Corn Salad Recipe
This summer corn salad is packed with crisp cucumbers, juicy tomatoes, creamy avocado, red onions, and tossed in a zesty lime-cumin vinaigrette.
Servings: 8 serves
Ingredients
For The Salad
- 3 ears cooked/grilled corn kernels cut off the cob
- 1 English cucumber sliced into half moons
- 2 to 3 cups cherry tomatoes halved
- 2 avocados peeled, pitted and cubed
- ½ red onion thinly sliced
- chopped fresh cilantro for garnish
For The Lime Cumin Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¾ teaspoon salt or to taste
- ⅛ teaspoon freshly ground black pepper or to taste
Instructions
- Combine the salad ingredients. In a large salad bowl, combine the corn kernels, sliced cucumbers, tomatoes, cubed avocados, and red onions. Set aside.
- Make the lime cumin vinaigrette. In a mixing bowl, whisk together the olive oil, lime juice, lemon juice, garlic, cumin, chili powder, salt, and pepper; whisk until well combined.
- Combine. Pour the dressing over the salad; toss gently to combine.
- Refrigerate. Cover the salad bowl with plastic wrap and set it in the fridge for one hour.
- Finish and serve. Remove the corn salad from the fridge, stir, garnish with cilantro, and serve.
Notes
- Corn: If fresh corn off the cob is not available, use 3 to 4 cups frozen (thawed) sweet corn kernels. You may also use canned corn - rinse it well.
- To prep ahead, add avocado and dressing just before serving.
- Add jalapeno or red pepper flakes for heat. For variety, consider other add-ins like bell peppers, black beans, or mango.
Nutrition
Calories: 197kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 345mg | Potassium: 516mg | Fiber: 5g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 22.4mg | Calcium: 24mg | Iron: 1.2mg
