This confetti corn salad is high on my list of favorite potluck salads because it skips the usual mayo-based dressing in favor of a tangy ginger-lime vinaigrette, making it a safer choice to serve outdoors on hot summer days.
The base of the salad is corn that’s been cut straight from the cob and gently sautéed to preserve its sweetness and crunch.
For even more freshness and texture, I also tossed finely chopped red onion, bell pepper, and cucumber into the salad.
A sprinkling of fresh herbs brings everything together.
It’s a hearty side salad that feeds a crowd and can be made several hours ahead of time (in fact, it tastes even better 2+ hours after being assembled).
Pack it for picnics, bring to potlucks, or add your choice of protein to enjoy as an easy lunch all week long. It's perfect for meal prep!
Enjoy!
Heidi
