Simple Summer Corn Salad

Amanda Nicole Smith

Vegan corn salad

Sweet corn and a mix of veggies smothered in cilantro, onion, garlic, lemon and lime is all you need to make this simple corn salad. It’s the perfect summertime recipe, quick and easy with tons of vegetables and herbs from the garden and farmers’ market. The corn and cherry tomatoes add a slight sweetness and the texture of all the veggies mixed together is a nice change from my garden salads.

  1. 4 ears corn
  2. 1 cup cherry tomatoes
  3. 1 cup cilantro
  4. 1/2 large cucumber
  5. 1/2 bell pepper
  6. 1/2 medium shallot
  7. 1 lemon
  8. 1 lime
  9. 4 cloves garlic
  10. 1/2 medium serrano or jalapeño pepper
  11. A pinch of salt

Prep Time: 15 Min

Serves 4

  • Hold the corn upright in a mixing bowl, cut the corn kernels off the cob in a downward motion.
  • Cube the cucumbers, halve the tomatoes, mince the garlic, shallot, cilantro and peppers, throw it all in the mixing bowl.
  • Juice the lemon and lime.
  • Mix everything together well and Enjoy!

Notes

You can refrigerate this dish for up to a week. You will end up with a lot of juice, I just drink it, but you could also use this juice as a marinade or pour it over rice.

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.