Corn Salad

Cuisine: American

Cook Time: 15 Minutes

Serves: 2

Is it a salad? Is it a snack? Is it a meal? It can be all of the above, and THAT is the beauty of this incredibly easy corn salad recipe. It’s refreshing, delicious, and quick to make.

Raw corn kernels - 2 cups
Red onion - ¼, thinly sliced
Avocado - 1, sliced
Cherry tomatoes - 10-12, cut into quarters
Olive oil - 3 tablespoons
Lemon juice - 2 teaspoons
Honey - 1 teaspoon
Black pepper - 3-5 peppercorns, freshly ground
Salt to taste

A delicious summer treat!

Bring a small pot of water to boil with a teaspoon of salt. Add the corn kernels, and let it cook for 5 minutes. Drain and set aside.
Toss together the onion, lemon juice, two tablespoons of olive oil, honey, black pepper, and salt. Set aside for 30 minutes.
Add the onion mixture to the corn, avocado, and cherry tomatoes, and your corn salad is ready to serve.

Chef Tip: Add a dash of paprika if you like spice. And if you’d like to make your corn salad more filling, throw in some kidney beans or chickpeas.

This easy corn salad recipe is easy and quick to make and fits into any menu and for any age group. Even kids can have a lot of fun making it. Share the recipe with your friends, or with any parents you know!

Quick Bites

Fun Fact

• Corn, a crop that is produced in all countries except the continent of the Antarctic, is also used for producing fuel alcohol which makes gasoline burn cleaner and causes less pollution.

Historical Fact

• The cultivation of corn or maize first occurred nearly 7,000 years ago in Central America (now Mexico) by Native Americans.

• The word ‘salad’ in English took birth in the 14th century. It was derived from Latin Salata, meaning “salted things”, because of the dressings which were generally oil, vinegar, or salt.