Fresh Corn Salad with Yellow and Red Bell Pepper

  • Yield 4 to 6 servings

For a little variety, grill the corn before removing the kernels.


8 ears of corn, shucked
1/4 cup water
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1/2 cup thinly sliced green onions with tops
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1/4 cup lime juice
Juice of 1 orange
1/2 teaspoon salt
1/2 teaspoon pepper


  1. Remove the corn kernels with a sharp knife into a saucepan.
  2. Stir in the water. Steam, covered, for 3 to 5 minutes; remove the cover. Cook for 2 minutes longer or until the liquid is absorbed, stirring constantly.
  3. Combine the corn, bell peppers, green onions and cilantro in a bowl and mix well.
  4. Whisk the olive oil, lime juice, orange juice, salt and pepper in a bowl.
  5. Pour over the corn mixture and toss to coat.
  6. Chill, covered, for 2 hours or longer.

Recipe reprinted with permission from The Junior League of Austin, Austin Entertains (The Junior Legue of Austin 2001)



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