Corn Salad

Serves 4

This chilled corn salad makes a great side dish on a hot summer night. If you have a slice or two of bacon, cook and crumble over the salad right before serving.


  • 6 ears of corn, shucked, or 5 cups of frozen corn (two 12-ounce bags)
  • 1 tablespoon vegetable or olive oil
  • 1 small red pepper, cored and diced
  • 1 small onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup chopped cilantro, optional


Bring a large pot of water to a boil. Cook the corn for 3 minutes. Remove the corn from the water and immediately immerse it in a bowl of ice water. This stops the cooking. When the corn is cool, cut the kernels off the cob, cutting close to the cob. (If using frozen corn, thaw according to package directions.) Place the corn in a large bowl.

Heat the oil in a small frying pan over medium heat. Add the red pepper and cook until soft, about 3 minutes. Add the onion and cook until soft and aromatic, about 4 minutes.

Toss the corn with the cooked peppers and onions. Be sure to scrape all the oil from the frying pan into the bowl with the corn. Season with salt and pepper to taste.

Cover and chill for 4 hours or overnight. Before serving, season with salt and pepper to taste. Stir in chopped cilantro, if using.

Nutrition Analysis: 240 cal, 5 g fat, 0 mg chol, 10 mg sodium, 51 g carbs, 6 g fiber, 1 g sugar, 7 g protein.

Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at