This refreshing summer corn salad is bursting with sweet corn and creamy avocado. It’s a mix of crunchy vegetables with a zesty dressing that makes it perfect for warm days!
You’ll love how easy it is to whip this up! I often serve it as a side at barbecues, and trust me, everyone goes back for seconds (and thirds)! 🌽🥑
Key Ingredients & Substitutions
Corn: Fresh corn is a superstar in this salad. You can use frozen or canned corn in a pinch, but fresh has the best flavor and crunch. To remove kernels from the cob, stand the cob upright in a bowl and cut downwards.
Cherry Tomatoes: These add sweetness and color. If you can’t find cherry tomatoes, grape tomatoes work well too. Regular tomatoes can be diced, but make sure to remove extra juice and seeds to avoid sogginess.
Red Onion: A finely diced red onion adds a nice bite. If you’re sensitive to raw onion’s sharpness, soak the diced onion in cold water for a few minutes. This can take the edge off.
Avocados: They bring creaminess to the salad. If you’re worried about browning, add them right before serving. You can also use mango for a sweeter twist if you don’t have avocados.
Cilantro: Fresh cilantro gives a nice herbaceous note. If you’re not a fan, parsley is a great substitute or you can skip it altogether for a milder taste.
How Can I Make Sure My Salad Stays Fresh and Crisp?
To keep your corn salad fresh and maintain the texture, focus on timing and preparation. Here’s how:
- Cook corn quickly: Boil for just 2-3 minutes, then immediately rinse with cold water. This stops the cooking process, keeping it tender-crisp.
- Mix gently: When combining the ingredients, toss them gently to avoid mashing the avocados. You want those nice, chunky pieces!
- Serve at the right time: If not eating right away, refrigerate before serving to let flavors blend, but add avocados just before serving for the best texture.
How to Make Summer Corn Salad With Avocado
Ingredients You’ll Need:
For The Salad:
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 1/2 cups cherry tomatoes, halved
- 1 medium red onion, finely diced
- 2 ripe avocados, diced
- 1/4 cup fresh cilantro, chopped
For The Dressing:
- 1/4 cup lime juice (about 2 limes)
- 3 tablespoons olive oil
- Salt and pepper, to taste
Optional:
- Lime wedges for serving
How Much Time Will You Need?
This refreshing summer corn salad takes about 15 minutes to prepare, including a quick cooking time for the corn. If you choose to chill it for a little bit before serving, allow an extra hour for the flavors to meld together. Perfect for a sunny day picnic or a light dinner!
Step-by-Step Instructions:
1. Cooking the Corn:
Start by boiling a large pot of water. Once it’s bubbling away, add the fresh corn and cook for about 2-3 minutes until it’s tender. Afterward, drain the corn and rinse it under cold water to stop the cooking. If you’re cooking whole ears of corn, slice the kernels off the cob when it’s cool enough to handle.
2. Mixing the Salad Ingredients:
In a big mixing bowl, combine the cooked corn kernels with the halved cherry tomatoes, finely diced red onion, and chopped fresh cilantro. Give it a gentle stir to mix everything together nicely.
3. Making the Dressing:
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. This dressing will add a zing to your salad!
4. Dressing the Salad:
Pour the dressing over your corn mixture and toss everything gently to coat. Be careful not to mash the ingredients—just a light toss will do!
5. Adding the Avocado:
Now, gently fold in the diced avocados. They’re delicate, so just stir them in carefully to keep them intact.
6. Taste and Adjust:
Give your salad a taste. If it needs a little more salt or pepper, feel free to adjust the seasoning to your liking.
7. Serving:
Serve the salad right away with lime wedges on the side for an extra citrusy boost. If you’re not serving it immediately, cover it and pop it in the fridge for up to an hour to let all the flavors meld together. Enjoy your light and vibrant summer corn salad!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! If you’re using frozen corn, simply cook it according to package instructions. You can skip the boiling since it’s usually pre-cooked. Thaw and drain the corn before adding it to the salad for the best texture and flavor.
What Can I Substitute for Avocado?
If you’re not an avocado fan or have dietary restrictions, you can substitute it with diced cucumber or a handful of crushed nuts for added crunch. Just keep in mind that the creamy texture will be different!
How Long Does This Salad Last in the Fridge?
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. The avocados may brown, so consider adding them just before serving to keep everything looking fresh!
Can I Make This Salad Ahead of Time?
Yes, you can prepare the corn mixture and dressing in advance, then combine everything (except for the avocados) a few hours before serving. Just keep everything chilled in the fridge, and add the avocado right before serving to maintain its freshness.
