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Fresh sweetcorn salad with crunchy vegetables and creamy dressing
Sweetcorn salad with crunchy peppers, cucumber, and red onion

Sweetcorn Salad

Author: Flavelo
Recipes Salads
A meeting of fresh, crunchy textures and tart vinaigrette. This salad is not just a side dish, but a refreshing splash of colour where the sweetness of the corn balances the sharpness of red onion and the acidity of lemon. The key to success is vegetable preparation: 'de-watering' and harmony of sizes.
🕒 Prep Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl
  • Sharp knife for vegetables

Instructions

1 ✓

Cut the cucumber in half lengthways and scrape out the watery seeds with a teaspoon. Dice the flesh only, along with the pepper.

Tip: Removing seeds prevents the salad getting 'soggy' and diluting the dressing.
2 ✓

Dice the red onion very finely. If you find it too strong, salt it separately for 5 minutes, then rinse.

Tip: This takes away the raw, biting taste of the onion, but crunchiness remains.
3 ✓

Mix the corn, pepper, cucumber, and onion in a bowl.

Tip: Harmony of colours is important too: red, yellow, and green provide an appetising contrast.
4 ✓

Make the emulsion: beat the oil with lemon juice, salt, and pepper in a small glass with a fork until you get an opaque, thicker liquid.

Tip: Mechanical mixing of acid and oil creates a creamier coating than if sprinkled separately.
5 ✓

Pour over the salad, toss with chopped herbs, and place in the fridge for 20 minutes to meld.

Tip: Cold helps flavours merge (maceration).

Recipe FAQ

The bottom of the salad became too watery. Why?
You didn't deseed the cucumber, or added salt too early, which drew water out of the vegetables.

Ingredients

  • 300 g Sweetcorn (tinned or boiled, drained)
  • 1 whole Red pepper (Bell pepper)
  • 0.5 whole Cucumber (Snake cucumber)
  • 1 head Red onion (small)
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1 bunch Fresh parsley (or coriander)
  • 1 pinch Salt
  • 1 pinch Freshly ground pepper