This vibrant Corn Spinach Salad brings together the best of summer's fresh produce in one delicious bowl. With sweet corn kernels, tender baby spinach, crisp cucumber, and juicy tomatoes all tossed in a zesty lime-honey dressing, this salad is both refreshing and satisfying!
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🌽 The combination of sweet corn, crisp vegetables, and zesty lime-honey dressing creates a perfect balance of summer flavors and textures. But I've been known to serve this in the winter using frozen corn that's been thawed out!
My 2 Best Tips For Making Corn Spinach Salad
Don't Overdress the Salad: Start with the amount of dressing called for in the recipe, then add more if needed. The lime-honey dressing should lightly coat the ingredients without pooling at the bottom of the bowl. You can always add more, but you can't take it away!
Control the Heat Level: When working with jalapeños, remember that most of the heat is in the seeds and white membrane. For a milder salad, remove all seeds and membranes. For more heat, leave some seeds in.
While delicious as written, this recipe serves as a fantastic base for your own creative additions! You can easily add black beans, avocado, feta cheese, or your favorite nuts to make it your own signature salad.
If you don't like spicy, leave out the jalapeño and add a pinch each of chili powder and smoked paprika to the dressing for amazing flavor.
This salad comes together in just 15 minutes with minimal prep work. Simply whisk the dressing, cut the vegetables, and toss everything together for an instant side dish that's perfect for busy weeknights or last-minute entertaining!
🩷 Melissa
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Corn Spinach Salad with Lime-Honey Dressing
Ingredients
- ¼ cup fresh lime juice
- 1 tablespoon honey
- 3 tablespoons fresh snipped cilantro
- 1 fresh jalapeño pepper (seeded and chopped)
- ¼ teaspoon salt
- 3 ears fresh sweet corn (cooked and cooled enough to handle)
- 1 ½ cups fresh baby spinach
- ¾ cup chopped cucumber
- ½ cup chopped tomato (1 medium)
Instructions
- In a large bowl whisk together the lime juice and honey. Add the cilantro, jalapeño, and salt; whisk to combine.
- Cut the corn from the cob and add it to the dressing. Stir in the spinach, cucumber, and tomato. Serve right away or cover and chill for up to an hour.
Notes
Nutrition
Recipe FAQs
Yes, you can substitute frozen corn for fresh corn in this recipe. Thaw the frozen corn completely and pat it dry before adding it to the salad. While fresh corn provides the best texture and sweetness, frozen corn works well in a pinch and still delivers great flavor.
This salad is best enjoyed within 24 hours of making it. The spinach and other vegetables will start to wilt and release moisture after that time. For best results, serve it immediately or chill for up to one hour.
For best results, prepare the dressing and cut all vegetables ahead of time, but store them separately. Combine everything just before serving to maintain the crispness of the vegetables and prevent the spinach from wilting.
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