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Quench your summer cravings with a bright and flavorful corn salad that showcases the season’s sweetest ingredients. Fresh corn kernels mingle with juicy tomatoes, creamy avocado, and a zesty dressing—perfect for outdoor gatherings and effortless weeknight meals. It’s refreshing, colorful, and guaranteed to bring sunshine to your plate.
Ingredients
- 3 ears of fresh corn (about 2 cups of kernels), cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, roughly chopped
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- ½ teaspoon ground cumin
- Salt and black pepper to taste
Instructions
Begin by prepping your corn. If you’re using fresh ears, bring a large pot of water to a boil and cook them for about 5 minutes. Alternatively, you can grill them over medium-high heat for a slightly smoky taste. Allow the corn to cool, then carefully slice the kernels from the cobs and place them in a large bowl.
Next, combine the cherry tomatoes, diced avocado, and chopped red onion with the corn. Gently fold in the fresh cilantro. In a small bowl, whisk together the olive oil, lime juice, ground cumin, and a light sprinkle of salt and pepper. Taste the dressing and adjust the seasonings as you like—maybe a bit more lime for zing or cumin for warmth.
Pour the dressing over the salad ingredients and toss everything to coat well. Aim for an even distribution of colors and flavors—the bright pops of yellow corn, red tomatoes, and green avocado should shine through. For an extra treat, crumble some feta cheese on top or sprinkle a dash of chili powder for mild heat.
This quick salad is best enjoyed immediately, but you can chill it in the fridge for up to a few hours before serving. It’s fantastic as a standalone lunch, a festive addition to a barbecue spread, or a topping to tacos and grilled chicken.
The beauty of this salad lies in its adaptability and nutritious character. It’s naturally gluten-free, vegetarian, and easily vegan if you skip the cheese garnish. You can swap in different herbs (like basil or parsley), grill the onions for a sweeter note, or even fold in black beans for extra protein. No matter how you serve it, this summer salad is a bright solution for warm-weather cravings, sure to please every palate around the table.
