Easy Summer Corn Salad Recipe


8 ears of corn
1 ½ cups cherry tomatoes
1 cucumber
1 orange bell pepper
1 small red onion
¼ cup olive oil
1 tablespoon lime juice
2 teaspoons salt
1 teaspoon ground black pepper
Zest of 1 lime


Carefully cut the corn from the cob using a sharp knife. Place in a large mixing bowl.
Slice the cherry tomatoes in half. Slice the cucumber into thin rounds. Dice the pepper and onion. Place all of the vegetables in the bowl with the corn and stir well to combine.
In a small bowl, whisk together the olive oil, lime juice, salt, ground black pepper, and lime zest.
Pour the oil mixture over the vegetables and stir to combine. Taste and add additional seasoning if desired.
Cover the bowl with plastic wrap and chill for at least an hour.
Stir well before serving.

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