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Before you jump to Fresh Sweet Corn Salad recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.
Wholesome eating helps bring about a feeling of wellness. We are likely to feel way less gross after we increase our consumption of wholesome foods and decrease our consumption of junk foods. A salad helps us feel better than a piece of pizza (physically anyway). Selecting healthier food choices can be challenging when it is snack time. Shopping for snacks can be a challenge because you have so many options. Why not try some of the following nutritious snacks the next time you need some extra energy?
One of the most popular snack foods is natural yogurt. Eating fat free yogurt in place of a healthy larger lunch is not a good idea. You can’t beat yogurt whenever it comes to a healthy snack though. It is a protein-rich resource of healthy minerals and vitamins. Yogurt is frequently eaten to help maintain the digestive system considering that it is so easily digestible by many people. Quick hint: pick unsweetened yogurt and add in walnuts or flaxseeds. It’s an excellent approach to delight in a flavorful snack without too much sugar.
You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to fresh sweet corn salad recipe. You can cook fresh sweet corn salad using 14 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Fresh Sweet Corn Salad:
- Get corn, fresh is best (canned /frozen will work)
- Get Cucumbers, roughly peeled and diced
- Provide Cherry Tomatoes, quartered
- Prepare large red pepper, diced
- Take large green pepper, diced
- Take Onion, diced
- Take garlic, minced
- You need jalapenos, minced
- Take Dressing:
- Provide olive oil
- You need Balsamic Vinegar
- Provide Lemon Juice
- Use Lime Juice
- Take Sugar
Steps to make Fresh Sweet Corn Salad:
- Get all your ingredients together, and use the counts and measurements in my ingredients list above loosely. If you have more corn or less cucumbers its still a salad :)
- If you are using fresh corn go ahead and blanch it for 5 minutes in boiling salted water, remove from pot to a bowl of cold water to stop the cooking process. After the corn has cooled cut the kernels from the cob using the old bunt cake pan method.
- Then you peel, chop, dice all the veggies you are using. Place in a giant bowl and stir. I roughly peel my home grown cucumbers but if you are using store bought with the wax coating you are going to want to remove all the peeling.
- Put together dressing ingredients or use any store bought vinaigrette style dressing you want. If you are going to eat this all week (as I plan to) avoid adding salt until serving as it will pull moisture from the veggies and all the extra juice ruins the fresh taste. Also store in a flat cassarole style dish to prevent all those juices congregating at the bottom and ruining your presentation. I hope you enjoy!
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