Fresh Corn Salad

From What’s In Season? Brentwood Corn and Peppers


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Fresh Corn Salad

  • Author: Barbara Kobsar
  • Yield: 4 servings 1x


Units Scale
  • Kernels sliced from 2 ears fresh corn
  • 1 firm tomato, seeded and chopped, or 1 cup halved cherry tomatoes
  • 1 small cucumber, diced
  • 2 tablespoons chopped fresh cilantro, parsley, or basil
  • 1/4 cup chopped red onion
  • 1/2 red pepper, chopped

For the dressing:

  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lime
  • 1 small jalapeno, seeded and minced
  • 1/4 teaspoon salt


Combine salad ingredients in a serving bowl. In a small bowl, whisk together the dressing ingredients and pour over salad. Toss and refrigerate until ready to serve.

  • Category: Salad

Keywords: fresh corn salad, with cucumbers, tomatoes, peppers, cilantro, parsley, basil