Description

This refreshing summer corn salad combines sweet, fresh corn with juicy tomatoes, crisp red onion, and vibrant cilantro, all tossed in zesty lime juice and crowned with creamy avocado. Perfect as a light side dish or a bright addition to any summer meal, this salad celebrates the season’s best ingredients in a simple, no-fuss preparation.

Ingredients

Scale

Salad Ingredients

4 corn cobs (about 3–4 cups kernels)
1 cup cherry tomatoes, halved or quartered
⅓ of a small red onion, chopped
2 Tbsp cilantro, chopped (leaves & stems)
3–4 limes, juiced (or enough to coat the salad)
Salt, to taste
Black pepper, to taste

Topping

1–2 avocados, diced (added just before serving)

Instructions

Boil the corn: Bring a large pot of water to a rapid boil over high heat. Shuck the corn cobs by removing all husks and silks. Once the water is boiling, carefully add the corn cobs and cover the pot. Boil the corn for 1½ to 2 minutes until tender but still crisp. Remove the cobs with tongs, discard the boiling water, and allow the corn to cool completely before cutting off the kernels from the cobs.
Toss the salad: In a large mixing bowl, combine the cooled corn kernels, cherry tomatoes, chopped red onion, and chopped cilantro. Pour fresh lime juice over the mixture, using enough to coat the salad well. Season with salt and black pepper to taste. Gently toss everything until all ingredients are well incorporated. Taste and adjust seasonings if needed. The salad can be served immediately or covered and chilled in the refrigerator for at least one hour for better flavor fusion.
Serve: When ready to serve, top each individual serving with freshly diced avocado to add a creamy texture and rich flavor contrast. Serve chilled or at room temperature as a refreshing summer side dish.

Notes

The ingredient quantities serve as a guideline; feel free to adjust the amounts to suit your personal taste preferences.
Chilling the salad for at least 1 hour before serving enhances the flavors and makes it extra refreshing.
Add the avocado only right before serving to prevent it from browning and to maintain its creamy texture.
For a smoky twist, try grilling the corn instead of boiling it before adding the kernels to the salad.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Keywords: avocado, cilantro, corn, lime, salad, side dish, summer corn salad, summer salad, tomato