Fresh Corn Salad Recipe – Bright, Crunchy & Bursting with Summer Flavor
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Few dishes capture the essence of summer better than a vibrant Corn Salad. Sweet, juicy kernels mixed with crisp vegetables, zesty lime, and a touch of herbs — it’s refreshing, colorful, and so easy to toss together. Whether you’re hosting a BBQ, meal-prepping for the week, or just craving something fresh and healthy, this corn salad delivers flavor, texture, and sunshine in every bite. This recipe is light enough to serve as a side, yet filling enough to stand alone as a quick lunch. With its sweet-savory balance and satisfying crunch, it pairs beautifully with grilled meats, tacos, or even spooned over avocado toast.
Ingredients
Instructions
Step 1: Prepare the Corn
If using fresh corn, cut kernels off the cob with a sharp knife.
For extra flavor, grill or roast the corn before cutting — just enough to char slightly.
If using canned, drain and rinse. If frozen, thaw and pat dry.
Step 2: Chop the Veggies
Dice bell pepper, onion, tomatoes, and jalapeño.
Cube the avocado last to avoid browning.
Chop cilantro finely.
Step 3: Mix the Salad
In a large bowl, combine:
Corn
Tomatoes
Bell pepper
Onion
Jalapeño
Cilantro
Avocado (if using)
Step 4: Make the Dressing
In a small bowl, whisk together:
Lime juice
Olive oil
Honey (optional)
Salt, pepper, and chili powder
Step 5: Combine & Chill
Pour the dressing over the salad and toss gently to coat.
Chill for 15–30 minutes before serving to let the flavors meld.
