Corn salad with lemon-butter dressing

Corn salad with lemon-butter dressing

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 to 3
Author CASA Veneracion


  • 1 can corn kernels
  • 1 cucumber seeds removed (peel or not; it's up to you)
  • 1 bell pepper seeds and pith scraped off
  • 2 tomatoes seeds scooped out
  • 1 red onion peeled
  • 1 tablespoon lemon juice
  • 2 to 3 tablespoons melted butter
  • salt to taste
  • pepper to taste
  • 2 to 3 tablespoons roughly chopped cilantro


  • Drain the corn well.
  • Cut the cucumber, bell pepper and tomatoes into half-inch pieces.
  • Finely slice the red onion.
  • Toss the corn, cucumber, bell pepper, tomatoes and onion with salt and pepper.
  • Stir the lemon juice and melted butter together. Add to the vegetables. Toss well. Taste. Add more salt and pepper, if needed.
  • Toss in the cilantro.
  • Serve at room temperature.