Randy Mayor
8 servings (serving size: about 1/2 cup)

Fresh sweet summer corn requires no cooking, which makes this corn salad a particularly appealing warm-weather side dish for grilled fish, poultry, or meat. Add crumbled feta cheese, grilled shrimp, or chicken to make it an entrée.

How to Make It

Combine first 3 ingredients in a large bowl, stirring with a whisk. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

oldruth's Review

July 28, 2010
After reading the other reviews, I decided to add some additional ingredients. I only had 4 ears of corn, so I added a can of black beans. I also put in a small hot pepper, minced, two cloves of garlic, and I subbed adobo for the salt. I served it with fresh haricot verts and shrimp tossed with smoky spices and grilled. It was good, but not outstanding. It still needs something to spice it up.

catsay's Review

June 14, 2009
This is a great recipe. I added one fresh jalepeno and fresh cilantro. A great summer side dish. I've made this several times, and it's always a hit.

Becka77's Review

July 29, 2010
This is one of my favorite sumemr side dishes. I followed the recipe, there wasn't any reason to change it up.