Fresh Corn Salad
A refreshing summer salad with sweet corn, crisp vegetables, and a zesty lime dressing.
15 mins
Prep Time
5 mins
Cook Time
4
Servings
Ingredients
- 4 cups fresh corn kernels (about 4 ears)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- 1 lime, juiced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chili powder (optional)
Nutrition Facts
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Instructions
Shuck the corn and remove the kernels: Hold an ear of corn upright on a cutting board and carefully slice downward to remove the kernels. Repeat for all ears.
Blanch the corn: Bring a pot of water to a boil. Add the corn kernels and cook for 2 minutes. Drain and rinse under cold water to stop cooking.
Prepare the vegetables: Dice the red bell pepper, finely chop the red onion, and dice the avocado. Chop the cilantro.
Make the dressing: In a small bowl, whisk together olive oil, lime juice, salt, black pepper, and chili powder (if using).
Combine ingredients: In a large bowl, mix the blanched corn, red bell pepper, red onion, avocado, and cilantro.
Dress the salad: Pour the dressing over the salad and gently toss to combine. Adjust seasoning if needed.
Chill and serve: Let the salad sit in the fridge for at least 15 minutes before serving to allow flavors to meld.
Chef's Tips
- Fresh Corn Tip: For the best flavor, use fresh corn when in season. If unavailable, frozen corn (thawed) works too.
- Make Ahead: This salad can be made a few hours in advance, but add the avocado just before serving to prevent browning.
- Spice It Up: Add diced jalapeño or a pinch of cayenne for extra heat.
- Extra Crunch: Toss in some diced cucumber or radish for added texture.
- Protein Boost: Add black beans or grilled chicken to make it a heartier meal.
