Fresh Summer Corn Salad

This summer corn salad has become my go-to dish for backyard gatherings and potlucks. Combining the sweetness of fresh corn with creamy avocado and zesty lime, it's a celebration of summer's bounty in every bite.

I first made this salad for a neighborhood barbecue after finding gorgeous corn at the farmers market. What started as a simple side dish has become my most requested recipe from friends who taste it for the first time.

Ingredients

• Fresh corn: Cobs about 3 to 4 cups of kernels. The fresher the better as summer corn has natural sweetness that makes this dish special
• Cherry tomatoes: Halved or quartered depending on size. They add juicy bursts of flavor and beautiful color
• Red onion: Finely chopped for a sharp contrast to the sweet elements. Always rinse under cold water if you find raw onion too strong
• Fresh cilantro: Including stems which contain incredible flavor. The bright herbal notes complement the sweetness perfectly
• Lime juice: Freshly squeezed for the dressing. The acidity brings everything together
• Ripe avocados: Diced just before serving. Look for ones that yield slightly to gentle pressure
• Salt and pepper: To taste. Sea salt works particularly well here

How To Make Summer Corn Salad with Avocado

Boil the Corn:

Bring a large pot of water to a rolling boil over high heat. While waiting for the water, shuck your corn cobs completely removing all silk threads. Once boiling, carefully add the corn cobs to the water, cover the pot, and boil for just 1½ to 2 minutes. This quick cooking keeps the corn crisp and sweet rather than starchy. Immediately transfer to a tray to cool completely.

Cut the Kernels:

Once corn has cooled, stand each cob vertically on its flat end on a cutting board. Using a sharp knife, cut downward along the cob to remove the kernels in strips. Rotate and repeat until all kernels are removed. Try to keep kernels intact rather than cutting too deeply into the cob.

Mix the Base:

In a large bowl, combine the corn kernels, halved cherry tomatoes, chopped red onion, and finely chopped cilantro. The variety of textures and colors creates a beautiful foundation.

Add the Dressing:

Squeeze fresh lime juice directly over the salad mixture, starting with the juice of two limes and adding more to taste. The lime juice should lightly coat everything without pooling at the bottom. Season generously with salt and freshly ground black pepper, then gently toss everything together.

Finish with Avocado:

Just before serving, dice the avocado into medium chunks and gently fold into individual servings or arrange on top. Doing this at the last minute prevents the avocado from browning or becoming mushy.

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My absolute favorite part of this recipe is cutting fresh corn from the cob. The sweet aroma that fills my kitchen instantly transports me back to childhood summer picnics where corn was always the star. I find there's something deeply satisfying about transforming those golden kernels into a vibrant salad that captures the essence of summer.

Make Ahead Options

This salad works beautifully as a make-ahead option with one important caveat: add the avocado only at serving time. The base salad with corn, tomatoes, onion, cilantro, and lime dressing can be prepared up to 24 hours in advance and stored covered in the refrigerator. The lime juice actually helps the flavors meld together beautifully overnight. When ready to serve, give everything a quick toss to redistribute the dressing, then top with freshly diced avocado. This makes it perfect for entertaining or meal prepping lunches for the week.

Variations to Try

While this summer corn salad is perfect in its simplicity, it also serves as a wonderful canvas for customization. For a protein boost, add black beans or crumbled queso fresco. For extra heat, include finely diced jalapeño or a sprinkle of red pepper flakes. Grilled corn adds a smoky dimension—simply grill the corn cobs instead of boiling them, then slice off the kernels. For a creamier version, fold in a tablespoon of Greek yogurt or sour cream with the lime juice. Each variation maintains the fresh essence of the original while offering a new flavor profile.

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Serving Suggestions

This versatile salad pairs beautifully with nearly any summer meal. Serve it alongside grilled chicken or fish for a complete dinner. It makes the perfect side dish for burgers, tacos, or grilled steak. For a light lunch, spoon it over mixed greens or serve it in lettuce cups. The salad is substantial enough to be a main dish when served over quinoa or rice. I particularly love bringing it to potlucks because it stands up well at room temperature for a couple of hours and always receives compliments for its bright, fresh flavors and beautiful presentation.

Frequently Asked Questions

→ Can I use frozen or canned corn instead of fresh cobs?

Yes, you can substitute fresh corn with frozen or canned corn. However, fresh corn will provide the best flavor and texture for this dish.

→ How do I prevent the avocado from browning?

To prevent the avocado from browning, only dice it just before serving. You can also toss the diced avocado in lime juice to help preserve its color.

→ Can I make this dish ahead of time?

Yes, you can prepare the corn mixture in advance and refrigerate it for up to 2 days. Add the diced avocado just before serving to maintain freshness.

→ What other herbs can I use instead of cilantro?

If you’re not a fan of cilantro, you can substitute with fresh parsley or basil for a different flavor profile.

→ What other ingredients can I add to this salad?

You can customize the salad with ingredients like diced cucumber, bell peppers, or crumbled feta cheese for added texture and flavor.

→ What can I pair this salad with?

This dish pairs well with grilled chicken, fish, or shrimp, making it a versatile side for summer meals.