Amanda Nicole Smith
Sweetcorn and a mix of veggies smothered in coriander, 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 tonnes of vegetables and herbs.
Serves 4
4 corn on the cob, kernels cut off (or 2 tins sweetcorn, drained)
150g cherry tomatoes, halved
16g fresh coriander leaves, chopped
1/2 large cucumber, cubed
1/2 bell pepper, diced
1/2 medium shallot, finely minced
Juice of 1 lemon
Juice of 1 lime
4 cloves garlic, minced
1/2 medium serrano or jalapeño pepper, minced
A pinch of salt
Sweetcorn and a mix of veggies smothered in coriander, 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 tonnes of vegetables and herbs.
Serves 4
1. Hold the corn upright in a mixing bowl, cut the corn kernels off the cob in a downward motion.
2. Cube the cucumbers, halve the tomatoes, mince the garlic, shallot, coriander and peppers, throw it all in the mixing bowl.
3. Juice the lemon and lime.
4. 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 – you could drink it, use as a marinade or pour it over rice.
Looking for more healthy meal ideas? Explore our whole food plant-based recipes.
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