Corn Salad with Honey-Lime Pumpkin Seeds

You know those moments when you accidentally create something amazing in the kitchen and your family just stops mid-bite and stares at you? This Sweet and Sour Corn Salad with Honey-Lime Pumpkin Seeds recipe was exactly that kind of happy accident.

Why This Fresh Corn Salad Will Become Your Go-To Summer Side Dish

A couple of months ago I was staring at six ears of corn from our farmer’s market haul (because apparently, I can’t resist a good “6 for $3” deal), and my daughter is already giving me that “Mom, please don’t make plain corn again” look. You know the one – complete with eye roll and everything!

Between soccer practice pickup and helping my 8-year-old with his science project about plants (which, by the way, is currently taking over our entire kitchen windowsill), I needed something easy and quick but spectacular. Something that would make both kids actually excited about eating vegetables. Mission impossible? Not anymore!

This fresh corn salad I came up with is very easy to make, has very few ingredients, it’s very tasty and actually healthy.

Ingredients for this Corn Salad

• 6 ears fresh sweet corn (or 4 cups frozen corn, thawed)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped (trust me on the “finely” part – learned that lesson after my daughter’s “I can see the onion!” meltdown)
• 2 tablespoons olive oil
• 3 tablespoons fresh lime juice (about 2 medium limes)
• 1 tablespoon honey (local if you can get it!)
• 1/2 teaspoon chili powder
• 1/4 teaspoon sea salt
• Fresh ground black pepper to taste

Ingredients for the Honey-Lime Pumpkin Seeds

• 1 cup raw pumpkin seeds (aka pepitas) (120g)
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt
• Pinch of cayenne pepper (optional, but amazing)

Special Equipment Needed:

• Large sharp knife for cutting corn off the cob (my favorite is that santoku knife my husband got me for Mother’s Day three years ago)
• Sturdy mixing bowl
• Small skillet for the pepitas
• Parchment paper

How to Make the Perfect Sweet and Sour Corn Salad

1. First things first – let’s tackle the corn. If you’re using fresh corn (please do if you can!), bring a large pot of water to boil. Add those beautiful ears and cook for 4 minutes. Here’s a pro tip I learned after years of making a mess: Stand your corn up in the middle of a large bowl when cutting off the kernels. Game changer!
2. For my frozen corn friends (because let’s be real, sometimes that’s just life), thaw and pat it dry with paper towels. Nobody likes soggy corn salad!
3. In your biggest mixing bowl, combine those gorgeous corn kernels, diced bell pepper, and finely chopped red onion. I like to take a picture at this point because the colors are just stunning. #FoodBloggerLife
4. Time for the dressing magic! Whisk together olive oil, lime juice, honey, chili powder, salt, and pepper. Take a quick taste – this is where you can adjust to your family’s preferences. My teen likes it a bit more tangy, while my youngest prefers it sweeter.
5. Pour that gorgeous dressing over your corn mixture and give it a good toss. And when I say good, I mean really get in there and make sure every kernel is coated.

Now, Let’s Make Those Incredible Honey-Lime Pumpkin Seeds

6. Heat a dry skillet over medium heat and add your pumpkin seeds/pepitas. Now, fair warning: you’ll need to stay right there and stir frequently. I learned this the hard way when I got distracted by a TikTok notification. Pro tip: Set a timer on your phone for 2-3 minutes!
7. Once they’re toasted, it’s showtime. Add your honey, lime juice, salt, and cayenne (if you’re feeling spicy). Keep stirring. This is not the moment to check Instagram or respond to that group text about weekend plans. Trust me, these babies can go from perfect to “well, that’s interesting” in about 30 seconds flat.
8. Let them cool completely on parchment paper. And maybe hide some for yourself because once your family discovers these, all bets are off. My teen actually asked if she could take some to school for lunch. I repeat: My TEENAGER asked for SEEDS for LUNCH. This is not a drill, people!
9. Top the corn salad with the honey-lime pepitas right before serving.

Storage Secrets (Or How to Hide Leftovers from Your Family)

Store the salad in an airtight container in the fridge for up to 3 days. Though honestly? In our house, it rarely makes it past 24 hours. The pepitas will stay crunchy and delicious in a sealed container at room temperature for up to 2 weeks.

Tips and Tricks for this Fresh Corn Salad

Here’s what I’ve learned through multiple iterations: The key to perfect corn texture is not overcooking it. Think of it like that perfect pair of jeans. Meaning, you want it to have just enough give while still maintaining its structure.

Also, if your kids are anything like mine and scrutinize every visible spice fleck, try grinding the chili powder extra fine. My food processor that I got during that amazing Black Friday sale has been a lifesaver for this!

Perfect Pairings for this Easy Corn Salad

This fresh salad is like that friend who gets along with everyone. It’s a great corn side dish for:

• Grilled portobello mushrooms (my husband’s absolute favorite)
• Quinoa Buddha bowls (surprisingly kid-approved!)
• Taco Tuesday spread (it’s become mandatory at our house)
• Mediterranean platters with hummus and pita
• Any summer potluck situation (warning: people WILL ask for the recipe)

Frequently Asked Questions (Because Y’all Have Been Sliding Into My DMs!)

Q: Help! My local store is out of pepitas. What can I use instead?
A: Sunflower seeds work beautifully here! Just watch them extra carefully when toasting as they’re a bit smaller than pepitas.

Q: Can I make this for meal prep?
A: Absolutely! I do this all the time for busy weeks. Keep the pepitas separate until serving, and you’re golden. Pro tip: Pack the pepitas in those tiny containers you saved from takeout sauces (please tell me I’m not the only one who hoards those!).

Q: My kids hate “spicy” anything. Should I skip the chili powder?
A: Girl, I feel you! Start with just a tiny pinch – like, barely-there amount. My formerly spice-adverse teen now actually asks for extra!

Seasonal Spins on This Healthy Summer Salad

When autumn rolls around (hello, pumpkin spice everything!), try adding diced honeycrisp apple and swapping the honey for maple syrup. During the winter months, I love roasting the corn and peppers for a warmer, cozier vibe that pairs perfectly with cozy sweaters and Hallmark movies.

For spring, try adding fresh herbs from your garden or window box. Basil, cilantro, or mint can transform this into something totally new. My daughter’s currently growing all three in her science project, so we’ve been experimenting quite a bit!

Final Thoughts (And Why This Corn Salad Recipe Means So Much to Me)

You know what I love most about this corn salad recipe? It’s not just about the food (though trust me, it’s GOOD). It’s about those moments when my teen wanders into the kitchen, drawn by the smell of toasting pepitas, and actually starts talking about her day. It’s about my youngest wanting to take this corn salad to the school potluck.

Plus it’s a very healthy salad! Not a corn salad all covered in mayo (which can also be delicious of course) but a fresh, healthy and nutritious salad.

Sometimes the simplest recipes become part of our family’s story. This one started as an experiment and turned into something we make almost weekly. It’s the dish friends request for gatherings (plus it’s ideal because it also caters to vegetarians), and the recipe that finally convinced my picky eater that vegetables can actually be exciting.

Tag me in your creations, and don’t forget to save some pepitas for yourself. You’ll thank me later! 💕

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