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Corn Salad

A bright and comforting corn salad that combines sweet corn, creamy avocado, and a tangy dressing, perfect for summer gatherings and weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh corn kernels (about 4 ears) or use frozen thawed corn in a pinch.
  • 1 small red onion, finely diced swap with shallots for a milder bite.
  • 1 red bell pepper, diced adds crunch and color; yellow or orange are great swaps.
  • 1 jalapeño, seeded and minced (optional) leave out for a milder salad.
  • 1 cup cherry tomatoes, halved substitute canned tomatoes drained well if needed.
  • 1/4 cup fresh cilantro, chopped parsley is a fine substitute for a different herb profile.
  • 1 ripe avocado, diced omit for a dairy-free, lighter version.
  • 3 tablespoons Greek yogurt or sour cream use Greek yogurt instead of sour cream for a lighter option.
  • 2 tablespoons lime juice lemon works if limes are out.
  • 2 tablespoons olive oil avocado oil or a mild vegetable oil are fine swaps.
  • 1 teaspoon honey or agave nectar optional, to balance acidity.
  • Salt and freshly ground black pepper to taste.
  • Smoked paprika or a pinch of cumin for warmth leave out for a pure sweet corn flavor.

Method
 

Preparation
  1. If using fresh ears, shuck and remove kernels with a sharp knife.
  2. Heat a skillet over medium-high heat with 1 tablespoon olive oil.
  3. Add corn and cook until it begins to char and smell sweet, about 6–8 minutes, stirring occasionally.
  4. If you prefer a bright, raw bite, toss the kernels in cold.
Sauté Aromatics
  1. In the same skillet, add a touch more oil and gently cook the red onion and jalapeño for 2–3 minutes until softened.
Make the Dressing
  1. Whisk together Greek yogurt or sour cream, lime juice, honey, remaining oil, smoked paprika, salt, and pepper.
Assemble
  1. In a large bowl, combine charred corn, sautéed aromatics, bell pepper, cherry tomatoes, and cilantro.
  2. Add the dressing and toss until everything is evenly coated.
Finish and Rest
  1. Fold in the avocado last so it stays fresh and chunky.
  2. Let the salad sit 5–10 minutes to marry the flavors.

Notes

Store in an airtight container for up to 3 days. To limit browning, add avocado just before serving or toss with a little extra lime.