Confetti Corn Salad Recipe

Ingredients

• 6 earsfresh corn, kernels cut from the cobs
• ¾ teaspoonkosher salt
• 240 ml (1 cup)water
• 1red pepper, chopped
• 1 smallcucumber, seeded and chopped
• 60 ml (¼ cup)chopped red onion
• 60 ml (¼ cup)chopped fresh coriander
• 60 ml (¼ cup)chopped fresh basil
• 60 ml (¼ cup)chopped fresh mint leaves
• 30 ml (2 tablespoons)rapeseed oil
• 30 ml (2 tablespoons)seasoned rice vinegar
• 30 ml (2 tablespoons)lime juice
• 2 clovesgarlic, pressed or minced
• 2.5 cm (1 inch)piece of fresh ginger, peeled and grated
• 1½ teaspoonsgranulated sugar
• ¾ teaspoonkosher salt
• ½ teaspoonred chilli flakes

Instructions

1. 1

   Cook the corn

   Put the kernels from 6 ears of corn in a 25 cm (10-inch) sauté pan with 240 ml (1 cup) water and ¾ teaspoon kosher salt. Bring to the boil, reduce the heat to medium and cook for 3–5 minutes, just until tender. Drain, then spread the kernels on a plate or chopping board to cool.

2. 2

   Combine salad ingredients

   Add the cooled corn to a large mixing bowl with 1 chopped red pepper, 1 small seeded and chopped cucumber, 60 ml (¼ cup) chopped red onion, 60 ml (¼ cup) chopped fresh coriander, 60 ml (¼ cup) chopped fresh basil and 60 ml (¼ cup) chopped fresh mint leaves.

3. 3

   Mix and chill

   In a small bowl, whisk together 30 ml (2 tablespoons) rapeseed oil, 22 tablespoons seasoned rice vinegar, 30 ml (2 tablespoons) lime juice, 2 cloves pressed or minced garlic, 2.5 cm (1 inch) peeled and grated fresh ginger, 1½ teaspoons granulated sugar, ¾ teaspoon kosher salt and ½ teaspoon red chilli flakes. Pour the dressing over the corn mixture and toss to combine; taste for seasoning. Cover and chill for at least 2 hours to let the flavours mingle.

What is confetti corn salad?

This American-style salad takes its name from the colourful mix of corn, pepper, cucumber and herbs. It is a fresh, mayo-free take on a picnic side, with a lively dressing instead of a creamy one.

The combination works because sweet corn balances the sharp lime and vinegar, while fresh herbs and ginger add fragrance. Chilling gives the dressing time to season the vegetables throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 143 calories, 4g protein, 22g carbs, 6g fat.

Corn provides most of the carbohydrates, while the rapeseed oil contributes most of the fat. The corn and herbs also provide some protein, though this is primarily a vegetable side; pair it with beans, fish or another protein-rich dish to make a more balanced plate.

Choose and cook the corn

Fresh corn: Cut the kernels from the cobs before cooking, taking care to catch them in a bowl or on a board. The recipe cooks them briefly in salted water so they become tender without losing their bite.

Doneness: Start checking after 3 minutes; the kernels should be tender but not mushy. Drain them well and cool them before adding the other vegetables.

Keep the vegetables crisp

Cucumber: Remove the seeds before chopping, as directed, to help keep excess moisture out of the salad. Aim for pieces similar in size to the pepper and corn.

Red onion: Chop it finely so its sharpness is spread evenly rather than dominating individual bites. The fresh herbs should also be chopped so they mix through the salad.

Build the ginger-lime dressing

Fresh aromatics: Grated ginger and minced or pressed garlic give the dressing its savoury, fragrant character. Whisk them with the oil, vinegar, lime juice, sugar, salt and chilli flakes.

Balance: Taste the dressing-coated salad and adjust the seasoning to your preference. The sugar rounds the acidity, while the chilli flakes add a gentle heat.

Allow time to chill

Cooling: Let the corn cool before tossing it with the cucumber and herbs, so the fresh ingredients stay crisp. Spread the kernels out to cool more quickly.

Resting: Chill the covered salad for at least 2 hours, as the method specifies. Toss it again before serving to redistribute the dressing and herbs.

Serving ideas

Pairings: Serve the salad alongside grilled vegetables, fish, chicken or beans for a casual meal. It also works as part of a spread of picnic or potluck dishes.

Make-ahead: Prepare it in advance and keep it chilled until serving. Since it contains fresh vegetables, herbs and a dressed salad mixture, do not leave it sitting out for an extended period.

Recipe notes & tips

• Cut the kernels from the cobs before starting to cook them.
• Spread the drained corn out so it cools before mixing with the fresh vegetables.
• Seed the cucumber as directed to avoid adding excess moisture.
• Chop the herbs finely so they are distributed throughout the salad.
• Taste the salad after tossing and adjust the seasoning to your liking.
• Chill the covered salad for at least 2 hours before serving.

Variations

• More heat: Increase the red chilli flakes to make the dressing spicier.
• Extra citrus: Add a little more lime juice for a sharper finish.
• Herb mix: Adjust the balance of coriander, basil and mint to suit your taste.
• Milder onion: Use a smaller amount of red onion for a gentler bite.
• Cooked corn: Use kernels cut from cooked corn cobs, then cool them before mixing.

Common mistakes to avoid

• Overcooking the corn: Cook only until tender, checking from 3 minutes so the kernels retain their bite.
• Mixing in hot corn: Cool the drained kernels first to help keep the cucumber and herbs fresh.
• Skipping the cucumber seeds: Remove them as directed to limit excess moisture in the salad.
• Uneven chopping: Cut the vegetables into similarly sized pieces so each serving is easy to eat.
• Serving straight away: Chill for at least 2 hours so the dressing has time to mingle with the ingredients.
• Leaving it out too long: Keep the salad chilled until serving and return leftovers to the fridge promptly.

How to store

Keep the salad covered in the fridge and use within 3 days. Serve it cold; if the dressing settles, toss the salad before serving. This salad is not suited to reheating.

Frequently asked questions