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Summer Corn Salad with Thyme RecipeSummer Corn Salad with Thyme


Summer Corn Salad with Thyme Recipe

This recipe provides a healthy option for your next picnic or potluck. It uses fresh, seasonal ingredients, a small amount of olive oil, and fresh herbs for flavor without unhealthy fat and excess calories. The corn is cooked with onion to add sweetness and mixed with fresh bell pepper and tomato for a bright flavor and a little crunch.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 3.2g
3%Saturated Fat 0.6g
Trans Fat 0g
Cholesterol 0mg
Sodium 94mg
Total Carbohydrate 25.7g
Dietary Fiber 4.3g
Sugars 2.9g
Protein 3.7g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 15 minutes

Cook time: 5 minutes


  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • ¼ cup onion, diced
  • Kernels from 4 ears of corn
  • 1 ½ tsp fresh thyme leaves
  • 1 medium red bell pepper, diced
  • 2 cups grape tomatoes, quartered
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper


  1. Heat the olive oil in a medium skillet over medium-high. Add the garlic and onion. Cook for 1 minute.
  2. Add the corn kernels and cook for about three more minutes until the onions begin to soften. Stir in the thyme leaves and cook for about one more minute. Remove from the heat and let cool to room temperature.
  3. In a medium bowl, stir together the bell pepper and tomatoes. Stir in the cooked corn, garlic, and onion. Add the salt and pepper and toss to mix all ingredients. Serve at room temperature or cold.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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