Summer Cherry and Corn Salad
This summer cherry and corn salad has sweet and sour notes and come together within minutes. Enjoy it as a side salad or turn it into a full meal by adding your choice of beans.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Salad
Cuisine American
Servings 2
Calories 152 kcal
Steam the corn
Start out by boiling water for steaming the corn. To make this quicker, I use an electric kettle to boil the water. Once the water starts boilding, add the halved ears of corn to the steamer basked and steam for 5-7 minutes. Pick the steamed corn with tongs and add to a bowl of cold water for about 5 minutes. While the water for corn comes to a boil, prepare cucumber, tomatotes, and cherries. Use a cherry pitter to pit the cherries. If you don't have a cherry pitter, then use a knife to remove the pit.
Keep a big bowl of cold water handy to cool down the steamed corn on the cobb. Once cooled to the room temperature, remove kernels from the cobb with a knife. Add the remaining veggies and season with freshly squeezed lemon juice and salt and pepper. Mix well with a big spoon. You can either enjoy it at room temperature or store in the fridge for 30 minutes before eating. ENJOY!
- If you prefer less sweetness in the salad, reduce cherries to 8.
- You can a pinch or two of ground caynnene pepper to add a little zest to the salad.
Calories: 152kcalCarbohydrates: 14gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 302mgPotassium: 453mgFiber: 3gSugar: 9gVitamin A: 1374IUVitamin C: 24mgCalcium: 84mgIron: 3mg
Keyword Cherry, Corn, Salad, Summer