Summer Corn Salad
Bursting with flavor, this Summer Corn Salad is a great side dish for barbecue, burgers, or grilled chicken. My family also enjoys it alongside pizza! Using fresh, frozen, or even canned white corn, I know you will love it as much as my family and friends do!
This fresh tasting salad is a regular item on my spring and summertime menus. It is super easy to put together ahead of time. Over the years I have tweaked, added and subtracted ingredients based on what I have on hand in the fridge and pantry. No problem! So don’t be afraid to substitute or try other ingredients (black beans are a wonderful addition). With a simple dressing made of olive oil, lime juice and some seasonings, it always turns out delicious!
TIP: Remember to stir in the avocado right before serving Summer Corn Salad, so that the avocado retains its bright color. Top with extra cilantro and cayenne for a kick. Truly a standout summer salad!
Summer Corn Salad
Ingredients
- about 1½-2 cups white corn can be 5 ears fresh shucked or 2 cups frozen silver queen corn or 2 cans white shoepeg corn
- 1 yellow or red bell pepper chopped fine
- 1 small red onion chopped fine
- 2 jalapeno peppers seeded and minced
- 1 pint grape or cherry tomatoes cut in half or thirds, depending on size
- 1 package mozzerella balls drained and broken apart into small pieces
- 1/4-1/3 cup olive oil
- zest of one lime and juice of 1 or 2 limes to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1-2 ripe avocadoes diced
- 1/2 cup fresh cilantro chopped, plus extra for serving
Instructions
- If using fresh shucked or frozen corn, parboil quickly in boiling water and drain well. If using canned corn, rinse and drain well in a colander. You can use canned corn in a pinch, but if you can find fresh white corn or even frozen white silver queen corn in your grocery store, use that as it makes a world of difference! Let the cooked corn cool and then place in a large bowl.
- On top of the corn, place the bell pepper, red onion, jalapeno peppers, tomatoes, mozzerella balls and lime zest. Stir well.
- In a jar with a lid, add the olive oil, lime juice, garlic powder, cayenne pepper, and salt and pepper. Shake to combine and then pour over corn mixture. Add most of the fresh cilantro, reserving a little bit for serving, and stir well.
- Right before you are ready to serve, fold the avocado(s) into the salad and stir. Taste for seasonings. Sprinkle with additional cilantro and maybe a bit of cayenne, if desired. Enjoy!