What is it like to eat Potato Salad at a barbecue? What is its cooler, fresher, and honestly, way more exciting cousin?Summer Corn Salad Recipe: What are some good recipesImagine biting into sweet, juicy kernels of corn, bursting with flavor, mixed with creamy avocado. tangy lime, and a little bit of heat. Is it addictive? My grandma used to make something similar with just corn, mayo, and a touch of chili powder, but now I’ve forgotten about it. This one is next-level. Is it the perfect side dish for grilled chicken or tacos? What will be the star of your next potluck? Is it easy to throw together too?
What is a summer corn salad?
Think of summer corn salad as a vibrant medley of all the best flavors and textures of the season. It’s essentially a salad, obviously, but not your boring, leafy green kind. We’re talking Sweet Corn, either grilled or boiled, combined with complementary ingredients like creamy avocado, crunchy red onion, and juicy tomatoes. A bright and zesty dressing, usually featuring lime juice, cilantro, and a touch of heat from jalapeño, ties it all together. The name pretty much tells you everything you need to know. It’s sunshine in a bowl, and it’s the perfect way to celebrate summer’s bounty. It’s also ridiculously easy to customize to your own tastes, so feel free to get creative!
Why you will love this recipe?
Where do I start?What is a good summer corn salad recipe?How delicious is this Ice Cream? The sweetness of the corn plays so well with the creamy avocado and the tangy lime. Is it a flavor explosion in every bite?
- Flavor: Seriously, the taste is incredible. We’re talking sweet, creamy, tangy, and a little bit spicy – all in one bowl! The combination of fresh corn, creamy avocado, and zesty lime is just magical. It’s the kind of salad that makes you go back for seconds (and thirds!).
- Simplicity:What are some of the best recipes that can be made in a few minutes? If you have cooked corn ready to go, you can whip this up in under 15 minutes. What’s a lifesaver on busy weekends?
- Cost-What are some of the best corn products? How do I feed a crowd without breaking the bank?
- Versatility:What are some great side dishes to serve with grilled chicken or fish? What are tortilla chips? I used black beans to make it for a potluck. It’s also great for cooking.
It’s also super versatile. You can easily adapt it to your own tastes by adding different veggies, cheeses, or spices. I also think it’s so much better than your average Pasta Salad or even a coleslaw! This one brings a fresh, vibrant energy to any meal.
How do you make a summer corn salad?
Quick Overview
Making this Summer Corn Salad: What are someIs really a breeze. What is the best way to cook corn, chop veggies, whisk together the dressing, and toss to coat. Everything together. What is the key to using fresh, high-quality ingredients? I always try to get my corn from a local farmer’s market when it’s in season. What makes a difference? What is the best way to prepare a salad in less than 30 minutes? Is there a single person that everyone will love What is the kind of recipe you’ll want to make all summer long? I’ve made it in the winter using frozen corn, and it’s still pretty darn good!
Ingredients
For the Salad:
• 6 ears of fresh corn shucked (or 4 cups of frozen corn, thawed)
• 1 large avocado, diced
• 1/2 red onion, finely diced
• 1 pint cherry tomatoes, halved
• 1 jalapeo, seeded and minced (optional, but I highly recommend it!)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons crumbled cotija cheese (optional, but adds a nice salty touch)
For the Dressing:
• 1/4 cup lime juice (freshly squeezed is always best)
• 2 tablespoons olive oil
• 1 teaspoon honey (or maple syrup for a vegan option)
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper to taste
What are the steps to
Step 1: Cook the Corn
What are some good ways to grill corn? ), boil it, or even use frozen corn. If grilling, grill corn over medium heat for about 10-15 minutes, turning occasionally, until crisp. The kernels are tender and slightly charred. If boiling, bring a large pot of water to boil, add the corn, and cook for about 5-7 minutes. If using frozen corn, just thaw it out and you’re good to go. I always do this step first so the corn has time to cool down a bit before I add it to the salad.
Step 2: Cut the Corn Kernels
Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. I like to stand the corn up on its end and slice down with a knife. Be careful not to cut yourself! This part can get messy, so I usually do it over a large bowl to catch all the kernels. If you’re using frozen corn, just make sure it’s fully thawed and drain off any excess liquid. Sometimes, I’ll even give the frozen corn a light char in the skillet to add some extra flavor.
Step 3: Prepare the Veggies
How do you slice avocado, red onion, and jalapeo? I like to dice the red onion really fine so it doesn’t overpower the other flavors. Is it okay to seed a jalapeo if you don’t want it spicy? How do I soak diced red onion in ice water for a few minutes to mellow out its flavor?
Step 4: Make the Dressing
In a small bowl, whisk together the lime juice, olive oil, honey (or maple syrup), chili powder, and salt. Set aside. Cumin, salt and pepper. Taste and adjust the seasonings as needed. I always start with a little less salt and pepper and then add more to taste. Don’t be afraid to experiment with dressings! If you like more heat, add a pinch of cayenne pepper. If you prefer a sweeter dressing, add 12 teaspoon honey.
