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Zesty Corn Salad
Prep Time
10 mins
Total Time
10 mins

A delicious salad on its own - and amazing as a topping on main dishes as well!

Servings: 8 servings
  • 2 cups (3-4 ears) corn, frozen or fresh off the cob
  • 1 cup diced cucumber
  • 1 Roma tomato, diced
  • 1 orange bell pepper, diced
  • 1/2 lime
  • 1 tbsp Wildly Organic butter alternative (or olive oil)
  • 1 clove garlic, minced
  • 1 pinch dried basil leaves
  • 4 ounces fresh mozzarella, chopped
  • 1/4 cup white balsamic vinegar
  • salt and pepper to taste
  1. Cook corn.

  2. Heat Wildly Organic butter alternative in skillet over medium-high heat. Add garlic and dried basil; saute until fragrant, about 1 min.

  3. Measure two cup of corn and add to skillet. Saute until corn is hot and coated in sauce.

  4. Dice tomato, bell pepper and cucumber. Place in large bowl. Squeeze a quarter lime over veggies. Salt and pepper to taste; stir well.

  5. Pour in hot cooked corn and stir. Drizzle balsamic vinegar and a squeeze of lime juice over top; stir to combine. Chill until ready to serve.

  6. Just before serving, stir in fresh mozzarella.