Farm fresh sweet corn is the star of this Southwest Corn Salad with Honey Lime Dressing. It has so much flavor and crunchy goodness from all the veggies, you can use it in so many ways, a side dish, a topping for tacos or fajitas plus it super nutritious!
Farm fresh corn around here is at peak season, and it is so good we try to get as much as we can. It’s so naturally sweet you’d think they grow it right along side the sugar canes.
I really don’t know, but when we take a drive in the country you can see corn fields for miles, we are in the middle of corn country here, and I don’t see any sugar canes, but we run to get when the local fresh corn is ready at the farmers market and it pretty much flies right off the shelves.
I put a picture down below of along the Katy Bike Trail in St. Charles County, just to give you an idea of how massive the corn fields are around us.
For the corn, we grilled extra the day before, leaving it in the husk, and placed it in the fridge. Peel back the husk to remove the silk, soak all the husks, pull back over the corn and tie the ends up with butcher’s twine. Then when ready to make the salad cut the kernels from the cob as close as you can to get nice chunks of corn.
But you can cook the corn the way you normally do; bring a pot of water to a rolling boil, place corn in and turn the heat off and cover for 5 minutes. Cut the kernels off and cook them in the skillet for 4-5 minutes. Put in the microwave for about 3 minutes.
If corn is not in season you can use steamed frozen corn, I wouldn’t use canned corn for this recipe, you’d want it as fresh as possible. Anyway you cook it you’ll want to let cool before cutting off the cob.
For nice tiny uniform vegetable cuts for the bell pepper, onions and even the tomatoes, I used a Pro Vegetable Chopper from Mueller and it couldn’t be easier. They come out looking like your a professional chef without taking forever to look so pretty. I’m sure it takes tons of practice to make your veggies look that good, and probably a few bandaids. So when you see perfectly cut veggies, this might be a secret tool not everyone is letting be known.
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- 1/4 cup lime juice
- 2 Tablespoons honey
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- dash of cayenne pepper (optional)
- 1 garlic clove (crushed & minced)
- 3 Tablespoons olive oil
- salt and fresh cracked pepper
- 2 ears fresh corn
- 1 medium bell pepper (diced)
- 1/2 red onion (diced)
- 1 tomato (diced)
- 1 1/2 cup red leaf lettuce or romaine (chopped about 1")
- 1 cup black beans (rinsed till the water runs clear)
- 2 tablespoons cilantro
- In a small bowl combine lime juice, honey, cumin, chili powder, garlic, olive oil salt, pepper and whisk. Set aside in fridge to let ingredients marry together.
- Slice the cooked cooled corn kernels off close to the cob. Combine with diced bell pepper, red onion, tomato, lettuce and rinsed black beans. Toss to mix well using 2 forks, top with cilantro and drizzle slowly with honey lime dressing.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 181Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 117mgCarbohydrates 26gFiber 6gSugar 10gProtein 5g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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