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–+ servings
Confetti Corn Salad

Confetti Corn Salad

A medley of finely-diced vegetables tossed with lime juice
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 160 kcal

Ingredients
  

Dressing
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • 1 lime zested
  • 1 lime juiced
  • ⅛ teaspoon salt
  • Black pepper to taste
Salad
  • 5 ears fresh corn, grilled or boiled and cut off cobs
  • 1 ½ cups cherry tomatoes, finely chopped
  • ¼ cup red onion, finely chopped
  • 2-3 tablespoons cilantro, chopped
  • 1 jalapeno, minced (remove seeds and membranes)
  • ½ cup red or orange bell pepper, finely chopped
  • ¼ 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.

Notes

Substitutions

You can substitute sweet onion for the red onion.
You can substitute feta cheese for cotija cheese.

Nutrition

Calories: 160kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 6mgSodium: 136mgPotassium: 331mgFiber: 2gSugar: 7gVitamin A: 772IUVitamin C: 33mgCalcium: 39mgIron: 1mg
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