Crunchy Corn Salad: Easy & Delicious Recipe

Table of Contents

Table of Contents

1. Introduction

As the late May afternoon sun casts its warm glow over Marrakesh, a light, refreshing, and flavorful salad is often the perfect choice. Today, we’re sharing our recipe for Crunchy Corn Salad: Easy & Delicious. This vibrant salad combines the sweetness of corn with the crispness of bell pepper and red onion, the freshness of cilantro, and a zesty lime vinaigrette with a hint of cumin and paprika. Served with crunchy tortilla chips, it’s a delightful appetizer, side dish, or snack.

This corn salad is all about bright flavors and satisfying textures. The combination of sweet corn, crunchy vegetables, and the tangy, slightly spicy dressing creates a well-balanced and addictive dish. The optional jalapeño adds a nice kick, while the tortilla chips provide the perfect crunchy accompaniment for scooping. If you enjoy fresh and easy salads with a bit of zest, much like our Chili Cheese Corn Salad with Fritos but with a lighter profile, you’re going to love this Crunchy Corn Salad. Let’s get it made!

2. Recipe Summary

• Cuisine: American, Southwestern-inspired
• Difficulty level: Very Easy
• Total preparation and chilling time: 25 minutes (+ 30 minutes chilling)
• Dietary classification: Vegan, Gluten-free (if served with gluten-free tortilla chips).

3. Equipment and Utensils

• Large mixing bowl
• Small mixing bowl or jar for vinaigrette
• Whisk or fork
• Cutting board
• Sharp knife
• Measuring cups and spoons

4. Serving Suggestions

• Plating: Serve chilled in a bowl alongside tortilla chips. You can also serve it as a topping for grilled chicken or fish.
• Serving Ideas: Great as an appetizer with tortilla chips, a side salad for a barbecue, or even as a filling for tacos or wraps.
• Complementary Side Dishes: Pairs well with grilled meats, black bean dishes, or other Southwestern-inspired fare.
• Wine or Beverage Pairings: A crisp white wine like Sauvignon Blanc or a light beer. For non-alcoholic options, try a limeade or sparkling water.

5. Nutritional Information

• Detailed Nutritional Breakdown (per serving, estimated):
  • Calories: 250 kcal
  • Carbohydrates: Approximately 35-40g
  • Protein: Approximately 5-7g
  • Fat: Approximately 10-12g
• Macronutrient Distribution: Roughly 60% Carbohydrates, 10% Protein, 30% Fat.
• Dietary Information: Vegan, Gluten-free (if served with gluten-free chips).
• Potential Health Benefits: Corn provides fiber and antioxidants. Bell peppers are rich in vitamin C.

6. Storage and Reheating

• Proper Storage Instructions: Store the salad in an airtight container in the refrigerator.
• Refrigeration Instructions: Keep refrigerated at or below 40°F (4°C). The salad is best served chilled.
• Freezing Recommendations: Freezing this salad is not recommended as the texture of the vegetables may change upon thawing.
• Reheating Methods: This salad is intended to be served cold and is not reheated.

7. Expert Tips and Variations

• Tips from Professional Chefs: If using fresh corn, grilling it before cutting off the kernels adds a smoky flavor. Allow the salad to chill for at least 30 minutes to allow the flavors to meld.
• Common Mistakes to Avoid: Not draining canned corn well, which can make the salad watery; overdressing the salad.
• Creative Recipe Variations:
  • Beans: Add black beans for extra protein and fiber.
  • Avocado: Diced avocado adds creaminess (add just before serving to prevent browning).
  • Cheese: A sprinkle of crumbled cotija or feta cheese can add a salty tang.
  • Other Vegetables: Diced cucumber or cherry tomatoes would also be delicious additions.
• Seasonal Adaptations: This salad is particularly great in the summer when fresh corn is in season.

8. Ingredients Section

• 4 fresh ears of corn, or 2 cans (14 ounces each) corn kernels, drained (approximately 700g total drained weight)
  • Quality and Sourcing Recommendations: Fresh sweet corn in season is ideal. Canned or frozen (thawed) corn also works.
  • Preparation Notes: If using fresh, cook and remove kernels. If using canned, drain well.
• 1 red bell pepper, diced
  • Sourcing: Produce section.
  • Preparation Notes: Remove seeds and membranes, then dice.
• 1/2 red onion, finely chopped (approximately 60g)
  • Sourcing: Produce section.
  • Preparation Notes: Peel and finely chop.
• 1/2 cup fresh cilantro, chopped (approximately 30g)
  • Sourcing: Produce section.
  • Preparation Notes: Rinse and chop.
• 1/4 cup jalapeño, finely chopped (optional, adjust to taste) (approximately 15g)
  • Sourcing: Produce section.
  • Preparation Notes: Remove seeds and membranes for less heat. Handle carefully.
• 1/4 cup apple cider vinegar (approximately 60 ml)
  • Sourcing: Vinegar aisle.
• 2 tablespoons olive oil (approximately 30 ml)
  • Quality and Sourcing Recommendations: Extra virgin olive oil is recommended.
• 1 tablespoon lime juice (approximately 15 ml)
  • Sourcing: Produce section or bottled. Freshly squeezed is best.
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• Tortilla chips, for serving

Metric Conversions (Approximate):

• 4 fresh ears of corn ≈ varies by size
• 2 cans (400g each) corn ≈ 14 ounces each
• 1 red bell pepper ≈ 150g
• 1/2 red onion ≈ 60g
• 1/2 cup cilantro ≈ 30g
• 1/4 cup jalapeño ≈ 15g
• 1/4 cup apple cider vinegar ≈ 60 ml
• 2 tablespoons olive oil ≈ 30 ml
• 1 tablespoon lime juice ≈ 15 ml
• 1 teaspoon ≈ 5 ml
• 1/2 teaspoon ≈ 2.5 ml

9. Step-by-Step Instructions

1. Prepare Corn: If using fresh corn, cook it and cut off the kernels. If using canned corn, drain it well.
2. Combine Vegetables: In a large bowl, combine the corn, diced red bell pepper, finely chopped red onion, chopped cilantro, and chopped jalapeño (if using).
3. Make Vinaigrette: In a small bowl or jar, whisk together the apple cider vinegar, olive oil, lime juice, cumin, paprika, salt, and black pepper.
4. Dress Salad: Pour the vinaigrette over the corn mixture and toss gently to combine.
5. Chill: Refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve: Serve chilled with tortilla chips for scooping.

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10. Frequently Asked Questions (FAQ)