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Summer Corn Salad with Avocado

Summer Corn Salad With Avocado for Hot Days - Fresh, Bright, and Fast

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Corn: 4 cups kernels (from about 5–6 ears fresh corn) or frozen, thawed. Grilled, steamed, or sautéed.
  • Avocado: 2 ripe but firm avocados, diced.
  • Cherry or grape tomatoes: 1.5 cups, halved.
  • Cucumber: 1 medium, diced (English or Persian preferred for fewer seeds).
  • Red onion or scallions: 1/3 cup finely chopped red onion or 4 scallions, thinly sliced.
  • Jalapeño: 1 small, seeded and minced (optional for heat).
  • Cilantro: 1/2 cup chopped.
  • Feta or cotija: 1/2 cup crumbled (optional but excellent).
  • Extra-virgin olive oil: 3 tablespoons.
  • Lime juice: 3–4 tablespoons (from 2 limes), plus zest from 1 lime.
  • Honey or agave: 1–2 teaspoons, to taste.
  • Garlic: 1 small clove, finely grated or minced.
  • Ground cumin: 1/2 teaspoon.
  • Kosher salt and black pepper: To taste.

Instructions
 

  • Prep the corn: If using fresh corn, cut kernels off the cob. For extra flavor, char them in a hot skillet with a drizzle of oil for 3–5 minutes until lightly golden. If using frozen, thaw and pat dry, then warm briefly in the skillet to remove excess moisture.
  • Mix the dressing: In a small bowl, whisk olive oil, lime juice, lime zest, honey, garlic, cumin, salt, and pepper. Taste and adjust—add more lime if you want extra brightness or more honey if your corn isn’t very sweet.
  • Combine the base: In a large bowl, add corn, tomatoes, cucumber, onion or scallions, jalapeño, and cilantro. Pour over about two-thirds of the dressing and toss to coat.
  • Add avocado: Gently fold in the diced avocado. Use the remaining dressing to lightly coat the avocado and bring everything together without mashing.
  • Finish and season: Sprinkle with feta or cotija if using. Taste and add a pinch more salt, pepper, or lime as needed. The flavors should be bright and balanced with a hint of sweetness and heat.
  • Serve: Chill for 10–15 minutes if you like it cooler, or serve right away alongside grilled meats, burgers, or as a taco topper.