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4.34 from 3 votes

Fresh Corn Salad Recipe

Start your summer party off right with this pot luck friendly Fresh Corn Salad Recipe made with Fresh from Florida sweet corn, bell peppers, and tomatoes. 
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Avocado, Ceviche, Corn, salad, Salsa
Servings: 10 people
Calories: 27kcal
Author: Aprilgolightly

Ingredients

  • 4 ears corn
  • 12 oz Marinaded Artichoke Hearts
  • 2 tomato
  • 2 tbsp cilantro
  • 1 tsp salt
  • 1 red bell pepper
  • 1 garlic clove
  • 1 avocado

Instructions

  • Wash and dry all the veggies before you cut them up. 
  • Start by boiling the corn for about 4 minutes or cooking them Instant Pot on high for 2 minutes.
  •  Dice up the tomato and the red bell pepper into small bite sized pieces. 
  • Cut up the avocado into small 1/2 inch pieces.
  •  Use the garlic press to crush the garlic. 
  • Add all the chopped up ingredients into a mixing bowl. 
  • Using the kitchen sheers, cut up the cilantro and add to mixing bowl. 
  • Juice 1 lemon into the mixing bowl on top of the veggies. 
  • Then, cut up the marinated artichoke hearts. I use my kitchen sheers to cut them.
  • After I am done cutting up the artichokes, I pour half of the marinade from the jar into the mixing bowl. 
  • Add 1 teaspoon of salt and mix everything together. 
  • Let the corn cool. 
  • Using a knife or corn stripper, take the corn off the cob. 
  • Then, add to the mixing bowl and mix all together. 
  • Serve within 2 days.

Nutrition

Sodium: 304mg | Calcium: 2mg | Vitamin C: 18.6mg | Vitamin A: 585IU | Sugar: 1g | Fiber: 1g | Potassium: 83mg | Cholesterol: 0mg | Calories: 27kcal | Saturated Fat: 0g | Fat: 1g | Protein: 1g | Carbohydrates: 2g | Iron: 0.1mg