Ingredients for Sweetcorn And Red Pepper Salad
- 2 cups fresh sweet corn kernels (from 2-3 ears)
- 1 sweet red bell pepper
- 1 celery rib
- 1 garlic clove
- 1 1/2 cups cherry tomatoes
- 2 cups baby rocket (arugula)
- 1/4 cup fresh flat-leaf parsley
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper, to taste
- 1/4 cup shaved fresh Parmesan cheese
- 1/2 cup water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sweetcorn And Red Pepper Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sweetcorn And Red Pepper Salad
- Remove the husks and silks from the corn cobs. Using a sharp knife, slice the kernels off the cobs.
- Place the corn kernels in a medium saucepan with 1/2 cup of water. Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the corn is tender but not mushy.
- Drain the corn kernels well and set aside to cool slightly.
- While the corn cooks, prepare the peppers: Remove the stems, cores, and seeds from the red bell peppers. Finely chop the pepper flesh.
- In a large bowl, combine the cooked corn, chopped red peppers, celery, minced garlic, halved tomatoes, baby rocket, and chopped parsley. Gently toss to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar (or balsamic vinegar), salt, and freshly ground black pepper.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Sprinkle the shaved parmesan cheese over the salad.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
9g
Carbs
8g
