Summer corn salad – it doesn’t get more summer than this does it?!!?
When I hear corn I immediately think summertime. It brings me back to when I was younger and we would spend every weekend at my family’s beach house. There was a fruit and vegetable stand right across the street from our neighborhood that would have fresh corn and other seasonal produce.
There were actually a few stands and my mom would know which ones had the freshest and best-tasting corn. We would grill it, along with some seafood and other veggies for an easy dinner.
This fresh corn salad embodies those old memories with some new twists. The corn is raw since it is so fresh during the summer and you can’t beat the sweetness it has. Then there are juicy fresh tomatoes, creamy avocado, and a little kick from the jalapeño. And it comes together with lots of fresh cilantro, lime juice, and a touch of olive oil.
It’s light and refreshing, and straight-up addicting! We love it as an easy side dish but also as a dip for chips! Corn chips dipped into Mexican corn salad? Sure why not, I won’t judge you!
Why we love this summer corn salad
- light and fresh and screams summer!
- easy to make – no cooking required!
- versatile – enjoy it as a side dish or on tacos or as a dip
- perfect for summer BBQs and picnics!
- fresh sweet corn – you can use white or yellow or a mix of both
- cherry tomatoes – quartered for the perfect bite-size piece
- red onion
- jalapeno – for some spice
- lime juice
- olive oil
- red pepper flakes
- salt and pepper
How to make corn salad
- Remove your corn kernels from the cob.
- Make the corn salad. Add the corn, tomatoes, avocado, onion, jalapeno, cilantro, lime juice, olive oil, red pepper flakes, and some salt and pepper to a large bowl. Toss to combine.
What is the best way to cut corn off the cob?
Cutting off corn kernels from the cob can be pretty easy to do when done the right way. The key is having it not go everywhere and making sure not to waste any.
I find the best way to cut corn off the cob is using the two-bowl method. To do this, peel corn and cut off a small piece of the cob so it is able to stand upright. Place a small bowl upside down in a large bowl. Next, place the cut end of the cob on top of the smaller bowl, standing it upright. Then, using a sharp knife, run it along the cob to remove the kernels. Rotate the cob until all sides are cut.
Doing it this way allows the kernels to fall into the larger bowl and the upside-down bowl allows a stable area for the corn to rest while you are cutting it.
Can you use canned corn for corn salad?
Canned corn will work for this recipe, it just won’t have as much crunch to it. Make sure to drain it before using it. You can also use frozen if desired. The flavors might not be as good using one of those options.
How to roast corn for salad
To take this corn up a notch, you can totally roast or grill your corn. It will take a little more time but will add a delicious smoky flavor.
- to grill corn – heat the grill to medium-high heat. Prep the corn by removing the husk and excess silk. Spray/rub the ears of corn with oil, giving them a slight coating. Once the grill is hot, place corn directly on the grill. Cook for about 10-15 minutes, rotating every few minutes until the corn is cooked and has some char marks.
- to roast corn – if you don’t have a grill, an easy way to get a char on it is to use your gas stove. Prep the corn by removing the husk and excess silk. Turn on your burner to medium heat. Place the cob directly on our burner and cook for 6-10 minutes, rotating every few minutes, or until the corn is charred.
What to serve with corn salad
This recipe is so versatile and you can eat it with anything! We love serving it with some protein and carbs for a complete meal. It’s also great as an appetizer or addition to a meal! Here are some ideas:
- with some grilled chicken – try pickle chicken or honey chipotle chicken thighs!
- salsa shredded pork chops
- as a dip with chips
- in tacos or burritos
- in a salad
- refrigerator – store leftovers in an airtight container in the fridge for up to 3-4 days. As it sits, it will release some water and the avocado will get a little brown.
- freezer – I do not recommend freezing this recipe due to all the fresh veggies used.
Substitutions and additions
- fresh sweet corn – I do suggest fresh sweet corn for this recipe. You can use white or yellow or a mix of both. If you can’t find fresh, frozen corn or canned corn would work, it will make the recipe a little bit more watery though.
- cherry tomatoes – any kind of tomato will work.
- jalapeno – leave it out if you don’t like it spicy.
- cilantro – parsley will work instead if you don’t like cilantro.
Here are a few things you can add to this summer corn salad to spice it up:
- veggies – the more the merrier! Diced bell pepper or cucumber would be good add-ins.
- black beans – to make a corn and black bean salad
- cheese – add some cojita or queso fresco to give it some Mexican flair. Feta or goat cheese would also be delicious.
- spices – chili powder, paprika, or cumin would all be delicious in this.
More summer vegetable recipes
- grilled cabbage
- tomato jicama salad with mango & jalapeños
- grilled corn with chipotle mayo
- healthy broccoli salad with honey mustard dressing
- chipotle mexican coleslaw
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Summer Corn Salad with Tomato & Avocado
- 4 medium ears corn (white or yellow), cut off the cob (3.5 cups/485 grams)
- 2 1/2 cups cherry tomatoes, halved or quartered (400 grams)
- 1 cup diced red onion (120 grams)
- 1 large large avocado, diced (165 grams)
- 1 jalapeño, diced (take out the seeds for less heat)
- 1/2 cup packed cilantro, roughly chopped
- 1/4 cup lime juice (about 1-2 limes)
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- Remove your corn kernels from the cob. Prep the corn by removing the husk and excess silk. Cut off a small piece of the cob so it is able to stand upright. Place a small bowl upside down in a large bowl. Next, place the cut end of the cob on top of the smaller bowl, standing it upright. Then, using a sharp knife, run it along the cob to remove the kernels. Rotate the cob until all sides are cut.
- Make the corn salad. Add the corn, tomatoes, avocado, onion, jalapeno, cilantro, lime juice, olive oil, red pepper flakes, and some salt and pepper to a large bowl. Toss to combine. Adjust according to taste.