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+ servings

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
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 2
Calories 152 kcal

Ingredients
  

  • 2 ears corn (dehusked and cut up in half)
  • 10 cherries (any variety, pitted)
  • 1 cup English cucumber (or any other variety, ~1/2 English cucumber, peeled & chopped )
  • 1 cup tomatoes (chopped, 1 medium tomato or 1 cup grape or cherry tomatoes)
  • cups arugula (roughly chopped, sub with equal amount baby spinach or baby kale)
  • 1/8 tsp freshly ground black pepper (~2-3 generous pinches)
  • 1/4 tsp pink Himalayan salt (or to taste, can use any other variety)
  • 2 tbsp lemon juice (frehsly juiced, ~1 medium lemon, can sub with lime juice)
  • 2 tbsp hemp seeds (sub with equal amount raw pumpkin or sunflower seeds or walnut halves)
  • 1 bowl cold water (for cooling the steamed corn)

Instructions
 

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!

Notes

  1. If you prefer less sweetness in the salad, reduce cherries to 8. 
  2. You can a pinch or two of ground caynnene pepper to add a little zest to the salad. 

Nutrition

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
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