Simple corn side salad with southwestern flavors.
Everyone’s favorite barbeque side dish turned into an easy, no-cook salad. Just a few simple ingredients! Lime, red onion and cilantro work together to make the corn burst full of flavor!
I know corn on the cob is king during the summer, but I have to admit I find it kind of messy. I am usually the one cutting the kernels off the cob. I have enough trouble in the kitchen keeping my clothes clean. I don’t need butter dribbling down my chin while enjoying a meal.
Wait, is that just me?
Well me and my 13 year old with braces. At least I have company for another year 😉
Make this salad with fresh corn or frozen defrosted corn. I used frozen and I didn’t even cook it. Sometimes when all your attention is on the grill, it’s just a necessity to have a effort-free side dish. If using fresh kernels I would give them a quick saute first.
This serves 4-6 as a side dish, but the recipe can definitely be doubled or tripled for your next big summer gathering. ggg
- 3 Cups Corn
- ½ Cup Red Onion, Diced Small
- 2 Tablespoons Cilantro, Chopped
- 2 Tablespoons Lime Juice
- ¼ Cup Olive Oil
- Salt and Pepper
- Stir together corn, onion, cilantro, lime juice and olive oil. Add salt and pepper to taste (about ½ teaspoon salt and several grinds of fresh ground pepper). This can be eaten right away, but tastes very good if the flavors are allowed to meld for a while in the refrigerator.