Corn Salad
Published on July 05, 2023
Quick Summary
This easy corn salad is made with fresh sweet corn, tomatoes, avocado, onion, and cilantro. It only takes a few minutes to make and is a great side dish to any summer meal!
You are going to LOVE this corn salad recipe because it screams summer! It is fresh, delicious, and only takes a few minutes to make. It is a staple at our house during the hot summer months because the ingredients are so fresh and this salad goes well with any summer meal.
It is the best summer side dish! I mean technically it is a side dish, but sometimes all I want for dinner is this simple salad because once I start, I don't want to stop. It is summer in a bowl! Just give me some watermelon and I am set!
This is the ultimate farmers market salad or garden salad! All of the ingredients are so fresh! It is the perfect salad for BBQ's, potlucks, pool parties, picnics and busy weeknights.
Table of Contents
How to Cut Corn Off the Cob
This salad is best made in the summertime when sweet corn is in season. We always pick up fresh sweet corn at the farmers market so we can make this salad. You will mnmeed to cut the corn off the cob for this salad, but don't worry, it's easy! Here are a few tips!
- First, make sure the corn ears have been shucked. What does shucked even mean? Remove the outer leaves and corn silk:)
- On a cutting board, stand a piece of corn on a cut end and slice down the length of the ear between the kernels and cob with a sharp knife. Try to get as much of the kernel as you can, but don't cut too close to the cob or you'll have tough bits on the kernels. Rotate the cob and repeat until all the kernels are cut.
- I have also seen people use a bundt pan or angel food cake pan to cut corn off the cob. Place the cut end of the corn in the center hole of the baking pan. Hold the tip of the cob, and using a sharp knife, slice down along the cob to remove the kernels, which will collect in the bottom of the pan. Pretty nifty!
Can You Use Frozen or Canned Corn?
The answer is yes, but I REALLY encourage you to use fresh sweet corn. It makes the salad SO much better. If you are going to use frozen corn, make sure it is thawed and if you are using canned corn, drain it well.
How to Make Corn Salad
You can make this fresh corn salad in 10 minutes tops and there is no cooking involved. That is why it is the perfect summer salad!
- After you cut the corn off the cob, you are ready to make corn salad. You don't have to cook the corn. I promise you can eat the corn raw. It is so fresh and juicy and that is one of the perks of this salad, you don't have to cook anything. If you want, you can grill or char the corn, but it isn't necessary. I like it simple and fresh!
- I like to use grape or cherry tomatoes, but if you want to use larger tomatoes, you can chop them up. Use up those summer tomatoes, any variety you have on hand.
- In a large bowl, combine the corn kernels, tomato, avocado, cilantro, and green onion. Add a little olive oil and lime juice. I don't think the salad needs a dressing, just a little flavor from the olive oil and lime. I like the simplicity of this salad.
- Stir GENTLY so you don't mush up the avocado. If you are making the salad in advance, wait to add the avocado, the other ingredients hold up nicely. Season with kosher salt and black pepper, to taste.
- Serve and ENJOY!
Variations
- If you are one of those people that can't stand cilantro, use basil instead!
- You can add in cheese. Crumbled feta or queso fresco are good options.
- You can use red onion instead of green onion.
- Stir in black beans or even chickpeas for a little protein boost.
- For a kick, add jalapeño.
- Serve with tortilla chips and enjoy as a dip!
How to Store
The salad is best the day it is made, but if you have leftovers, you can store it in an airtight container in the fridge for up to 2 days.
More Summer Salad Recipes
- Black Bean Salad
- Blueberry Corn Salad
- Chipotle Chickpea Corn Salad
- Cucumber Salad
- Summer Caprese Salad
- Tomato Salad
Corn Salad
Ingredients
- 2 ears sweet corn, shucked
- 1 pint cherry or grape tomatoes, halved
- 1 large avocado, chopped
- ¼ cup chopped cilantro
- 2 green onions, sliced
- 1 tablespoon olive oil
- Juice of 1 lime
- Kosher salt and black pepper, to taste
Instructions
- With a sharp knife, cut the kernels off the cob, cutting close to the cob.
- Place the corn kernels in a large bowl, you don't have to cook the corn. Add the tomatoes, avocado, cilantro, and green onions. Drizzle with olive oil and lime juice and stir gently. Season with salt and pepper, to taste. Serve immediately.
Notes
Nutrition
Have you tried this recipe?
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