This vibrant Corn Salad is a celebration of summer in every bite, bursting with sweet, juicy kernels and a medley of fresh flavors. Crisp bell peppers, creamy avocado, and zesty lime dressing come together in just 18 minutes, making it the perfect quick fix for busy days. Each forkful offers a delightful crunch, balanced by the smooth richness of avocado and a tangy kick that keeps you coming back for more.
Packed with 4g of fiber and a rainbow of nutrients, this dish is as nourishing as it is delicious. Whether you’re serving it at a picnic or enjoying it as a light lunch, its bright colors and refreshing taste are sure to impress. It’s a simple yet stunning way to savor the season’s best produce.
Fresh & Flavorful Corn Salad Ingredients
- 4 ears corn on the cob (about 500 g, or substitute with 4-5 cups frozen sweet corn, thawed)
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
- ¼ cup (40 g) onion, finely chopped
- 1 jalapeno, seeds removed and finely diced
- ⅓ cup (13 g) cilantro, finely chopped
- Dressing:
- ⅓ cup (80 ml) extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon lime juice
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Simple Steps to Make Corn Salad
- Prepare the corn: If using fresh corn, remove husks and bring a large pot of water to a boil. Carefully drop the corn into the boiling water and cook for 3 minutes. Remove from the water and immediately rinse in cold water. Cut the kernels from the cob (cutting as close as possible to the cob) and transfer to a large bowl. (If using frozen corn, simply place it in the bowl now.)
- Add the veggies: To the bowl with corn, add the diced avocado, halved cherry tomatoes, chopped onion, diced jalapeno, and cilantro. Stir gently to combine.
- Make the dressing: In a separate bowl, whisk together the olive oil, red wine vinegar, lime juice, sugar, salt, pepper, and garlic powder until well combined.
- Toss and chill: Pour the dressing evenly over the corn salad ingredients and toss well to coat. For best results, cover the salad and refrigerate for 1 hour before serving. Stir well again before serving.
Perfect Pairings: Serving Suggestions
This vibrant corn salad is a versatile side dish that pairs beautifully with grilled chicken, fish, or steak. For a light summer meal, serve it alongside tacos or quesadillas. It also makes a fantastic topping for nachos or a filling for lettuce wraps.
Make It Your Own: Recipe Variations
Customize this salad to suit your taste! Swap the jalapeno for a milder bell pepper or add a kick with a dash of hot sauce. For extra protein, toss in black beans or grilled shrimp. If you’re not a fan of cilantro, try fresh parsley or basil instead.
Fresh & Ready: Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. If the avocado browns slightly, simply give it a stir before serving. This salad is best enjoyed cold, so there’s no need to reheat it!
Quick Prep: Time-Saving Tips
To save time, use pre-cut frozen corn or grab a bag of pre-washed cherry tomatoes. If you’re prepping ahead, chop the veggies and whisk the dressing the night before, then combine everything just before serving.
Essential Tools: Equipment Guidance
You’ll need a sharp knife for chopping and a large mixing bowl for tossing. A whisk is handy for blending the dressing, and a corn stripper can make removing kernels from the cob a breeze.
Corn Salad
Ingredients
- 4 ears corn on the cob or 4-5 cups frozen, thawed sweet corn
- 1 avocado diced
- 1 pint cherry tomatoes halved
- 1/4 cup finely chopped onion
- 1 jalapeno seeds removed, finely diced
- 1/3 cup finely chopped cilantro
Dressing
- 1/3 cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoons lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Instructions
- If using fresh corn, remove husks and bring a large pot of water to a boil.
- Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.
- Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).
- Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro and stir to combine.
- In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.
- Pour dressing evenly over corn salad ingredients and toss well to combine.
- For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir ingredients well again before serving.