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Shoeleg Corn Salad The Crunchiest Summer Side — homemade Shoepeg corn salad recipe

Shoeleg Corn Salad The Crunchiest Summer Side

A refreshing and vibrant corn salad that delivers the perfect summer crunch with fresh vegetables and a zesty lime dressing.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 cups fresh sweet corn kernels 600g
  • 1 cup diced red bell pepper 150g
  • 1/2 cup finely chopped red onion 75g
  • 1/2 cup chopped fresh cilantro 20g
Dressing
  • 1/4 cup extra virgin olive oil 60ml
  • 2 tbsp fresh lime juice 30ml
  • 1 tsp sea salt 5g

Equipment

  • Mixing bowl
  • Small jar
  • Pot

Method
 

Instructions
  1. Blanch the corn kernels in boiling water for two minutes, then drain and cool completely.
  2. Combine the cooled corn, diced red bell pepper, and red onion in a large mixing bowl.
  3. Whisk together the olive oil, lime juice, and sea salt in a separate small jar.
  4. Pour the dressing over the corn mixture and toss thoroughly.
  5. Fold in the fresh cilantro just before serving to maintain maximum crunch.

Notes

Best served chilled or at room temperature. Store leftovers in an airtight container for up to 3 days.