Ingredients
Scale
For the Salad:
- 4 cups fresh corn kernels
- From about 5 ears of corn; you can substitute with frozen corn if fresh isn’t available
- 1 small red onion, finely chopped
- Soaking in cold water for 10 minutes helps reduce the sharp bite
- 1 red bell pepper, diced
- Adds sweet crunch and color
- 1 cup cherry or grape tomatoes, halved
- Use multicolored tomatoes if available for more visual appeal
- 1 cucumber, diced
- Use English cucumber or deseed standard cucumbers for best results
- 1 avocado, diced (optional but recommended)
- Adds creamy texture and richness
- 1/2 cup chopped fresh cilantro or parsley
- Choose parsley for a milder herb flavor
- 1–2 tablespoons fresh jalapeño or green chili, finely chopped (optional)
- Adjust based on heat preference
For the Dressing:
- 3 tablespoons fresh lime juice
- From 2–3 limes; lemon juice is a fine substitute
- 2 tablespoons extra virgin olive oil
- High-quality oil makes a difference here
- 1 teaspoon honey or maple syrup
- Balances acidity and adds depth
- 1/2 teaspoon ground cumin
- Brings a warm, earthy flavor
- Salt and freshly ground black pepper, to taste
Optional Add-Ins:
- 1/2 cup black beans – for added protein
- Crumbled feta or cotija cheese – for a creamy, salty element
- Diced grilled chicken or leftover steak – for a heartier salad
Instructions
1. Prepare the Corn
- If using fresh corn on the cob, start by removing the husks and silk.
- Grill over medium-high heat for 5–8 minutes until lightly charred, turning occasionally.
- Alternatively, boil the corn for 3–5 minutes in salted water, then let cool.
- Once cool, cut kernels off the cob using a sharp knife. Be sure to collect any corn milk in the bowl for added flavor.
2. Prepare the Vegetables
- Dice the cucumber and bell pepper evenly for consistent texture.
- Halve the cherry tomatoes.
- Finely chop the red onion and soak in water for 10 minutes, then drain and pat dry.
- Dice the avocado just before mixing to avoid browning.
- Chop the fresh herbs and jalapeños (if using).
3. Mix the Dressing
- In a small bowl or mason jar, whisk together:
- Lime juice
- Olive oil
- Honey or maple syrup
- Ground cumin
- Salt and pepper to taste
- Shake or stir well until fully emulsified.
4. Assemble the Salad
- In a large mixing bowl, combine the corn, tomatoes, bell pepper, cucumber, onion, and herbs.
- Pour in the dressing and toss gently until all ingredients are well coated.
- Fold in the avocado last to avoid it getting smashed.
5. Chill or Serve Immediately
- You can serve this salad immediately at room temperature for a fresh, warm version.
- For best flavor, cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Toss lightly before serving and taste for final seasoning.
Notes
- Fresh vs. Frozen Corn: Fresh grilled corn offers the best flavor, but frozen corn (thawed and drained) is a great shortcut. Avoid canned corn unless it’s your only option.
- Grill for Smokiness: Lightly charring the corn on a grill or skillet adds a depth of flavor that elevates the salad.
- Soften Onion Bite: Red onion can be strong, so soaking it in cold water for a few minutes removes the harshness.
- Balance the Acidity: If the lime is overpowering, add a bit more honey or a pinch of sugar.
- Add Protein: Toss in black beans, grilled chicken, or chickpeas for a heartier main dish version.
- Make Ahead Friendly: You can prepare everything (except the avocado) a day in advance. Add avocado right before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes