Description
Light, fresh, and full of flavor! This summer corn salad with a Mexican twist is the perfect summer side.
Ingredients
Units
Scale
- 4 ears fresh corn, cooked any way you like, cooled, and kernels cut from the cob
- 1 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 1/4 cup chopped fresh herbs*
- 4 slices bacon, cooked until crisp + crumbled
Dressing
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- 1 garlic clove, pressed or grated with microplane
- Cojita cheese, optional**
- Kosher salt and fresh ground black pepper
Instructions
- In a large salad bowl, combine the corn, tomatoes, onion, herbs, and bacon.
- Whisk together the olive oil, lime juice, and garlic. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss to combine. If desired, stir in cheese.
Notes
- Herbs: You can use any variety of your favorite herbs: cilantro, parsley, dill, chives, or oregano.
- Cheese: Cheese is optional in this salad but if you like the sweet and salty combo then definitely add cheese. I like using Cojita cheese, which is a hard, crumbly Mexican cheese very similar to feta. Feta cheese can be substituted.
- Leftovers: Store leftovers in an airtight container for up to 3-4 days. Salad is best served within 2 days.
- Recipe originally published June 2018
Nutrition
- Serving Size: 1/2 cup
- Calories: 223
- Sugar: 4.6 g
- Sodium: 137.9 mg
- Fat: 15.3 g
- Carbohydrates: 19 g
- Protein: 5.8 g
- Cholesterol: 12.3 mg
