Delicious Corn Salad Recipe for Summer

Craving the quintessential taste of summer? Get ready to elevate your corn salad game with a recipe that's bursting with flavor and surprisingly simple to make! From garden-fresh corn to a secret ingredient that will have everyone begging for more, prepare to discover your new go-to side dish.

Ingredients

For my corn salad, here's everything you're gonna need—and trust me, it's all super easy to find! Grab 2 ears of corn, or if you're feeling lazy, about 14 ounces of canned corn will do.

Next up—a creamy avocado. I love using just one, diced into big-ish pieces. If avocados aren't your thing, cucumber works.

Now, for some fresh bursts of flavor! You'll want 7 ounces of cherry tomatoes, cut in half! If you're using large tomatoes, chop them up roughly the same size. Grab a couple of shallots or scallions, chopped fine, or a small red onion if you're feeling fancy! This vegetable medley makes this salad easily customizable and delicious!

Finally, a handful of cilantro adds the perfect zing—about 1/3 cup should do it. (Parsley works too, if cilantro tastes like soap to you!) For the dressing, 2 tablespoons of lime juice (or 1 1/2 of lemon!), 3 tablespoons of olive oil. Of course, salt and pepper.

Preparation

Now that we have all our bits and bobs ready, let's get prepping! First, I boil a big pot of water for the corn. Three minutes is all it takes! Remember to dunk the corn in cold water after – kinda like a chilly spa day for our veggies, haha! Once cool, chop off those kernels. This step is similar to preparing the corn for Bill Granger's recipe, though we won't be using it for fritters.

Next, I take my avocado and slice it into cool little dice. I toss the avocado and 200g of halved cherry tomatoes – or use two tomatoes chopped up – into a large bowl (think salad swimming pool).

Now, I add some shallots or a finely chopped red onion for that zing! Plus a third of a cup of chopped coriander or parsley to brighten it up. I measure 2 tablespoons of lime juice and 3 tablespoons of olive oil, then I drizzle them all over.

Serving Suggestions

I reckon you'll find this corn salad isn't just a sidekick, it's a total scene-stealer! Honestly, I use it for practically everything.

Think beyond the usual barbecue fare. Got grilled chicken or fish? A scoop of this alongside makes it a full-blown feast. I especially love it with the Garlic Prawns!

It also does remarkably well as a taco topping. Seriously, try swapping out your usual salsa for this. The sweetness of the corn and the zing of the lime – trust me – genius!

I've even been known to toss it into pasta salads for an extra bit of freshness and crunch. Adds fun contrast – what do you think? It's especially good if you use little shell pasta so the corn hides inside!

Don't be afraid to get creative. I bet you can discover your own favorite way.

Recipe Notes

Since this recipe was first published alongside my Garlic Prawns, you might want to try it with those, too! They're a match made in foodie heaven.

Feel free to use fresh corn—it's the best—but don't sweat it if you only have canned. Just drain 400g (14 oz) of canned corn well. I'm flexible like that!

Avocado adds creaminess. If you're not feeling avocado, use cucumber instead. It adds a juicy crunch that is also terrific with this salad!

Lime juice works great, but lemon juice adds a zesty kick, use 2 tbsp lime or 1 1/2 tbsp lemon juice. It's your call! Also, toss everything gently so it doesn't get mushy. Nobody likes mushy corn salad!