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Confetti Corn Salad

by elyn_ryn

I can’t get enough fresh vegetables in the summertime, meaning I am guilty of buying too much produce because all the fruits and vegetables look appetizing! Then I find myself scrambling to use up everything before it spoils. I usually make salads because they are always great for using up several vegetables or fruits. 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 the corn, it means the corn is too far past its prime to resuscitate.

Peppers and Tomatoes

This salad has bell peppers and jalapenos. Chop them very fine to make them about the same size as the kernels of corn. When all the vegetables are about the same size, no one large-cut 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 intense 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

Cilantro is delicious in this corn 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 if you desire. I usually like this salad without cheese, but it is delicious either way!

Print Recipe
Confetti Corn Salad
A medley of finely-diced vegetables tossed with lime juice
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Salad, Side Dish
Cuisine American
Keyword Corn Salad
Prep Time 20 minutes
Servings
Ingredients
Course Salad, Side Dish
Cuisine American
Keyword Corn Salad
Prep Time 20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dressing
  1. Mix all the dressing ingredients in a small bowl. Whisk to blend well. Set aside.
Salad
  1. Cook the corn and cut the kernels from the cobs. Add the corn to a medium-sized bowl.
  2. Add the rest of the vegetables to the corn and toss to mix.
  3. Stir the dressing and pour it over the vegetables. Stir to mix.
  4. Add the cheese and stir to mix with the other ingredients.
Recipe Notes

Substitutions

You can substitute sweet onion for the red onion.

You can substitute feta cheese for cotija cheese.

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