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Corn, tomatoes and cucumber in a bowl.
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Fresh Corn Salad

This Fresh Corn Salad is made with whole kernels, cut right off the cobs, juicy and plump tomatoes and crisp, refreshing cucumber. Simple vinaigrette ties the ingredients together into a delicious summer salad! Serve it with grilled chicken or pork.
Course Salad
Cuisine American
Keyword fresh corn salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 145kcal
Author Anna

Ingredients

  • 2 cups fresh corn off the cob
  • 3 Roma tomatoes
  • 1/2 English cucumber
  • 1/4 cup chopped red onion
  • dressing:
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Italian seasoning
  • 2 tablespoons chopped fresh parsley

Instructions

  • Cutting the corn off the cobs: place the cleaned cob in a bowl, standing upright on it’s top and sliding the knife down, cut off the kernels.
  • Chop cucumber, tomatoes and onion and place in a big bowl with corn.
  • Mix vinegar, oil and seasoning in a small jar. Shake to mix.
  • Pour over veggies and toss together.
  • Serve right away or refrigerate until ready to serve.

Notes

  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
  • I chopped Roma tomatoes but you can use cherry tomatoes.
  • I used red onion because it is my favorite for raw salads; it can be quite sharp so keep that in mind.

Nutrition

Calories: 145kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 387mg | Fiber: 2g | Sugar: 7g | Vitamin A: 731IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 1mg