Corn Salad
4 servings10 min prep8 min cookEasy
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The Tale of Corn Salad
Story updated
Corn salads reflect a long Southern and Midwestern American tradition of celebrating sweet summer corn as a seasonal side dish, often combined with tomatoes, peppers, or beans, building on corn's central place in the region's agricultural and culinary history.
Ingredients
Scale:· 4 servings
- 4 cups corn kernels, fresh, frozen, or canned
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt to taste
Instructions
- 1If using fresh or frozen corn, cook it in a skillet over medium-high heat until lightly charred in spots, then let it cool slightly.
- 2If using canned corn, simply drain it well before proceeding.
- 3Combine the corn, bell pepper, red onion, and cilantro in a large bowl.
- 4Stir in the mayonnaise, lime juice, and chili powder until everything is evenly coated.
- 5Top with the crumbled cheese, season with salt, and serve warm or at room temperature.
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