If you crave a dish that instantly transports you to summer with just one bite, this Corn Salad is your new best friend. Crisp corn kernels mingle with juicy tomatoes, creamy avocado, and a bright, zippy dressing that brings every flavor alive. Whether it’s a backyard BBQ, a potluck with friends, or just a way to jazz up your weeknight dinner, this Corn Salad bursts with color and crunch. It’s effortless to toss together and makes everyone around your table come back for seconds (and thirds). Let’s dive in to everything you need to make and love this fresh favorite!
Ingredients You’ll Need
This Corn Salad is pure proof that simple, everyday ingredients can totally dazzle as a team. Each veggie and herb has its own job to do—bringing flavor, texture, or punchy color. Here’s why every component matters, and a quick tip for each along the way:
- Fresh corn kernels: Provide juicy sweetness and crisp crunch; grilling them adds amazing smoky flavor!
- Cherry tomatoes: Burst with tangy juice, adding a pop of red and a summery vibe to every forkful.
- Red onion: Just a little diced onion gives a sharp bite that keeps the whole salad interesting.
- Cucumber: Lends a refreshing snap and helps balance everything out with coolness.
- Fresh cilantro: Chopped herbs bring a fresh, citrusy punch; swap for parsley if you prefer a milder taste.
- Avocado: Creamy cubes mellow the bright flavors and coat every bite with richness.
- Olive oil: Binds everything together with silky smoothness and subtle fruitiness.
- Fresh lime juice: Brings zesty acidity that ties the veggies together and wakes up your palate.
- Honey: Just a touch of sweetness to round out the edges of the lime and onion.
- Salt and pepper: Don’t skimp—these elevate and unite all the flavors!
How to Make Corn Salad
Step 1: Prep the Veggies
Start by prepping all those lovely veggies: cut fresh kernels off the cobs (or grab your favorite frozen if it’s off-season), halve the cherry tomatoes, dice the onion and cucumber, and gently cube the avocado. Chopping everything to a uniform size makes each bite perfect!
Step 2: Build the Salad Base
In a large bowl, gather your corn, cherry tomatoes, red onion, cucumber, cilantro, and avocado. This is where all the colors and textures come together—you almost won’t want to cover it with dressing because it looks so appealing.
Step 3: Whisk the Dressing
In a separate small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until creamy and blended. The dressing should taste vibrant, tangy, and ever-so-slightly sweet; adjust seasoning as you see fit.
Step 4: Dress and Toss
Pour the dressing over your Corn Salad and, very gently, toss everything together. Be tender, especially with those avocado cubes—fold don’t smash—so each ingredient holds its character and every bite is balanced.
Step 5: Chill or Serve
You can serve this Corn Salad right away for maximum crunch, or cover and chill for up to two hours if you need to plan ahead. Those flavors will meld just a bit more as they rest, making each bite even tastier.
How to Serve Corn Salad
Garnishes
A final shower of extra cilantro on top makes your Corn Salad sing. For an over-the-top touch, a crumble of feta or cotija cheese adds creamy saltiness and an irresistible finish. If you love a little heat, scatter some sliced fresh jalapeño for the perfect kick!
Side Dishes
Corn Salad slides seamlessly onto any plate, shining alongside grilled chicken, burgers, or veggie skewers. It’s also a fantastic partner for fish tacos or as a juicy topper for a green salad. Basically, it’s impossible for this bowl to clash with a summer spread!
Creative Ways to Present
You can spoon Corn Salad into lettuce cups for a fresh appetizer, or use it as a vibrant filling for wraps and sandwiches. Try piling it onto crostini for party-perfect bites, or serve it in a big, clear dish so everyone can see those stunning colors right away.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Corn Salad to an airtight container and pop it in the fridge. It’s best enjoyed within 24 hours so the avocado stays fresh and the veggies keep their crunch. If you want to prep ahead, combine everything but the avocado, then add it just before serving.
Freezing
Corn Salad is best enjoyed fresh, as freezing the salad can make the vegetables and avocado mushy once thawed. If you absolutely have leftovers you can’t part with, you can freeze just the corn, cucumber, and tomato mixture—just leave out the avocado and dressing.
Reheating
No reheating needed here! Corn Salad is meant to be enjoyed chilled or at room temperature. If it’s been in the fridge, just let it sit out for ten minutes before serving to bring those flavors alive again.
FAQs
Can I use canned or frozen corn instead of fresh?
Absolutely! While fresh corn is divine when available, high-quality frozen corn works beautifully and is ultra-convenient. Just be sure to thaw and pat it dry. If you’re using canned, drain and rinse thoroughly to keep the salad bright and crisp.
How do I keep the avocado from browning?
The lime juice in the dressing does wonders to slow browning. For extra insurance, add the avocado last and gently toss just before serving. If making ahead, store the salad tightly covered with plastic wrap pressed against the surface to keep air out.
Is there a dairy-free way to make Corn Salad more creamy?
Absolutely! The avocado already brings creaminess, but if you want more, try stirring in a spoonful of vegan yogurt or a drizzle of tahini for a rich, dairy-free finish.
What can I use instead of cilantro?
Not a cilantro fan? No problem! Try fresh parsley or basil for a different herbal note, or even a mix. Each green brings its own personality to your Corn Salad, so experiment and find your favorite.
Can I make this salad spicy?
Yes, and it’s delicious! Add finely diced jalapeño, poblano, or a pinch of red pepper flakes in with the veggies or dressing. Taste as you go so you get just the right level of sizzle.
Final Thoughts
If you’ve never tried making your own Corn Salad at home, this recipe is the joyful nudge you’ve been waiting for. It’s vibrant, crunchy, and so easy that you’ll find yourself making it again and again. Give it a go and watch your table light up—this salad is summer in a bowl, no matter the season!
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Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This refreshing and vibrant corn salad is a perfect summer side dish that bursts with flavor. With the sweetness of fresh corn, the creaminess of avocado, and the zing of lime juice, this salad is a crowd-pleaser at any gathering.
Ingredients
Fresh Corn Salad:
- 3 cups fresh corn kernels (about 4 ears)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix the corn, cherry tomatoes, red onion, cucumber, cilantro, and avocado.
- Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- Toss: Pour the dressing over the salad and gently toss to combine.
- Serve: Enjoy immediately or refrigerate for up to 2 hours before serving.
Notes
- For added flavor, grill the corn before removing the kernels.
- You can substitute fresh corn with frozen or canned corn if needed.
- Add crumbled feta or cotija cheese for a creamy, salty boost.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