Step 5: Assemble the Salad
In a large bowl, combine the corn kernels, avocado, red onion, cherry tomatoes, jalapeo (if using), and salt and pepper. Set aside. What is the best dressing to serve with salad? How do you get avocado to turn mushy?
Step 6: Add the Cheese (Optional)
If you’re using cotija cheese, sprinkle it over the salad just before serving. What are some of the best salty dishes? Is there any cheese in this salad?
Step 7: Chill and Serve
For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. How do the flavors meld together? I can’t eat it right now, but it’s still delicious! Is this salad good to eat cold or at room temperature?
What should I serve it with?
This Summer Corn Salad Recipe: What are some good recipes is super versatile and goes well with so many things!
For a BBQ: It’s the perfect side dish for grilled burgers, hot dogs, chicken, or steak. It adds a fresh and vibrant touch to any barbecue spread. I always bring this to summer cookouts, and it’s always a hit!
With Tacos: Serve it as a topping for fish tacos, chicken tacos, or even vegetarian tacos. The sweetness of the corn pairs perfectly with the spicy flavors of the tacos.
As a Dip: Serve it with tortilla chips as a refreshing and healthy dip. It’s a great alternative to traditional salsa or guacamole.
For a Light Lunch: Enjoy it on its own as a light and refreshing lunch. You can add some grilled chicken or shrimp for extra protein. I’ve even added quinoa to it to make it a more substantial meal.
My family loves this salad with grilled salmon. The flavors complement each other perfectly. And sometimes, I’ll even add a dollop of Greek yogurt on top for extra creaminess.
Top Tips for Perfecting Your Summer Corn Salad
Okay, so I’ve made this summer corn salad countless times, and I’ve learned a few tricks along the way to make it absolutely perfect:
Corn Prep: If you’re grilling the corn, soak it in water for about 30 minutes before grilling to prevent it from drying out. This will help it stay juicy and tender. Also, don’t be afraid to char the corn a little bit. It adds a nice smoky flavor.
Avocado: Use ripe but firm avocados. You want them to be creamy but not mushy. If your avocado is too soft, it will fall apart when you toss the salad. I always gently press on the avocado to test for ripeness. It should give slightly but not be too soft.
Onion: If you’re sensitive to the strong flavor of red onion, soak it in ice water for about 10 minutes before adding it to the salad. This will help mellow out its flavor. I also find that dicing it really finely helps.
Jalapeño: If you don’t like a lot of heat, be sure to remove the seeds and membranes from the jalapeño before dicing it. The seeds are where most of the heat is. I usually wear gloves when handling jalapeños to avoid getting the oils on my skin.
Dressing: Don’t be afraid to adjust the dressing to your own taste. If you like it sweeter, add more honey. If you like it more tangy, add more lime juice. And if you like it spicier, add a pinch of cayenne pepper. I always taste the dressing before adding it to the salad and adjust the seasonings as needed.
Make Ahead: You can make the salad ahead of time, but I recommend adding the avocado just before serving to prevent it from browning. The lime juice in the dressing will help prevent browning, but it’s still best to add it fresh.
Ingredient Swaps: Feel free to experiment with different ingredients. You can add black beans, bell peppers, cucumbers, or even grilled shrimp. The possibilities are endless!
Storing and Reheating Tips
Okay, so you’ve made a big batch of this delicious summer corn salad, but you have leftovers? Here’s how to store it and keep it fresh:
Room Temperature: I wouldn’t recommend leaving it at room temperature for more than a couple of hours. The avocado can start to brown, and the salad can get a little soggy.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. The lime juice in the dressing will help keep the avocado from browning, but it’s still best to eat it within a day or two for the best flavor and texture. I always make sure to use a container with a tight-fitting lid to prevent the salad from drying out.
Freezer Instructions: I don’t recommend freezing this salad. The avocado will become mushy when thawed, and the corn can get a little watery. It’s best to enjoy it fresh.
Glaze Timing Advice: Since there’s no glaze, no need to worry about this! Just store the salad properly, and it will be delicious for days.
I always make sure to label the container with the date so I know when it was made. And if you’re taking it to a potluck or barbecue, be sure to keep it chilled until serving.
Frequently Asked Questions
Final Thoughts
Seriously, this summer corn salad recipe is one of my all-time favorites. It’s so easy to make, incredibly flavorful, and perfect for any summer occasion. It’s the kind of dish that everyone raves about and asks for the recipe. If you’re looking for a fresh, vibrant, and delicious side dish, this is it!
And if you love this recipe, be sure to check out my other summer salad recipes, like my Watermelon and Feta Salad or my Tomato and Mozzarella Salad. They’re all perfect for celebrating the flavors of the season.
Happy cooking! I can’t wait to hear how yours turns out. Let me know in the comments if you try it and what variations you make. And don’t forget to rate the recipe if you love it!
Summer Corn Salad Recipe
Ingredients
Main Ingredients
- 2 cups fresh corn kernels
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, finely chopped
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a large bowl, combine corn kernels, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour dressing over the corn mixture and toss to combine.
- Serve immediately or chill for later.
