When summer produce is at its best, nothing beats a fresh corn salad. The natural sweetness of corn pairs beautifully with crisp bell peppers and juicy tomatoes. This Rainbow Corn Fiesta Salad is colorful, crunchy, and full of flavor. It makes a great side dish for grilled meats, tacos, or even as a light main meal.
I love serving this salad to my family because it’s quick to prepare and always gets compliments. It looks beautiful on the table, and the fresh flavors make it feel special without being complicated.
Ingredients
This salad uses simple ingredients that you can find in any store.
3 cups cooked corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1 jalapeño, seeded and finely chopped (optional)
1/4 cup fresh cilantro, chopped
Juice of 2 limes
3 tablespoons olive oil
Salt to taste
Black pepper to taste
Servings
This recipe serves 6 people as a side dish or 4 people as a main salad.
Step-by-Step Instructions
Step 1: Prepare the Corn
If using fresh corn, boil or grill 3 to 4 ears, then cut off the kernels. Grilling adds a smoky flavor that works well in this salad. If using frozen corn, thaw and drain it. For canned corn, rinse it well to remove excess sodium.
Pro Tip: Always let corn cool before mixing it into the salad. Warm corn can wilt the other vegetables.
Step 2: Chop the Vegetables
Dice the bell peppers into small, even pieces. Cut the cherry tomatoes in half. Finely chop the red onion and jalapeño. Keep the pieces small so every bite has a mix of flavors.
Pro Tip: Soak the red onion in cold water for 5 minutes to reduce its sharpness.
Step 3: Mix the Base
In a large bowl, combine the corn, bell peppers, tomatoes, onion, jalapeño, and cilantro. Toss gently to keep the tomatoes from breaking apart.
Step 4: Make the Dressing
Whisk together lime juice, olive oil, salt, and black pepper. Taste and adjust. Some people like a touch more lime for brightness.
Step 5: Combine and Chill
Pour the dressing over the salad. Toss well until everything is coated. Refrigerate for at least 30 minutes before serving. This gives the flavors time to blend.
Pro Tip: If serving the next day, keep the dressing separate until just before serving to prevent the vegetables from softening.
Nutrition Value (per serving, based on 6 servings)
Calories: 160
Protein: 3 g
Fat: 7 g
Carbohydrates: 22 g
Fiber: 4 g
Sugar: 7 g
Sodium: 150 mg
This salad is rich in fiber and vitamin C from the peppers and tomatoes. The corn provides natural sweetness and energy, while olive oil adds healthy fats.
Why You’ll Love This Salad
- It’s colorful and looks beautiful on any table.
- It’s healthy but still filling.
- You can serve it cold, so it’s perfect for hot days.
- It pairs well with almost anything.
Variations
Cheesy twist: Add crumbled feta or cotija cheese.
Spicy kick: Use serrano peppers instead of jalapeño.
Protein boost: Mix in black beans or grilled chicken.
Herb swap: Try fresh parsley or mint if you don’t like cilantro.
FAQs
Can I make this salad ahead of time?
Yes. Chop the vegetables and prepare the corn a day ahead. Store in the fridge. Add the dressing just before serving.
Can I use canned corn?
Yes. Just rinse it well to remove the brine. Fresh or grilled corn tastes best, but canned works in a pinch.
What can I serve with this salad?
It’s perfect with grilled chicken, steak, fish, or tacos. It also makes a great topping for nachos.
How long will it keep?
It will stay fresh for up to 3 days in the fridge. Keep it in an airtight container.
Can I make it spicier?
Yes. Add extra jalapeño or a few dashes of hot sauce to the dressing.
Final Thoughts
This Rainbow Corn Fiesta Salad with Bell Peppers and Tomatoes is bright, refreshing, and easy to prepare. It’s a recipe that works for weeknight dinners, picnics, or family gatherings. Once you try it, it will become a go-to summer salad in your home too.
