Fresh Sweet Corn Salad
About
This colorful corn salad combines sweet corn with crisp bell pepper and red onion for a delicious mix of flavor, texture, and nutrition. Bell peppers and red onions provide antioxidants and a vibrant crunch, while olive oil adds heart-healthy fats and a rich, smooth finish.
Tips:
Canned whole kernel corn can be utilized as an alternative to frozen corn.
Dish can be served warm or chilled!
Get creative and add in other veggies!
Ingredients
- 4 medium ears fresh sweet corn, husked, or 10 oz. frozen whole kernel corn
- 1 tsp olive oil
- 1 cup orange bell pepper, cut into thin strips
- 1 cup red onion, thinly sliced
- 1/2 tsp kosher salt
- 1/4 tsp pepper, ground
- 2 Tbsp fresh basil, thinly sliced for garnish
Directions
- Cut the corn kernels from the cobs to make 2 cups.
- Heat oil in a skillet over medium heat. Add corn, bell pepper, and onion; cook for about 5 minutes, stirring occasionally, until tender-crisp. Season with salt and pepper.
- If chilling, drain the vegetables first. Sprinkle with basil before serving, if desired.