Summer Corn Salad
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
There is something very special about a fresh ear of corn in the summer time. This summer corn salad celebrates the juicy sweetness of the humble corn on the cob! Filled with flavor, seasonal vegetables, spice, and a zippy lime dressing, this salad is going to be a staple at your summer BBQ’s this summer!
Ingredients:
- 6 ears Corn on the cob, shucked with corn removed Blanch corn for 8 minutes
- 1 cup cherry tomatoes, diced
- 1/2 red onion, diced
- 2/3 cup cilantro, chopped
- 3 avocados, diced
- 2 limes, juiced and zested
- 2 tbs olive oil
- 1 tsp salt
- 1 tsp cumin
Instructions:
- In a large bowl combine all ingredients and toss. Taste and adjust seasoning if you think it needs it! Enjoy 🙂
How to make summer corn salad
Making this summer corn salad recipe is easy as you basically just toss all of the ingredients into a large bowl! I decided to just season the corn and veggies with with olive oil, lime juice, and a pinch of cumin, rather than making a full on dressing.
Why You’ll Love This Summer Corn Salad
Summer Corn Salad is all about celebrating the season’s best produce. Juicy, sweet corn kernels, crisp bell peppers, and tangy cherry tomatoes come together to create a symphony of flavors and textures. This salad is as nutritious as it is delicious, making it a staple for any summer gathering.
Ingredients
- 6 earns of corn
- 1 cup diced cherry toms
- 3/4 cup diced onions
- 2/3 cup cilantro
- 3 avocados
- 2 limes juiced and zested
- 2 tbs olive oil
- 1 tsp salt
- 1 tsp cumin
Instructions
- Prepare the Veggies: Start by shucking the corn and using a sharp knife to slice the kernels off the cob. Place the kernels in a large bowl.
- Mix the Ingredients: Add the cherry tomatoes, red onion, and avocado to the bowl with the corn.
- Dress the Salad: Drizzle the olive oil and lime juice over the salad. Sprinkle with cumin, salt and pepper, and toss everything together gently.
- Finish with Fresh Herbs: Top with fresh cilantro and give it a final toss.
Pro Tips for the Best Summer Corn Salad
- For an extra burst of flavor, grill the corn before cutting off the kernels. This adds a smoky sweetness that’s simply irresistible.
- If you’re looking for more delicious summer recipes, check out our Chicken Jalapeno Ranch Salad for another seasonal favorite!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Did you blanch the corn before you took it off the cob?
Yes — in the recipe, the corn is blanched for 8 minutes before removing it from the cob. This helps soften the kernels and bring out their sweetness before mixing them into the salad.
Great corn salad! I’ve always made it with basil & a more Italian dressing with lemon. This South West version is an excellent alternative, especially if you have avocados available.
So glad you enjoyed the southwest twist! Avocados really take it up a notch—love that you have an Italian version in rotation too!