#freshcorn

This corn and tomato salad is gluten-free and great for picnics. The fresh corn and cherry tomatoes make it sweet, and the cilantro and lime juice make it tangy.

Ingredients: 2 cups corn kernels, cooked and cooled. 2 cups cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Put the corn, cherry tomatoes, red onion, and cilantro in a large bowl and mix them together. Add lime juice and olive oil to the salad. Add pepper and salt to taste. Toss everything together gently until it's all well mixed. Put it in the fridge for at least 30 minutes before you serve it. Serve cold as a cool salad for a picnic!

Prep Time: 15 minutes

Cook Time: 0 minutes

A refreshing and colorful grilled corn salad that perfectly complements your summer BBQ. The charred corn kernels, combined with juicy tomatoes and tangy feta, create a burst of flavors in every bite.

Ingredients: 6 ears of corn, husked. 1 red onion, finely diced. 1 cup cherry tomatoes, halved. 1/2 cup feta cheese, crumbled. 1/4 cup fresh cilantro, chopped. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. For 10 to 12 minutes, turn the corn over every so often on the grill until the kernels are charred. Get the corn off the cob and let it cool down. Put corn, red onion, cherry tomatoes, feta, and cilantro in a large bowl and mix them together. Salt and pepper should be mixed with olive oil in a small bowl. Add the dressing to the salad and mix it all together. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 15 minutes

The sweet and savory tastes in this Fresh Corn and Mango Salad go so well together. You can eat it as a side dish at summer parties or by itself as a light, cool meal.

Ingredients: 2 cups fresh corn kernels. 1 ripe mango, diced. 1/2 red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Put the fresh corn, mango chunks, red onion chunks, and cilantro stems in a large bowl. Mix the olive oil and lime juice together in a small bowl using a whisk. Add pepper and salt to taste. Pour the lime dressing over the salad and mix it all together. Break up the feta cheese and sprinkle it on top. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Looking for a light meal that actually tastes like summer? This Corn Zucchini Soup is the feel-good recipe you didn’t know you needed. Made with fresh corn and tender zucchini, it’s a creamy soup that’s both vegetarian and naturally gluten-free—so yes, it’s as healthy as it is delicious.

This quick, easy bowl is packed with summer vegetables and perfect for anyone who loves a simple, healthy recipe that doesn't skimp on flavor. Whether you're winding down after a long day or need a last-minute dinner idea, this light soup hits all the right notes.

Trust us, your spoon (and your feed) will thank you.