Corn Capsicum Salad Recipe

Cooking Directions

• STEP 1.Boil the sweet corn kernels until tender and drain them.
• STEP 2.In a mixing bowl, combine the boiled corn kernels and finely chopped capsicum.
• STEP 3.Prepare the dressing by whisking together olive oil, lemon juice, salt, pepper, and any other desired seasonings.
• STEP 4.Pour the dressing over the corn and capsicum mixture and toss well to coat.
• STEP 5.Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve the Corn Capsicum Salad chilled and garnish with fresh herbs or a sprinkle of paprika, if desired.

Cooking Tips

• You can add other vegetables like cucumber, cherry tomatoes, or red onions to enhance the flavors and textures of the salad.
• For added crunch, you can also sprinkle some toasted nuts or seeds on top of the salad.
• Adjust the seasoning according to your taste preferences. You can add more lemon juice for extra tanginess or a pinch of sugar to balance the flavors.

Storage and Serving

• Leftover Corn Capsicum Salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving, give the salad a quick toss to redistribute the dressing and flavors.
• This salad can be enjoyed as a side dish with grilled meats, as a topping for tacos or wraps, or simply as a light and refreshing snack.