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Corn Salad

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A fresh and colorful corn salad made with sweet corn, crisp vegetables, creamy avocado, and a bright lime dressing. This refreshing side dish is perfect for summer meals, cookouts, barbecues, or light lunches.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 4 cups corn kernels, fresh, canned, or frozen
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 cucumber, diced
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • Crumbled feta cheese (optional)

Instructions

  1. Cook the corn briefly if using fresh or frozen corn, then allow it to cool completely.
  2. Place the corn, cherry tomatoes, red onion, cucumber, and avocado in a large mixing bowl.
  3. Add the chopped cilantro and gently toss the ingredients together.
  4. Whisk together the olive oil, lime juice, honey, salt, and black pepper in a small bowl.
  5. Pour the dressing over the salad and toss lightly until evenly coated.
  6. Top with crumbled feta cheese if desired before serving.

Notes

  • Canned corn works well for a quick and convenient option.
  • Add black beans or grilled chicken for a more filling salad.
  • Diced jalapeños or chili powder add extra heat and flavor.
  • Bell peppers or cotija cheese make great additions or substitutions.
  • Add the avocado just before serving to keep it fresh.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This salad is best served chilled or at room temperature.

Nutrition

Find it online: https://juliameals.com/corn-salad/