Summer Corn Salad Made Easy
When summertime is in full swing and the garden bounty is plentiful, this Summer Corn Salad recipe needs to be on your table. Full of juicy ripe tomatoes, crisp cucumber chunks, smoky and golden roasted corn kernels, and a chili-lime vinaigrette, this is one summer salad you won’t want to miss out on. Made gluten-free and vegan, it’s an all-around wonderfully healthy all-veggie side dish.
Smoky Corn Salad with Chili-Lime Vinaigrette
As much as we adore all of these ingredients on their own (nothing tops the burst of a ripe cherry tomato, are we right?), mixing them together and adding in a homemade chili-lime vinaigrette elevates each ingredient to its fullest, creating an irresistible summer salad. Let’s talk about this chili-lime vinaigrette, shall we? Made with only 4 ingredients (plus a pinch of salt and pepper), it’s insanely easy to make and you’ll be kissing store-bought dressings goodbye for good. One trip into vinaigrette-making-land and you’ll be patting yourself on the back! Truly so easy to make, clean ingredients, and the chili-lime flavor will be dancing on your tongue with each and every bite!
Ingredients to make Avocado Corn Salad
Corn – fresh corn on the cob gives the best fresh flavor for this salad; you’ll need 2 to 3 ears of corn. You can sub in frozen corn, thawed or canned corn, drained (you’ll need 1 1/2 cups of kernels)Cucumber – any variety of cucumber will work for this salad; leave the peel on for color and added nutrientsTomatoes – use grape or cherry tomatoes for this Summer Corn Salad. A variety of tomato colors will give this salad a more eye-catching appealCilantro – chopped fresh cilantro works best for this salad rather than driedAvocado – use a firm to barely soft avocado to ensure the diced pieces hold their shape and do not “mush” into the saladRed onion – a yellow onion will also work in a pinchJalapeño – use a small jalapeño with the seeds and membranes removed for less heat
What You Need to Make Chili-Lime Vinaigrette:
Avocado oil – extra-virgin olive oil will also workLime zest and juice – first grate the peel from the lime for the fresh lime zest, then cut the lime in half and squeeze to get the juiceGarlic – mince a garlic clove or use minced garlic from a jarChili powder – can sub smoked paprika in a pinchSalt and Black pepper
How to Make Summer Corn Salad with Chili-Lime Vinaigrette
To make the Corn Salad:
To prepare the corn, rinse the husked ears under running water then pat dry. Cut the corn kernels from the cob and discard the cobs. Place a large cast-iron skillet over medium-high heat. When the pan is very hot (almost smoking), add 1 tablespoon of oil and swirl the pan to coat. Add the corn kernels to the pan and cook 5-6 minutes or until the corn starts to char and smells very fragrant, stirring occasionally. Remove the corn from the pan and place it in a bowl to cool to room temperature, about 15 minutes. While the corn is cooling, prepare the other vegetables (cucumber, tomatoes, cilantro, avocado, onion, and jalapeño) adding them to the bowl with the corn once the corn is cool.
To make the vinaigrette:
Make the vinaigrette by combining 2 tablespoons oil, lime zest and juice, garlic powder, chili powder, salt, and pepper. Whisk well. Pour vinaigrette over vegetables and toss gently to combine. Taste and season with additional salt and pepper if desired.
How to Prep this Corn Salad Recipe Ahead of Time
Incredibly easy to prep, this salad will take 2 minutes to toss together right before you want to serve it. To prep this corn salad recipe ahead of time follow the directions below. Prep the ingredients up to 2 days ahead of time.
Prepare the corn, then cook and cool it.Chop all other vegetables except for the avocado. Place them in a Tupperware dish with the cooled corn, place the lid on the container, then keep in the fridge until right before serving.Chop the cilantro, place in a container with a lid, then keep in the fridge.Make the vinaigrette. Keep in a covered container in the fridge.
To assemble the salad in just 2 minutes, take out the three containers of prepped items. Place the prepped vegetables, chopped cilantro, and chili-lime vinaigrette in a mixing bowl and toss together. Dice the avocado and add to the salad, gently toss to mix together. Your summer corn salad is ready for serving!
A Healthy Summer Salad Recipe
When it comes to making a garden-fresh summer salad, you know it’s going to be packed with healthy nourishing ingredients. And that’s exactly what we did with this vegan side dish.
Corn – corn is a healthy starch vegetable (it’s a whole grain when dried, like popcorn or ground into a flour) that boasts a bunch of B vitamins, as well as fiber and eye-protective carotenoidsCucumber – eating cucumbers with the peel on gives the maximum amount of benefits, including vitamins C and K, fiber, and antioxidantsTomatoes – this juicy fruit that comes in an array of colors is bursting with antioxidants (think reduced risk of heart disease and some cancers), vitamin C, potassium, folate, and vitamin KCilantro – an easy-to-grow herb, cilantro is high in antioxidants with anti-inflammatory properties along with some heart-health and brain-boosting effectsAvocado – this healthy fruit contains more potassium than a banana, ounce for ounce, and a plethora of good-for-you monounsaturated fats; avocados are also an excellent source of gut-healing fiber
How to Store Corn Salad with Avocado
This corn salad will keep in the fridge for up to 3 days. Keep in a covered container. The avocados may turn brown from oxidation, which is a natural occurrence and they can still be eaten. To keep a fresh vibrantly colored salad, add the diced avocados right before serving.
More Garden-Fresh Side Dish Recipes to Try:
Grilled Corn Salad with BlackberriesGrilled Brussels Sprouts with Maple-Mustard GlazeGarlic Roasted RadishesBroccoli Cauliflower Salad with Bacon
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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House. Any leftover salad may be stored in an airtight container in the refrigerator for up to 3 days. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
