Summer Corn Salad with Avocado and Lime Vinaigrette
Sweet corn is peak summer produce, and this summer corn salad is my go-to side for a summer potluck side dish, backyard BBQs, festive picnics, and relaxed weeknight dinners. It’s crisp, colorful, and packed with texture from both raw and grilled corn. This recipe is bright, creamy (thank you, avocado and Cotija!), and herbaceous in the best way. It’s what I make all season long when corn is at its sweetest.
Servings: 4 people
Ingredients
- 1 small shallot thinly sliced
- 4 Tablespoons unseasoned rice vinegar
- 6 ears of corn husked, divided
- 4 Tablespoons extra-virgin olive oil or avocado oil
- 3 Tablespoons mayonnaise I like Vegenaise or raw cashew butter
- 1 garlic clove minced
- 1 teaspoon ground sumac or paprika or smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium ripe avocados peeled and cut into cubes
- 1 cup halved cherry tomatoes
- 1 fresno chili pepper seeds and ribs removed, finely chopped
- ⅓ cup fresh herb leaves* chopped (measure and then chop)
- ¼ cup crumbled Cotija cheese
Instructions
- Combine shallots and rice vinegar in a jar or small bowl. Allow to sit for 10-15 minutes.
- Preheat grill to high. Grill 3 ears of corn just until char marks appear. Turn corn to grill all sides. Set aside and let cool.
- To the shallots add olive oil, mayonnaise, garlic, sumac, salt, and black pepper. Whisk to combine.
- Cut the kernels from the grilled corn and transfer them to a large serving bowl. Cut the kernels from the remaining 3 ears of raw corn and add to bowl, along with diced avocado, tomatoes, chili, herbs, and Cotija cheese.
- Pour dressing over salad and toss to combine. Garnish with extra herbs and cheese, if desired.
Notes
- This is a great make-ahead option. Prep everything up to 1 day in advance but hold the avocado and dressing until just before serving.
- If you’re serving this at a BBQ, keep it chilled until ready to eat. It’s a cold corn salad best enjoyed fresh.
- Try mixing in black beans for a corn and black bean salad variation.
- Craving more heat? Add extra chili or top with hot sauce.
Nutrition
Calories: 191kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 669mg | Potassium: 370mg | Fiber: 3g | Sugar: 9g | Vitamin A: 259IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 1mg