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This refreshing summer corn salad brings together juicy corn kernels, tomatoes, red onion, cilantro, and lime for the ultimate seasonal side. Finished with creamy avocado on top, it is the easiest way I know to highlight the best summer produce.
I started making this salad for family cookouts and it always disappears first. Even my kids who usually avoid salads will eat second helpings of this one.
Ingredients
- Fresh corn cobs: choose ears with bright green husks and plump kernels for maximum sweetness
- Cherry tomatoes: pick the ripest ones you can find for juicy flavor
- Red onion: adds bite and color make sure it feels firm and not dried out
- Cilantro: both leaves and stems give big flavor choose bunches that look bright and perky
- Lime juice: brings freshness roll the limes before juicing for more juice
- Avocado: makes it creamy select just ripe avocados that yield to gentle pressure
- Salt and black pepper to taste: I prefer flaky salt and fresh cracked pepper for finishing
Step-by-Step Instructions
- Prep the Corn:
- Bring a large pot of water to a rolling boil and shuck the fresh corn. Add the whole corn cobs to the pot and cover. Boil them for about two minutes then immediately place them on a tray to cool completely before slicing the kernels off. This keeps the kernels crisp and sweet so the salad does not get soggy.
- Prepare the Produce:
- While the corn cools halve or quarter the cherry tomatoes chop the onion and roughly chop the cilantro including tender stems for extra flavor. Squeeze the limes and prep the avocado by dicing it but set it aside so it does not brown before serving.
- Mix the Salad:
- In a large bowl gently toss together the cooled corn kernels tomatoes onion and cilantro. Pour in the fresh lime juice and season with salt and black pepper. Toss again and taste then adjust seasoning as needed to make sure all the flavors pop.
- Chill and Serve:
- For the best texture cover and refrigerate the mixed salad for at least one hour. When serving top each bowl with diced avocado so it stays green and creamy. Serve chilled for the most refreshing taste.
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My favorite part is using just-picked corn the sweetness is unbeatable. The first time I brought this salad to a family reunion my uncle went back three times for more and asked for the recipe.
Storage Tips
This salad keeps covered in the fridge for up to two days. Wait to add the avocado until right before serving to keep it from turning brown. If you have leftovers with avocado already mixed in give it a gentle stir and a squeeze of extra lime before serving again.
Ingredient Substitutions
No fresh corn in season use frozen or a drained can of quality corn kernels. If cilantro is not your thing swap in flat-leaf parsley for a different but still fresh flavor. For even more heat add a pinch of diced fresh jalapeño.
Serving Suggestions
Perfect for backyard barbecues potlucks and picnics. Try pairing it with grilled chicken burgers or tacos. For a heartier meal toss in a can of drained black beans or some crumbled feta.
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Cultural Context
Summer corn salads like this are rooted in American cookouts since sweet corn is peak in summer months across the country. The avocado and lime give it a nod to southwestern flavors which makes it a crowd-pleaser anywhere.
Recipe FAQs
- → Can I use grilled corn instead of boiled?
Absolutely! Grilling the corn adds a smoky depth that enhances the salad’s flavor and brings a delightful charred sweetness to the dish.
- → When should I add the avocado?
Dice and add the avocado just before serving to preserve its fresh texture and prevent browning.
- → How far ahead can I prepare this salad?
You can prepare the corn, tomatoes, onion, cilantro, and lime mixture a day in advance. Add avocado right before serving.
- → What other herbs work well here?
Try fresh basil or parsley for a twist on flavor, though cilantro offers the brightest, most classic summer note.
- → Is it best served chilled or at room temperature?
This salad tastes best served chilled, making it very refreshing for warm days and outdoor meals.