This recipe is a great way to start introducing your child to the wide world of "salads."
With a lot of sweet, seasonal vegetables and flavors, this makes a great side to anything from BBQ to Mexican. See the tips below the recipe for ideas to adapt it for all palettes, include kids in the kitchen, and make preparing it more simple.
- 1 can (16 oz) yellow corn, unsalted
- ¼ medium red onion, finely diced
- ½ large orange bell pepper, diced small
- 1 pint cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped fine
- 3 TBSP fresh lime juice
- 3 TBSP olive oil
- Salt and fresh cracked pepper, to taste
Drain and rinse can of corn. Add to a large bowl with red onion, bell pepper, cherry tomatoes, and cilantro. Combine well.
In a separate bowl, combine fresh lime juice, olive oil, and salt and fresh cracked pepper to taste. Pour over other ingredients and stir gently until all ingredients are evenly coated.
Serve immediately or chill in the refrigerator until serving.
Consider the taste preferences of those at your table. Red onion and cilantro are two ingredients commonly disliked by people of all ages, including children who have an especially sensitive palate to such strong flavors. If such ingredients make members in your family turn up their noses to this dish, consider omitting these ingredients altogether or adding them after they have been served.
Kids in the Kitchen
If you have the time to use ears of corn in this recipe (instead of canned corn), take your kids to the back porch with a large paper bag for each of you. Show them how to shuck an ear of corn from its husk. This may require more strength than your child has, so work as a team. You shuck, then have them pick the smaller strands off from between the rows of kernels. Then, grill the cobs, allow to cool, then remove the kernels and add them to the salad.
Do you want to use fresh corn without it taking a lot of extra time? Use this quick trick.
When slicing several cherry/grape tomatoes, be sure to use this time-saving trick too.