Fructose Free Classic Corn Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 4 ears fresh corn, husked
- 3 tbsp olive oil
- 1 red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/6 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- ⅓ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
- 2 oz crumbled cotija or feta cheese (optional)
Instructions
- 1
Cut the kernels from the corn cobs: stand each ear upright in a large bowl and slice downward with a sharp knife, rotating the cob until all kernels are removed. You should have about 4 cups of kernels.
- 2
Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat until shimmering. Add the corn kernels in a single layer and cook, stirring only once or twice, until the kernels are lightly charred in spots and fragrant, about 5–7 minutes. Transfer to a large mixing bowl and let cool for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!