Sweet corn salad
This sweet corn salad combines sautéed red pepper and onion with fresh corn and spearmint for a refreshing summer dish. It's easy to prepare and perfect as a side for any meal.
Cook time 0 min
Prep time 10 min
Ingredients:
1 tsp olive oil1 cup red pepper
1 cup onion
1/2 tsp salt
1/4 tsp white pepper
1 tbsp spearmint
3 cups sweet corn
This vibrant and refreshing sweet corn salad is a perfect blend of sweetness and crunch, making it an ideal dish for summer gatherings or as a light side dish to any meal. It's packed with fresh vegetables and aromatic herbs, offering a delightful burst of flavors and colors.
Instructions:
- Start by dicing the red pepper and chopping the onion finely. Set the vegetables aside.
- Measure out the olive oil, salt, white pepper, and fresh mint.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and diced red pepper to the skillet.
- Sauté the vegetables for about 5-7 minutes, or until the onion becomes translucent and the red pepper is tender.
- Sprinkle in the salt and white pepper, stirring well to combine.
- Add the cooked sweet corn to the skillet, mixing thoroughly to ensure an even distribution of the vegetables and seasonings.
- Continue to cook for another 2-3 minutes, until the sweet corn is warmed through and well-mixed with the other ingredients.
- Remove the skillet from heat and stir in the chopped fresh mint.
- Mix well to incorporate the mint into the salad.
- Transfer the sweet corn salad to a serving bowl.
- Serve warm or at room temperature as a delicious side dish or a light main course.
With its simple preparation and delicious mix of flavors, this sweet corn salad is sure to become a favorite at your table. Enjoy the fresh, natural sweetness of the corn paired with the colorful crunch of red pepper and onions, all brought together by the subtle aroma of mint.
Sweet corn salad FAQ:
The sweet corn is added after the onions and red peppers are sautéed. Cook it in the skillet for about 2-3 minutes until it is warmed through, ensuring it retains its sweetness and crunch.
Yes, you can substitute red pepper with other peppers such as yellow or orange bell peppers for a different color and flavor. Zucchini or cucumber can also be used for a crunchier texture.
Store any leftover salad in an airtight container in the refrigerator. It is best consumed within 2-3 days for optimal freshness.
A large skillet or frying pan is recommended to accommodate all the vegetables and ensure even cooking. A 10-12 inch skillet should be sufficient.
This salad is already vegan as it does not contain any animal products. Ensure the olive oil used is pure and check other ingredient labels for any hidden non-vegan items.
Cooking Tips:
- Consider grilling the corn for a few minutes before adding it to the salad for an extra layer of smoky flavor.
- Make sure to evenly dice the red pepper and onion for a consistent texture and better presentation.
- Fresh mint works best for this recipe, but if you don't have it on hand, you can substitute with fresh basil or cilantro for a different twist.
- Allow the salad to sit in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
- You can add other veggies like cherry tomatoes or cucumbers for added freshness and texture.
Nutrition Facts
4 ServingsCalories 81kcal
Protein 2.80g
Carbohydrates 18g
Fiber 3.07g
Sugar 7g
Fat 2.45g
More recipes
Garlic balsamic green beans with olive oil and black pepper
Easy garlic balsamic green beans with olive oil and black pepper.
05 May 2026Quick chocolate and raspberry puddings
Rich chocolate puddings with tangy raspberries, ready in no time.
05 May 2026