Corn Salad
A summer staple, this Corn Salad is sure to be a hit at your next party, BBQ or family dinner. While I prefer grilling my corn, you can also steam it or sauté it. This makes a nice big salad (enough for at least 6), so adjust the recipe as needed.
Servings: 6
Ingredients
- 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)
Instructions
- 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.
Notes
To grill corn, keep in husks and grill on a high heat for about 25-30 minutes, flipping halfway. While the husk may burn, the corn kernels will cook perfectly. Don’t stress too much about the time as it takes a lot to burn the corn inside the husk. If needed, put in freezer to cool before husking. Once husked, you can run corn under cool water to help it cool quicker.
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.
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.