I love salad and this one is a real winner. Corn and summer just go together so perfectly! This has been my go-to party salad the past few months and it is a constant hit. I love showing up with something that others wouldn’t have thought to make. I also love how beautiful this salad is—bright yellow kernels paired with red tomatoes and green avocados. It certainly makes for a nice picture (don’t forget to tag @whatlunitaloves:)!!!
Cooking the corn
I almost always grill my corn. It is easy and low maintenance…all you have to do is flip them about halfway through. Just leave them in the husks and throw them on a hot grill. Literally that is it! Couldn’t be easier! I usually grill them for about 25-30 minutes, but you don’t have to fuss too much over them because it takes A LOT to mess up grilling corn. Now don’t get stressed when the husks burn; I promise that your little kernels are just fine. You’ll see how perfect they are when you husk them! If you need to cool them quickly, stick them in the freezer. After you husk them, you can run the cob under cold water. Or you could be super organized and grill your corn ahead of time!!
There are lots of other ways to cook the corn too. You could steam them, microwave them (husks on for about 5-6 minutes for every two ears) or cut the kernels off the cob and sauté. While you can use canned or frozen corn, I really don’t recommend it. This is way better with the fresh stuff!
This Corn Salad is sure to become one of your summer staples. If you’re looking for some more salad inspiration, this Broccoli Cabbage Caesar is the most popular one on the blog. I also love this Asparagus Tomato Salad, this Crunchy Salad with Creamy Dressing, a Shaved Brussel Sprout Salad, and this Tomato Avocado Cilantro Salad with Lime Yogurt Dressing. And if you’re on board with making your own salad dressing, here’s a recipe for a Whole Grain Mustard Dressing. As always, let me know how your Corn Salad comes out by leaving a comment below. Enjoy! Buen provecho!
- 5 ears corn, cooked, cooled and removed from cob (I usually grill the corn, but you can cook however you wish or even sub frozen or canned corn; see note below)
- 1 tomato, diced
- 1 avocado, diced
- 1 jalapeño, minced (remove seeds for less spicy)
- ½ bunch cilantro, chopped
- ½ small red onion or shallot, finely diced (you can certainly use more)
- 1 cup crumbled cheese (I recommend cotija, queso fresco, feta or goat)
- 1 teaspoon chili powder
- salt and freshly ground pepper to taste
- juice of 2-3 limes (taste and add more as needed)
- Place all ingredients in a large serving bowl and toss to mix. Taste and adjust seasoning and lime juice. This makes a large salad, so adjust as needed.
To cook corn in microwave, keep in husk and microwave on high for 5-6 minutes for 2 ears of corn.
While I highly recommend using fresh corn, if subbing frozen corn, use 2 ½ cups. If using canned corn, use 2 15 oz cans.