Introduction
There’s something magical about summer — sunshine, laughter, and the sweet crunch of fresh corn. I remember when Lina Vexley first introduced this corn salad at a family picnic; its vibrant colors and refreshing flavors instantly became the star of the table. Every bite bursts with juicy corn, tangy lime, and crisp vegetables, bringing the joy of the season to your plate. Whether served as a side dish for grilled meats or enjoyed on its own, this salad celebrates simplicity and freshness — the kind that turns ordinary meals into sunny memories shared with loved ones.
Fresh Corn Salad
Equipment
- Mixing Bowl
- Cutting board
- Knife
Ingredients
Main Ingredients
- 3 cups fresh corn kernels boiled or grilled
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/2 cup red onion finely chopped
- 1/2 cup cilantro chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lime juice freshly squeezed
- 1 tsp salt to taste
- 1/2 tsp black pepper
- 1/4 tsp cumin powder optional
Instructions
- Prepare the corn by boiling for 5 minutes or grilling until slightly charred. Let cool.
- In a large bowl, combine corn, cherry tomatoes, avocado, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, pepper, and cumin (if using).
- Pour the dressing over the salad and toss gently to coat evenly.
- Chill in the refrigerator for 15 minutes before serving for best flavor.
Notes
Nutrition
How to Make Corn Salad
Creating this bright and flavorful corn salad is delightfully simple. Start by preparing the corn — fresh corn gives the best flavor, but canned or frozen kernels work well too. If using fresh, boil the ears for about five minutes or grill them for a smoky touch. Once cooked, let them cool slightly and slice off the kernels.
In a large mixing bowl, combine the corn with halved cherry tomatoes, diced avocado, finely chopped red onion, and fresh cilantro. These ingredients add a medley of textures — juicy, creamy, and crisp. Next, prepare the dressing: whisk olive oil, lime juice, salt, pepper, and a pinch of cumin powder. The lime adds tang, while the cumin deepens the flavor with a subtle warmth.
Pour the dressing over the salad and toss gently, ensuring each kernel gets coated with the zesty mix. Let it chill in the refrigerator for at least 15 minutes; this allows the flavors to mingle beautifully. Serve it cold or at room temperature. It pairs perfectly with grilled chicken, tacos, or as a light standalone dish.
This corn salad is not only refreshing but also packed with nutrients — vitamins from the corn and tomato, healthy fats from avocado, and antioxidants from herbs. It’s a dish that looks vibrant, tastes amazing, and brings sunshine to your table in every bite.
Conclusion
The joy of a corn salad lies in its simplicity — fresh ingredients coming together to create something extraordinary. Lina Vexley believes that the best dishes are those made with love and shared under open skies. Whether for a picnic, a summer barbecue, or a quick weekday meal, this salad captures the essence of summer freshness and flavor. It’s light, colorful, and sure to bring smiles to everyone around the table.