Fresh Corn Salad Recipe

Name: Fresh Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 ears fresh white corn; 4 c. water; 1/2 to 1 tsp. sugar; 1/3 c. finely chopped purple onion; 1 large green pepper, seeded and chopped; 1 large red pepper, seeded and chopped; 1 (8 oz.) pkg. Monterey Jack cheese, cut into small cubes; 2 Tbsp. olive oil; 1/2 tsp. salt; 1/4 tsp. ground cumin; 1/4 tsp. ground black pepper; 1/8 tsp. ground red pepper

Servings: persons

8 to 10 ears fresh white corn
4 c. water
1/2 to 1 tsp. sugar
1/3 c. finely chopped purple onion
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
1 (8 oz.) pkg. Monterey Jack cheese, cut into small cubes
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper

1
Cut off corn kernels; set aside.
2
Combine water and sugar in a large saucepan; bring to a boil.
3
Add corn and return to a boil. Reduce heat and simmer 10 to 12 minutes.
4
Drain and rinse with cold water.
5
Drain on paper towels, patting dry.
6
Combine corn, onion and remaining ingredients; let stand 30 minutes or cover and refrigerate 8 hours.
7
Yields 12 servings.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 to 10 ears fresh white corn, 4 c. water, 1/2 to 1 tsp. sugar, 1/3 c. finely chopped purple onion, and more.

Yes, Fresh Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fresh Corn Salad

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