Fresh Corn Saladis the best summer salad to have on the side of any meal. Made with healthy ingredients like spinach, tomatoes and cucumbers, this low calorie recipe will become a seasonal favorite.

Healthiest Fresh Corn Salad Recipe

Oh summer produce, how I love thee! If you ask me, eating healthy in the summer is just plain easy because everything is so fresh and delicious. Today is this month’s Eat Seasonal post which I love (and hope you do too!), so sit back and enjoy a plethora of amazing looking seasonal dishes from some crazy talented bloggers.

My recipe today is for Fresh Corn Salad. You will LOVE how easy this simple side is. Just mix a little honey and lime juice in the bottom of the bowl, add your veggies, toss in the spinach, season with a little salt and VOILA! You have a perfectly dressed salad and only one dirtybowl.

You know how adding fruit to salad is delicious and adds a pleasant sweetness to things? The same idea applies to the corn here. There’s something magical about the slightly crunchy and perfectly sweet little pops of corn in this salad. You will love it!

Is this corn salad good for a crowd?

This fresh corn salad doesn’t make a bunch – I’d say it’s a side for four people. That’s a good thing though because it doesn’t keep very well if you do have leftovers. The spinach got yucky in the fridge overnight. And the best part of eating a light summer meal? You have room for somehomemade ice creamonce the dishes are done and the house has cooled off a bit.

Can I use leftover corn in a salad?

Here’s a little secret. You can totally cook the corn right before you plan to make this,butyou can also plan a little ahead and throw a few extra ears in when you are eating corn on the cob for dinner a day or two in advance. Having the corn cooked in the fridge and ready to toss in really makes things simple, though boiling a few ears that night isn’t a big deal either. Whatever makes you happy.

How do I keep spinach from wilting?

There are many different approaches to storing fresh spinach, but here’s what I like to do. If your spinach came in a bag-move greens to a container. Wrap the spinach in 2-3 paper towels to absorb any moisture. Then store container in the refrigerator and eat within ten days.