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–+ servings

The Perfect Corn Confetti Salad With Lime Vinaigrette

Tracy Serafini
Super fun, easy and tasty salad is a burst of fresh flavors with creamy avocado, sweet summer corn and mango with sweet red peppers goes perfectly with a zing of lime.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 131 kcal

Equipment

  • skillet

Ingredients
  

  • 3 ears corn shucked and kernels cut off the cob
  • 1 mango peeled and chopped medium (about 1 cup)
  • 1 avocado diced
  • 1 small red bell pepper chopped medium, about 1 cup
  • 1 small red onion chopped medium fine, about 3/4 cup
  • 2 tbsp cilantro chopped ***see note

Dressing:

  • 1 lime juiced
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1/4 tsp cayenne pepper (optional)

Instructions
 

  • Cut the kernels off the cobs of corn. Heat up a skillet and add 1 tbsp olive oil. Add the corn and saute until lightly brown about 5 minutes. Cool in a medium bowl.
  • Add avocado, red bell pepper, mango, red onion and cilantro to the cooled corn.
    adding avocado to corn
  • Make the dressing: add the lime juice, red wine vinegar, olive oil, and 1/4 tsp, 1/2 tsp ground black pepper and cayenne pepper to a bowl. Whisk until emulsified.
    Pouring the lime dressing over the corn salad
  • Add the dressing to the corn and mix the salad. Taste and add more salt if desired.
    Mix corn salad
  • ***Note: if you don't like cilantro, you can substitute either basil or parsley.

Nutrition

Calories: 131kcalCarbohydrates: 12gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 5mgPotassium: 289mgFiber: 4gSugar: 6gVitamin A: 859IUVitamin C: 36mgCalcium: 17mgIron: 1mg
Keyword avocado, cilantro, Corn on the cob, easy, lime vinaigrette, mango, quick meal, red bell pepper, red onion, summer salad, vegan
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