Sweet fresh corn, crisp cucumber, creamy avocado, and bright tomato come together along with a cilantro vinaigrette in this Summer Corn Salad.  Long live summer with this side dish that combines the best parts of the season.  Serve it with your next grill night.

What is a Summer Corn Salad?

Traditionally salads are made with lettuce or other leafy greens, but I’m here to tell you that you won’t miss them in this salad.  We’ve replaces the leafy greens with fresh corn from the cob, cucumbers, tomatoes, and avocado.  This salad has all of the flavor with out the leafy greens.

What Do I Need To Add To My Grocery List?

For this recipe you’ll need:

• fresh corn on the cob
• cucumber
• cherry tomatoes
• avocado
• cilantro
• olive oil
• lime
• lemon pepper
• onion salt
• garlic salt
• garlic

Tell Me How To Make It!

1. Cook your corn.
2. Meanwhile, prepare the dressing by combing cilantro, olive oil, lime juice, garlic, lemon pepper, garlic salt, and onion salt in a blender.
3. Blend until smooth.
4. Set aside at room temperature until needed. 
   
5. Dice your veggies.
6. Cut the corn from the cob.
7. Toss corn and veggies together.
8. Add desired about of dressing.

Pro Tip #1: 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.

Pro Tip #2: 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

Pro Tip #3: Lay your corn flat on your cutting board and cut straight down, rotate to the flat side and cut straight down again until all corn is removed.

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. Use code OHSO for a discount on your next order.

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.

I Love Corn, Do You Have More Corn Recipes?

BAJA CORN SAUCE

CREAMED CORN

SUMMER CORN CHOWDER

CORN SALAD

ELOTE EN VASO

What Should I Serve Summer Corn Salad With?

This side dish is PERFECT with:

Santa Maria Tri Tip

Lemon Dill Lamb Kabobs

Smoked Chicken Breast

Barbecue Chicken

Summer Corn Salad Q&A

How long does this dish keep?

Store it in an airtight container for up to a week in the fridge.

Can I make this dish ahead?

Yes!  Make it up to 24 hours ahead and store in the fridge.

Can I switch up the veggies?

Yes! The cilantro vinaigrette is mild and pairs well with everything.  Try adding onions, bell pepper, or soft cheeses.

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 2 votes

Print

Summer 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, summer corn salad

Servings: 4

Calories: 386 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

Cook your corn.

Meanwhile, prepare the dressing by combing cilantro, olive oil, lime juice, garlic, lemon pepper, garlic salt, and onion salt in a blender.

Blend until smooth.

Set aside at room temperature until needed.

Dice your veggies.

Cut the corn from the cob.

Toss corn and veggies together.

Add desired about of dressing.

Recipe Notes

Pro Tip #1: 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.

Pro Tip #2: 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

Pro Tip #3: Lay your corn flat on your cutting board and cut straight down, rotate to the flat side and cut straight down again until all corn is removed.

Nutrition Facts

Summer Corn Salad with Cilantro Vinaigrette

Amount Per Serving (1 cup)

Calories 386 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 4g25%

Sodium 612mg27%

Potassium 978mg28%

Carbohydrates 32g11%

Fiber 10g42%

Sugar 9g10%

Protein 6g12%

Vitamin A 726IU15%

Vitamin C 37mg45%

Calcium 35mg4%

Iron 2mg11%

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