Summer Corn Salad
1
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Serve this refreshing and colorful salad with toasted pita wedges, in a tortilla with lettuce and hummus, or as an accompaniment to grilled shrimp.
Ingredients
Corn on the cob
4 ear(s), medium, shucked (or 10 oz defrosted, frozen corn)
Tomato
1 large, seeded and diced
Cucumber
½ medium, peeled, seeded, and diced
Green bell pepper
1 medium, peeled, seeded, and diced
Scallions
4 medium, thinly sliced
Radishes
4 medium, thinly sliced
Cilantro
3 Tbsp, fresh, chopped
Seasoned rice vinegar
3 Tbsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Instructions
1
Cut the kernels from the corn cobs and place in a large bowl. Add the tomato, cucumber, bell pepper, scallions, radishes, cilantro, vinegar, salt, and pepper; gently toss to coat. Cover and refrigerate at least 1 hour before serving. Yields generous 1 cup per serving.
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