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Citrus Corn Salad

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Citrus Corn Salad

(WEEK) -- This bright and vibrant salad is a perfect side to any one of your favorite summer dishes!  It uses produce that is in-season in Illinois during the late summer months.


Citrus Dressing
1 Tablespoon fresh lemon juice
2 Tablespoons cranberry juice
1 teaspoon lemon zest
1 Tablespoon honey
¼ teaspoon salt
¼ teaspoon ground black pepper
3 Tablespoons extra-virgin olive oil

2 cups corn kernels, uncooked (4 medium ears of corn)
2 cups diced cucumber (1 large cucumber)
1 cup diced red bell pepper (1 medium bell pepper)
½ cup chopped red onion
2 Tablespoons finely chopped fresh cilantro leaves,
1.In a large bowl, combine lemon juice, cranberry juice, lemon zest, honey, salt and pepper. Slowly add olive oil while whisking. 
2.Add all salad ingredients except cilantro to dressing and lightly toss.  Refrigerate overnight.  Add cilantro and toss just before serving. 

Serves 10

Nutrition Information
Per 1/2 cup serving
Calories: 80
Total Fat: 4.5g   
Saturated Fat: 0.5g
Sodium: 60mg
Total Carbohydrate: 12g
Dietary Fiber: 2g
Total Sugars:  6g
Includes 2 g Added Sugars
Protein: 1g

Leon Hendricks

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