Description

Fresh, vibrant, and bursting with seasonal flavor, this Summer Corn Salad is the ultimate warm-weather side dish. Sweet corn off the cob is tossed with juicy tomatoes, crisp cucumbers, creamy avocado, and fresh cilantro, then dressed with a zesty lime vinaigrette. It’s quick to make, easy to customize, and pairs perfectly with everything from grilled meats to picnic sandwiches. Whether you’re hosting a cookout or packing a picnic, this salad brings freshness and color to any table. It also travels well and can be made ahead, making it your new go-to for summer gatherings.

Ingredients

Scale

4 ears of fresh corn, husked
1 cup cherry tomatoes, halved
1 cucumber, diced (English or peeled regular)
1 small red onion, thinly sliced
1 avocado, diced
1/4 cup fresh cilantro, chopped
Juice and zest of 2 limes
3 tablespoons extra virgin olive oil
1 garlic clove, minced
Salt and pepper to taste
Optional: 1/3 cup crumbled feta or cotija, diced jalapeño, black beans

Cook Mode Prevent your screen from going dark

Instructions

Cook the corn by grilling, boiling, or roasting until tender. Cool and slice kernels off the cob.
In a large bowl, combine corn, tomatoes, cucumber, onion, and cilantro.
In a small jar or bowl, whisk lime juice, zest, olive oil, garlic, salt, and pepper.
Gently fold avocado into the salad, then pour dressing over the top. Toss gently.
Taste and adjust seasoning. Chill for 15–20 minutes before serving if desired.
Garnish with cheese or fresh cilantro before serving.

Notes

For a spicy twist, add finely chopped jalapeño or a pinch of chili flakes.
Add grilled chicken or shrimp for a more filling meal.
Avoid adding the avocado too early—it’s best fresh.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish
Method: Grilled, Boiled
Cuisine: American

Nutrition

Serving Size: 6
Calories: 210
Sugar: 4g
Sodium: 220mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg