Spanish Corn Salad

Crunchy corn provides natural sweetness, balanced by the sharp acidity of lime and the deep aroma of smoked paprika. A colorful salad where every grain pops in the mouth.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 265
• Protein: 5 g
• Carbs: 30 g
• Fat: 13 g

Ingredients

• 500 g Corn ( drained )
• 1 piece Red bell pepper ( finely diced )
• 1 piece Red onion ( finely chopped )
• 30 ml Lime juice
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 10 g Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Dice the red pepper and red onion into cubes the size of a corn kernel. The cut must be clean to preserve the crunch of the raw vegetables.

2. Corn conditioning

   Carefully drain the sweet corn. The kernels must be dry before mixing to avoid diluting the seasoning.

3. Making the dressing

   In a bowl, emulsify the extra virgin olive oil with lime juice, salt, pepper, and smoked paprika. The dressing should be smooth and deep red.

4. Mixing and finishing

   Combine the corn and diced vegetables in a bowl. Pour the dressing and mix thoroughly. Add freshly chopped coriander at the last moment to keep its green color.

Chef's tips

• The secret is in the consistency of the cut: all vegetables should be the size of a corn kernel for the perfect bite.
• Let it rest for 15 minutes in the fridge before serving; the paprika flavors will infuse into the vegetable juices.

Storage

Keeps for 48 hours in the fridge in an airtight container. Do not freeze.