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For the base of our Summer Corn Salad, fresh corn is key. I use about 4 cups of fresh corn kernels, which comes from 6 ears of corn. The sweetness of fresh corn makes the salad pop. I also add 1 diced red bell pepper for a crunchy bite. You need 1 diced cucumber for a cool touch. A ½ finely chopped red onion adds a mild kick. Finally, I toss in 1 cup of halved cherry tomatoes for color and flavor. Next, I like to include 1 diced avocado for creaminess. It makes the salad rich and filling. I also add ½ cup of chopped fresh cilantro. This herb brings a fresh, bright taste that pairs well with corn. These ingredients together create a colorful and tasty dish. The dressing is simple but full of flavor. I mix 3 tablespoons of lime juice with 2 tablespoons of olive oil. If you want a hint of sweetness, add 1 teaspoon of honey. Don’t forget to season with salt and pepper to taste. This dressing ties all the flavors together and gives the salad a zesty finish. For the full recipe, check out the details above. Start by shucking the corn. Grab six ears of corn. Remove the husks and silk. Hold the corn cob upright in a bowl. Use a sharp knife to slice down the sides. The kernels will fall into the bowl. This method keeps your kitchen clean and neat. You need about four cups of corn for this salad. Fresh corn adds great flavor and sweetness. In a large mixing bowl, combine the corn kernels. Add one diced red bell pepper. Next, toss in one diced cucumber. Chop half a red onion finely and add it in. Slice one cup of cherry tomatoes in half and mix those too. Gently fold in one diced avocado and half a cup of chopped cilantro. Be careful with the avocado; you don’t want it to mash. The colors should look bright and inviting. Grab a small bowl for the dressing. Whisk together three tablespoons of lime juice and two tablespoons of olive oil. If you want a touch of sweetness, add one teaspoon of honey. Season with salt and pepper to taste. Mix until it’s well combined. Pour this dressing over the salad. Toss gently to coat all the ingredients. Let the salad sit for about ten minutes before serving. This helps the flavors blend nicely. You can find the full recipe with all details if you wish to try this at home! When choosing corn, look for bright green husks. The silk should be brown and sticky. Fresh corn should feel plump. You want to hear a nice crunch when you bite into it. Buy corn that is in season for the best taste. Sweet corn adds flavor, while yellow and white varieties offer a nice mix. For this salad, I prefer using fresh corn. It makes the dish bright and juicy. Shucking corn can be tricky, but I have a simple method. First, grab the corn and pull down the husk. Remove all the silk strands. Hold the corn vertically in a bowl. Use a sharp knife to slice down the sides. This method helps catch the kernels. A bowl prevents mess and makes cleanup easy. If you have trouble, use kitchen gloves for a better grip. To make your salad pop, try adding some extra flavors. Fresh herbs like basil or mint can brighten the dish. You can also add a pinch of chili powder for heat. A squeeze of lemon juice makes it tangy. Consider adding cheese like feta or cotija for creaminess. These small changes can take your salad to the next level. Adjust the flavors to suit your taste. For the full recipe, check out the section above! {{image_2}} Grilling adds a smoky flavor to corn. To make a grilled corn salad, first, grill the corn on the cob until it gets nice char marks. This takes about 10-15 minutes. Let it cool, then cut the kernels off. Mix the grilled corn with diced tomatoes, red onion, and bell peppers. Toss in lime juice and olive oil for a fresh taste. It’s a perfect dish for summer barbecues. You can easily make a Mexican street corn salad with this recipe. Start by using the same fresh corn, but add some queso fresco and lime zest. Mix in chili powder and fresh cilantro. This gives the salad an authentic taste. You can also add jalapeños for extra heat. Serve it with a squeeze of lime for a zesty kick. If you want a vegan and gluten-free salad, good news! This recipe is already a great fit. Just skip the honey or use agave syrup. You might also want to swap olive oil for avocado oil. Add some black beans for protein. This will make your salad hearty and filling. It’s a wonderful option that everyone can enjoy. For the full recipe, check out the Sweet & Zesty Summer Corn Salad. Store your Summer Corn Salad in an airtight container. This keeps it fresh for about 3 days. If you notice any wilting or browning, it’s best to toss those parts. Always check for freshness before serving leftovers. Freezing this salad isn’t ideal. The texture of the veggies changes when frozen. If you must freeze, only freeze the corn. You can cook the corn before freezing. When ready to eat, thaw it, then mix with fresh ingredients. To keep your salad fresh, prepare the dressing separately. Mix it in just before serving. This helps keep the veggies crisp. You can also store each ingredient separately. When ready, combine them for a bright, fresh taste. For the full recipe, check out the recipe section above. Summer Corn Salad stays fresh for about 3 to 5 days in the fridge. Store it in an airtight container. The flavors will blend and get better over time. If you notice any browning on the avocado, just scoop it out and enjoy the rest of the salad. Yes, you can use frozen corn. Just thaw it and drain any excess water. Frozen corn has a similar taste and texture to fresh corn. However, fresh corn gives a brighter flavor and crunch. If you want to use frozen corn, it will still work well in this recipe. This salad pairs well with grilled chicken or fish. You can also serve it alongside tacos or burgers. For a light lunch, add it to a bed of greens. The fresh flavors of the salad balance nicely with rich dishes. Enjoy it with a refreshing drink like lemonade or iced tea. For the full recipe, check out the earlier section. In this post, I covered how to make a delicious summer corn salad. We explored fresh corn, other veggies, and easy dressing options. I shared steps for prepping, mixing, and creating flavors. You learned tips for picking the best corn and enhancing taste. Plus, I offered variations to try, like grilled corn or vegan versions. Enjoy making your salad! It’s fresh, fun, and perfect for warm days.

Summer Corn Salad

Savor the flavors of summer with this Sweet & Zesty Summer Corn Salad! This vibrant dish combines fresh corn, crunchy veggies, and creamy avocado for a perfect side or light meal. Easy to prepare in just 25 minutes, it's a crowd-pleaser for any gathering. Discover how to make this refreshing salad that bursts with color and taste. Click through to explore the full recipe and elevate your summer meals!
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Ingredients
  

4 cups fresh corn kernels (about 6 ears of corn)

1 red bell pepper, diced

1 cucumber, diced

½ red onion, finely chopped

1 cup cherry tomatoes, halved

1 avocado, diced

½ cup fresh cilantro, chopped

3 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon honey (optional)

Salt and pepper to taste

Instructions
 

Begin by shucking the corn and removing the kernels from the cobs. You can do this by holding the cob vertically in a bowl and sliding a sharp knife down the sides.

    In a large mixing bowl, combine the fresh corn kernels, diced red bell pepper, diced cucumber, finely chopped red onion, and halved cherry tomatoes.

      Add the diced avocado and chopped cilantro to the mixed vegetables gently to avoid mashing the avocado.

        In a separate small bowl, whisk together the lime juice, olive oil, and honey (if using) until well combined. Season this dressing with salt and pepper to taste.

          Pour the dressing over the salad mixture and gently toss to coat all the ingredients evenly.

            Taste and adjust seasoning as necessary; you may want a little more lime juice, salt, or pepper.

              Let the salad sit for about 10 minutes at room temperature to allow the flavors to meld together before serving.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 6

                  - Presentation Tips: Serve the salad in a large, shallow bowl or individual mason jars for a fresh look. Garnish with additional cilantro on top and lime wedges on the side for an extra pop!