Summer Corn Salad Bursting with Flavor: A Fresh and Easy Seasonal Classic
A bright and zesty summer corn salad with avocado, tomatoes, and lime—easy to prep and perfect for warm-weather meals.
Ingredients
- 3 cups fresh corn about 4 ears, cooked or raw
- 1 cup cherry tomatoes halved
- 1 ripe avocado diced
- 1/4 cup red onion finely chopped
- 1/4 cup cilantro chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon sea salt
- Optional: feta or Cotija cheese diced cucumber, jalapeño slices
Instructions
- 1. If using fresh corn, cook briefly in boiling water or grill until lightly charred. Let cool and slice off kernels.
- 2. In a large bowl, combine corn, cherry tomatoes, red onion, and avocado.
- 3. In a small bowl, whisk together olive oil, lime juice, and salt. Pour over salad.
- 4. Toss gently to coat. Fold in cilantro.
- 5. Taste and adjust seasoning. Serve immediately or refrigerate until ready.
- 6. Add cheese or optional extras just before serving.
Notes
For added protein, mix in black beans or grilled chicken.
To keep avocado from browning, add it just before serving.
Pairs beautifully with tacos, grilled meat, or tortilla chips.