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curried corn salad in a blue bowl with limes
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5 from 2 votes

Summer Corn Salad with Curry and Lime

Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 125kcal


  • 2 cups fresh corn kernels from about 4 ears of corn
  • 1 red bell pepper diced
  • 3 scallions chopped
  • ΒΌ cup cilantro
  • 2 limes juiced
  • 1 Tablespoon olive oil
  • 1 teaspoon Madras curry powder
  • 1 pinch sea salt


  • Combine the corn, pepper, scallions, and cilantro in a large bowl.
  • In a second bowl, combine the lime juice, olive oil, curry powder, and salt. Whisk to combine. Pour over the corn salad and stir gently to coat. Adjust seasoning to taste.
  • Serve immediately, or refrigerate.


Serving: 1g | Calories: 125kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 38mg | Fiber: 4g | Sugar: 5g