Description
This summer corn salad recipe is a staple in our summer eating plans. It’s best with fresh corn, so grab some in the summer when it’s super fresh and at a great price. This corn salad recipe is flexible, so leave out anything you don’t like. If you love it, please leave a star review in the comments below for other readers in our community.
Ingredients
Units
- 1 tablespoon extra virgin olive oil
- 3 ears of sweet corn, or about 3 cups
- 1 red bell pepper, diced small
- 1/3 cup minced red onion
- 1/4 cup cilantro, roughly chopped
- 1 avocado, cubed
- 2 tablespoons fresh lime juice (from 1 or 2 limes)
- 1/2 teaspoon salt
- 1/4 cup Cotija cheese crumbles, for topping (omit if dairy-free)
Instructions
- Sauté the Corn*: First, cut the kernels off the cob. To take the corn off the cobb, remove the hustk, then place a small bowl upside down in a larger bowl, then place the corn on the cobb upright on the small bowl as you cut off the kernels and allow the larger bowl to catch the corn. Sauté the corn for 4-5 minutes over medium-high heat in 1 tablespoon of extra virgin olive oil (or avocado oil) until it’s cooked but still crunch and some of it has slightly browned.
- While the corn cooks, chop the veggies, avocado and cilantro, then set aside.
- In the large bowl, add the bell pepper, red onion, cilantro, and avocado. Add lime juice, salt to taste, and cheese (if using), then toss to combine. Drizzle with a glug of extra virgin olive oil, if desired. Garnish with lime wedges and enjoy!
Notes
- Make this dairy-free by leaving out the cheese.
- Substitute the red onion for green onion, if desired. You can also substitute the cotija cheese for feta, queso fresco, or goat cheese if desired.
- Frozen corn can work in a pinch here, but I honestly would just make something else. It’s your choice! 🙂
- Make it creamy: Mix 2-3 tablespoons with the lime juice before adding it to the salad to make a creamy version of this dish. Season with salt to taste.
- *Alternative methods to cook the corn:
- Grill Method: Remove the husks and run each ear of corn with a little extra virgin olive oil. Grill over high heat, turning occasionally, for about 5-10 minutes until a few spots are nice and golden brown. After grilling, remove the corn from the husks.
- Boil Method: Bring a large pot of water to a boil, remove the husks then add the whole corn and boil for 6-8 minutes. Remove from the water and pat dry. Let the corn cool slightly, then slice the corn off the cob with the small bowl in large bowl method described above.