Corn on the cob screams summer to me.  I have such fond memories of buttery fingers and corn stuck between my teeth as a kid.  We would eat corn on the cob all.the.time during the summer months.  It is still one of my favorite side dishes and I adore all of the variations on this simple summer food.  

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A Versatile Salad

This could really be transformed to meet your personal tastes – you could add onion, bell pepper, a tasty soft cheese…the dressing is mild and would pair perfectly with whatever you wanted to toss into this versatile salad.

Methods of Cooking Corn on the Cob

Boiling:

Add husked corn to a large pot, fill with water, cover and bring to a boil.  Once water is boiling, remove from heat.

Microwave:

Wrap husked corn in a damp paper towel and place on a dinner plate.  Microwave for 5 minutes. Remove paper towel.

Prep Your Veggies

Pro Tip: You want to dice all of your remaining ingredients. When using the word “dice” it refers to cutting a vegetable into cubes of a specific size  – usually about a half an inch.  Chopping is less precise and refers to a larger size.  So, in this recipe we want all ingredients to be diced to about a half an inch.

Next you want to cut your cooked corn from the cob and toss all ingredients together in a large bowl.

Cilantro Vinaigrette Made With Real Salt

For the dressing I juiced a lime – about 1/4 cup of liquid.  Then I added about 1/2 cup of olive oil, some salt and lemon pepper, a clove of garlic, some onion powder, and about 1/4 of a bunch of cilantro.

When it comes to seasoning – I always choose Redmond Real Salt.  It is simply the best.  Their new flavor grinders are amazing and paired perfectly with this dressing.

Pro Tip: Making dressings in the blender is a cinch.  Throw all ingredients in the blender and blend until smooth.  On the Blendtec I used the dressing mode.

Keep In Touch

Please let me know if you make this delicious salad!  I love to hear from those who make my recipes.  If you want to keep up with our newest recipes, make sure you follow is on Facebook and Instagram.

5 from 1 vote

Print

Sweet Corn Salad with Cilantro Vinaigrette

Prep Time

10 mins

Cook Time

25 mins

Chill Time

1 hr

Total Time

35 mins

 

This easy corn salad is a summer beach party for your mouth!

Course: Salad

Cuisine: American

Keyword: cilantro vinaigrette, easy corn salad

Servings: 6

Calories: 336 kcal

Author: Kadee

Ingredients

Salad Ingredients

• 4 ears of corn
• 1 large cucumber diced
• 2 avocados diced
• 1/2 pint cherry tomatoes halved

Dressing Ingredients

• 1 lime juiced
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 tsp lemon pepper
• 1 tsp onion powder
• 1 clove garlic minced
• 1/2 bunch cilantro

Instructions

Salad Directions

1. Prepare 4 ears of corn by removing husks and placing in a large pot.  Fill with water, cover, and bring to a boil. Once boiling turn off heat.
2. If desired, transfer corn to a grill and char the outside.
3. Cut corn from the cob using a sharp knife and transfer to a large bowl.

   
   

4. Add cucumber, tomato, and avodado.

5. Toss with dressing (recipe below.)
   

Dressing Directions

1. In a blender combinelime juice, olive oil, salt, lemon pepper pepper, garlic, onion powder, and cilantro.

2. Blend until smooth.

Nutrition Facts

Sweet Corn Salad with Cilantro Vinaigrette

Amount Per Serving (1 cup)

Calories 336 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 4g 20%

Sodium 407mg 17%

Potassium 652mg 19%

Total Carbohydrates 21g 7%

Dietary Fiber 6g 24%

Sugars 6g

Protein 4g 8%

Vitamin A 9%

Vitamin C 29.8%

Calcium 1.9%

Iron 6.4%

* Percent Daily Values are based on a 2000 calorie diet.