Fresh, mouthwatering Corn Salad… The perfect Summer side dish.

When Fresh Corn on the Cob is in season, you must make this salad! It’s the perfect summer side dish. The taste of all fresh ingredients creates a simple yet delicious mixture. Corn Salad is very similar to our Cowboy Caviar recipe and uses a lot of the same ingredients. We love both!

Ingredients you will need to make Corn Salad:

4-5 ears Corn, fresh or frozen
2 avocados, cut into chunks
1/2 pint cherry tomatoes
1/2 English Cucumber, peeled and sliced
1/2 cup red onion, diced fine

For the dressing:

2 tablespoons extra virgin olive oil
1 lime, zested and juiced
1/4 cup cilantro, chopped
salt and pepper to taste

How to make Corn Salad:

Peel and cook the Corn on the cob in boiling and salted water for 5-7 minutes. Remove from water and allow the corn to cool. When the corn is cool enough to handle, cut the corn off the cob.
In a large bowl combine the corn, tomatoes, cucumbers, red onion and one of the avocado chunks.
To make the dressing, combine the zest and juice of the lime with chopped cilantro, olive oil and salt and pepper to taste. Mix with a whisk. Add in the other avocado chunks to the dressing. Toss with a spoon. The avocado chunks will give the dressing a creamy texture.
Pour the dressing over the salad ingredients, and gently toss to combine.
Chill the salad for 1 hour before serving. Serve chilled and garnish with a few cilantro leaves.

How to store Corn Salad:

Keep prepared salad in an airtight container in the refrigerator. The salad will last up to 3 days!

Different ways to cook corn on the cob:

We prefer to peel and boil the corn. It’s a great way to cook a few ears of corn at once, but there are a few different ways to cook corn on the cob:

Boil Corn on the Cob: in salted boiling water, cook the corn for 5-7 minutes in the boiling water.
Cook Corn on the Cob on the Grill: over medium high heat, cook for 3-5 minutes
Microwave Corn on the Cob: keep the husk on the cob and microwave 1 ear of corn at a time. 3-5 minutes in the microwave. The husks will steam the corn.
Cook Corn on the Stove Top: Cut the corn off the cob and sauté the corn in a hot pan with a little oil for 5-7 minutes.

Can you add other ingredients to Corn Salad?

We like to keep our corn salad fresh and simple, but if you have an ingredient you want to add go right ahead! Some tasty recommendations are:

Feta Cheese
Bell Pepper
Scallions

How to keep your produce stay fresh longer:

This Corn Salad uses a lot of fresh produce. The last thing you want is to add vegetables that have gone bad when you go to make this salad. Some tips for keeping fresh produce are:

Corn: Want to make this salad year round with the best corn? Cook it and freeze it! Corn can be frozen at it’s peak and it will be great in this salad once thawed.
Cucumbers: Store in the fridge, but make sure they stay dry!
Tomatoes & Onions: Store at room temp. Tomatoes lose their flavor in the fridge. They are best kept on your counter, not in the fridge.

How to store fresh corn on the cob:

When you get fresh corn from your garden or from a Farmer’s Market, it’s best to peel it and store it in your fridge wrapped in plastic wrap. Similar to how you see it in the grocery store when it has been husked (or peeled). It can keep uncooked in your fridge for 3-5 days like this.

What to serve Corn Salad with:

Corn Salad is the perfect side dish for a summer barbecue. A few things that would pair well with it are:

Corn Salad

Fresh Corn Salad, the perfect Summer side dish.

Author Kami | NoBiggie.net

Ingredients

4-5 ears corn fresh or frozen
2 avocados cut into chunks
1/2 pint cherry tomatoes
1/2 English cucumber peeled and sliced
1/2 cup red onion diced fine

For the dressing

2 tablespoons extra virgin olive oil
1 lime zested and juiced
1/4 cup cilantro chopped
salt and pepper to taste

Instructions

Peel and cook the corn on the cob in boiling and salted water for 5-7 minutes. Remove from water and allow the corn to cool. When the corn is cool enough to handle, cut the corn off the cob.
In a large bowl combine the corn, tomatoes, cucumbers, red onion and one of the avocado chunks.
To make the dressing, combine the zest and juice of the lime with chopped cilantro, olive oil and salt and pepper to taste. Mix with a whisk. Add in the other avocado chunks to the dressing. Toss with a spoon. The avocado chunks will give the dressing a creamy texture.
Pour the dressing over the salad ingredients, and gently toss to combine.
Chill the salad for 1 hour before serving. Serve chilled and garnish with a few cilantro leaves.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

More salad recipes that we LOVE:

That’s it! Bring this to your next barbecue and leave a comment and review below, I’d love to hear it you love it!

Corn Avocado Tomato Salad