Corn Salad

This is a great little salad. It’s light and refreshing, and just looks pretty as hell. It works really well with roasted corn, although this recipe uses boiled corn. Using roasted corn changes the flavor of the salad a bit, and works well with additional spices.

Corn Salad

From Sabreland | Salads | American

This beautifully colored dish makes a great side dish for a barbeque or light summer dinner.


Low cal Calories 77kcal

Low fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 304mg

carbs Total Carbohydrate 17g

Serving size 117g Calories from fat 9kcal Fiber 2g Protein 3g Sugar 7g
8 servings


  • 5 ears fresh corn
  • 1 medium red onion
  • 2 mini sweet peppers
  • 2 tbsp balsamic vinegar
  • 2 tbsp golden balsamic vinegar
  • 1/4 cup chopped watercress
  • 1 tsp sea salt
  • 1 tsp freshly chopped rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp dill


  1. Cook the corn until tender
  2. While corn is cooking, chop the onion and peppers
  3. Strip the kernels off the corn
  4. Toss all ingredients together in a bowl
  5. Cover in wrap and allow to chill for an hour

Additional Photos:

Buying corn from the grocery store like this instead of still completely in the husk means no surprises waiting beneath!
Corn and Onions
The corn to onion ratio should provide good crunch an flavor, but the onion shouldn’t overwhelm the dish.

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