Summer Corn Salad with Cilantro Vinaigrette

Summer corn salad in a grey bowl. IT is garnished with cilantro. There is a small bowl of dressing to the side and salad serves on the side of the bowl. The bowl is on top of a wooden cutting board with a white napkin to the side.

5 from 3 votes

Summer Corn Salad with Cilantro Vinaigrette

This easy corn salad is a summer beach party for your mouth! Made with fresh corn, cherry tomatoes, cucumbers, and avocado all tossed in an easy homemade cilantro vinaigrette.

Prep Time10

Cook Time25

Chill Time1

Total Time1 35

Course: Salad

Cuisine: American

Servings: servings

Calories: 386kcal

Author: Kadee & Desarae

Ingredients

Salad Ingredients

4 ears of corn
1 large cucumber diced
2 avocados diced
½ pint cherry tomatoes halved

Dressing Ingredients

1 lime juiced
½ cup olive oil
1 teaspoon salt
½ teaspoon lemon pepper
1 teaspoon onion powder
1 clove garlic minced
½ 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.

Notes

Making dressings in the blender is a cinch. Throw all ingredients in the blender for the cilantro vinaigrette and blend until smooth. On the Blendtec I used the dressing mode.

Store leftovers in an airtight container for 3-5 days. The acid in the lime should slow down the browning of the avocado though the longer it sits the more likely this may happen.

Cook the fresh corn by boiling it or if time is short, you can also cook it in the microwave!

Let it sit! After mixing it together let it chill for about an hour. This time allows the flavor of the vinaigrette to fully infuse the veggies.

Nutrition