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Fresh Sweet Corn Salad with Lime: Best 10-Minute Side

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This fresh sweet corn salad with lime is a quick, 10-minute side dish made with just five simple ingredients. It’s sweet, tangy, and perfect for summer gatherings.

Ingredients

Scale
  • 6 ears fresh sweet corn (about 4–5 cups kernels)
  • 3 tablespoons fresh lime juice (from about 2 limes)
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup fresh cilantro, chopped (packed)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1 small fresh jalapeño, finely diced (optional, seeds removed for less heat)
  • 1/4 cup cotija cheese, crumbled (optional)

Instructions

  1. Shuck the corn: Peel back the husks and remove them along with all the silk. If stubborn silk clings, run the ears under cold water while rubbing gently, then pat dry.
  2. Cut the kernels off the cob: Stand each ear upright on a cutting board. Using a sharp chef’s knife, slice downward to cut the kernels off in strips. Rotate and repeat until all kernels are removed. You should get about 3/4 cup per ear.
  3. Scrape the cobs: After cutting off the kernels, use the back of your knife to scrape down each cob to release the milky liquid. Add this to the bowl with the kernels.
  4. Juice the limes: Roll limes firmly on the counter, cut in half crosswise, and juice. Measure out 3 tablespoons.
  5. Chop the cilantro: Rinse and pat dry. Chop both leaves and tender stems to get about 1/4 cup packed.
  6. Optional: Dice the jalapeño: Cut in half lengthwise, remove seeds and membranes, then dice finely.
  7. Combine everything: In a large mixing bowl, combine corn kernels and scraped liquid, lime juice, olive oil, cilantro, salt, and optional jalapeño. Toss gently until evenly coated.
  8. Taste and adjust: Add more salt or lime if needed. If using cotija cheese, fold it in now and taste again.
  9. Let it rest (optional but recommended): Let the salad sit at room temperature for 5 minutes before serving to allow flavors to meld.
  10. Serve immediately or refrigerate: Best served within an hour, but keeps in the fridge for up to 2 days. Stir before serving and add a fresh squeeze of lime if needed.

Notes

For best results, use fresh sweet corn in peak season. Do not wash corn after shucking to avoid diluting flavor. Let corn come to room temperature before making the salad. Salt is crucial—it enhances sweetness and balances acidity. Let the salad rest for 5 minutes before serving for better flavor penetration. Do not reheat; serve cold or at room temperature.

Nutrition

Keywords: fresh sweet corn salad, lime corn salad, 10-minute side, summer salad, easy corn salad

Find it online: https://junomeals.com/fresh-sweet-corn-salad-with-lime-best-10-minute-side/