Fresh Summer Corn Salad 🌽✨
A vibrant, crunchy, and no-cook salad that celebrates sweet summer corn—ready in 15 minutes! Perfect for BBQs, picnics, or as a bright side dish.
Ingredients
*(Serves 4-6)*
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4 cups fresh corn kernels (about 4 ears, raw or lightly charred)
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1 cup cherry tomatoes, halved
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1 avocado, diced
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½ red onion, finely chopped
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¼ cup fresh cilantro or basil, chopped
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1 jalapeño (seeded for less heat), minced (optional)
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⅓ cup feta cheese or cotija, crumbled (omit for vegan)
Dressing:
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3 tbsp lime juice (or lemon)
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2 tbsp olive oil
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1 tsp honey or maple syrup
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½ tsp cumin
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½ tsp smoked paprika
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Salt & pepper to taste
Instructions
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Prep the corn: Cut kernels off cooled, grilled ears (or use raw for extra crunch!).
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Mix veggies: In a large bowl, combine corn, tomatoes, avocado, red onion, cilantro, and jalapeño.
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Whisk dressing: In a small jar, shake lime juice, olive oil, honey, cumin, paprika, salt, and pepper.
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Toss & finish: Pour dressing over salad, gently fold in feta, and serve immediately.
Tips & Swaps
🌱 Add-ins: Black beans, quinoa, or diced cucumber for extra bulk.
🔥 Smoky twist: Grill the corn first for charred flavor.
🧀 Creamy option: Add a dollop of Greek yogurt to the dressing.
Why it’s a summer staple: Sweet, tangy, and packed with texture! Pair with grilled chicken or fish.
Need a spicy mango corn salsa version? Just ask! 😊
