Summery Corn Salad with Lime-Garlic Vinaigrette

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I've always loved corn in salads, as a main item or addition. This is a great sweet and garlicky version I put together for a cookout for the 4th of July. Perfect with grilled flank steak! Thanks to Jeanette for the reminder and to Shelley for the steak!

Preparation time: 15 minutes
Cooking time: overnight to get

Difficulty: Easy - for beginners
Serves: 6 - 8

Dietary guidance: v v d 

Tags: side ยท


3 cans yellow or white corn ( you can also use fresh -- I recommend it grilled if you use fresh, but canned works just as well)

1/2 cup diced green pepper

1/2 cup diced red pepper

5 diced green onions

20 grape tomatoes, halved

Chopped cilantro, to taste (optional)

salt and pepper to taste


3 TB lime juice

1/4 cup olive oil

2 cloves garlic, diced

1 jalapeno, MOST of the seeds removed, diced fine

1 TB sugar

1/2 tsp salt

1/2 tsp fresh ground black pepper


For corn salad, mix together corn, peppers, green onion and jalapeno. Add salt and pepper to taste. Let cool and mix the flavors overnight.

For vinaigrette:

To lime juice add garlic and finely diced jalapeno and a few seeds for some heat. Add sugar and salt and pepper and stir. Whisk in olive oil to emulsify (big word, right??? lol)

Add to corn salad about 2 hours before serving so you don't overwhelm the salad with the wonderful dressing!


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