stir the dressing and pour it over the vegetables. Stir to mix.
- Add the cheese and stir to mix with the other ingredients. Store in the refrigerator.