This vibrant summer corn salad is bursting with fresh flavors! Juicy corn, creamy avocado, and crunchy veggies come together for a dish that’s both colorful and tasty.
This salad is my go-to for sunny days! It’s super easy to whip up and perfect for barbecues or picnics. Plus, who can resist the combo of sweet corn and avocado? Yum! 🌽🥑
Key Ingredients & Substitutions
Corn: Fresh corn brings a sweet crunch that’s hard to beat. If you can’t find fresh corn, frozen corn works perfectly too; just thaw and drain it well.
Avocado: Avocados add creaminess and healthy fats to the salad. If you’re out, try using diced cucumber for a fresh and crunchy alternative, but the texture will be different.
Jalapeño: This ingredient adds a spicy kick. If you prefer a milder flavor, omit it or opt for a sweet bell pepper instead for added color and crunch. You can also adjust the heat by using just a little.
Cilantro: Fresh cilantro gives a burst of flavor. Don’t like cilantro? Parsley or basil make great substitutes! They change the flavor profile but still keep it fresh.
Lime Juice: Fresh lime juice is best for a zesty kick. If you don’t have limes, lemon juice is a good alternative, though it will taste slightly different.
How Do You Prepare Corn for the Salad?
Cooking corn until it’s tender is key for flavor. If using fresh corn, you can choose to boil or grill. Here’s a quick guide:
- Boiling: Bring a pot of salted water to a boil. Add the shucked corn and cook for 5-7 minutes, until tender. Drain and let it cool before cutting off the kernels.
- Grilling: Preheat your grill and place the corn cobs directly on the grill. Cook for about 10-15 minutes, turning occasionally, until slightly charred and tender. Cool and slice off the kernels.
Either way, let the corn cool slightly so you won’t accidentally mush up the avocado when mixing everything together. Enjoy your corn salad!
How to Make Summer Corn Salad with Avocado
Ingredients You’ll Need:
Fresh Ingredients:
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 pint cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional for heat)
For the Dressing:
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare, plus an optional 30 minutes to chill in the fridge. In total, you’re looking at about 45 minutes if you decide to let the flavors mingle!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by cooking it. Boil or grill the ears of corn until they’re tender, which usually takes about 5-10 minutes. Once done, allow them to cool for a few minutes. Then, carefully cut the kernels off the cob using a sharp knife. If you’re using frozen corn, just thaw it out and drain any excess water. Easy peasy!
2. Combine the Fresh Ingredients:
In a large mixing bowl, add your corn kernels, halved cherry tomatoes, diced avocado, finely chopped red onion, chopped cilantro, and the optional jalapeño for a kick. Gently mix everything together so it’s evenly distributed. Be careful when mixing so the avocado doesn’t get too mashed!
3. Make the Dressing:
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Mix well until it’s all combined and looks smooth. This will be the zesty dressing for your salad!
4. Dress the Salad:
Pour the dressing over the corn mixture in the large bowl. Gently toss everything together until all the ingredients are coated in the dressing. Taste the salad and adjust the seasoning if needed, adding more salt, pepper, or lime juice to suit your taste.
5. Chill and Serve:
You can enjoy the salad right away, but if you have time, letting it chill in the refrigerator for about 30 minutes will help the flavors meld beautifully. Serve it up fresh and enjoy your delicious summer corn salad!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! If you’re short on time or fresh corn isn’t available, frozen corn works perfectly. Just be sure to thaw it completely and drain off any excess water before adding it to the salad.
How Can I Store Leftover Salad?
To store leftovers, place the salad in an airtight container and keep it in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly, so it’s best enjoyed fresh!
Can I Make This Salad Ahead of Time?
Yes, you can prepare the ingredients and make the dressing a day ahead! Just combine everything the day you plan to serve it for the best flavor, or mix it up and chill for about 30 minutes as suggested in the recipe!
What Can I Substitute for the Jalapeño?
If you prefer a milder flavor or want to skip the heat, you can omit the jalapeño entirely. Alternatively, you can use diced bell pepper for crunch without the spiciness, or a pinch of cumin for a different flavor kick.
