This corn salad is refreshing in summer and perfect for your next cookout! Naturally gluten-free, this salad involves minimal cooking. The vibrant, crunchy vegetables are tossed in rich avocado-lime cream, which adds a ton of fresh, lime flavor to the corn salad. Salty tortilla chips are the perfect companion for this creamy and sweet salad, and it makes for a great side, appetizer, or a snack. Whenever I make this, my family gobbles it up! Scroll down to see how to make this delicious corn salad.
Ingredients
- 6 cups Corn, cooked
- 1 pint Cherry tomatoes
- 1 1/2 cups Cucumber
- 1/2 cup Red onion
- 1 Lime zest
Avocado Cream with lime
- 1 Hass avocado
- 1 Lime
- 1 Garlic clove
- 1/4 cup Cilantro, fresh
- 1/2 cup Sour cream
- 1/2 tsp Salt
Instructions
For this recipe, you need 6 cups of cooked corn. When I create this recipe, seven ears of corn yield about 6 cups of corn kernels. There are various ways to cook the corn. I grilled mine, but you can choose your favorite method!
- Grill: Preheat the grill to 400º–450º F. Grill corn on the cob with husk for 20 minutes, or until tender, turning it half-way.
- Roast in the Oven: Preheat the oven to 400º F. Shuck the corn and wrap them in aluminum foil. Roast for 20 minutes, or until tender.
- Boil: Prepare a large pot of boiling water over high heat, put in shucked corn and boil for 8 minutes.
- Steam: Place a steam basket in a large pot with boiling water. The water level should be low enough that the steam basket is not submerged. Put shucked corn in the steam basket and steam for 8 minutes.
- Microwave: Place corn on the cob with husk on a plate and microwave for 6 minutes. If using frozen corn, wrap in wet paper towel and microwave for 6 minutes, or follow package instructions.
Once the corn is cool enough to handle, shuck the corn and shave corn kernels off the cob with a knife.
Next, prepare other corn salad ingredients. Small dice the cucumbers and red onion, and halve the cherry tomatoes.
In a large bowl, add prepared corn, cucumbers, onion, and cherry tomatoes. Add zest of a lime, as well.
Prepare the avocado cream with lime by blending avocado, juice and zest of lime, garlic, cilantro, sour cream and salt, until smooth. Add to the corn salad and gently toss to mix.
| Pro tip | Keep some avocado cream on the side as another dipping option. On its own, the avocado cream makes a flavorful dip for tortilla chips or veggie sticks. It is also great as a condiment for tacos, burritos or rice bowls. |
The corn salad is done! Whether you serve it as a side or an appetizer, it will certainly be a crowd pleaser. Don’t forget to serve with tortilla chips!
If you like this corn salad recipe, you might also be interested in this Sweet Cranberry Apple Coleslaw. Be sure to follow me on Instagram for my most recent recipes!
Corn Salad with Avocado Cream
Ingredients
- 6 cups Corn cooked
- 1 pint Cherry tomatoes
- 1½ cups Cucumber
- ½ cup Red onion
- 1 tbsp Lime zest
Avocado Cream with Lime
- 1 Hass Avocado
- 1 Lime
- 1 clove Garlic
- ¼ cup Cilantro fresh
- ½ cup Sour cream
- ½ tsp Salt
Instructions
- Cook the corn by one of the methods listed below. Shave the corn kernels off the cob.
- Small dice cucumber and red onion. Halve the cherry tomatoes.
- To a large bowl, add cooked corn kernels, cucumber, red onion, and the cherry tomatoes. Grate the zest of 1 lime and add to the bowl.
- Make the avocado cream with lime by blending avocado, lime juice and zest, garlic, cilantro, sour cream, and salt.
- Pour the avocado cream with lime into the bowl with corn salad and gently toss to mix.
Notes
- Grill: Preheat the grill to 400º–450º F. Grill corn on the cob with husk for 20 minutes, or until tender, turning it half-way.
- Roast in the Oven: Preheat the oven to 400º F. Shuck the corn and wrap them in aluminum foil. Roast for 20 minutes, or until tender.
- Boil: Prepare a large pot of boiling water over high heat. Put in shucked corn and boil for 8 minutes.
- Steam: Place a steam basket in a large pot with boiling water. The water level should be low enough that the steam basket is not submerged. Put in shucked corn in the steam basket and steam for 8 minutes.
- Microwave: Microwave corn on the cob with husk on a plate for 6 minutes. If using frozen corn, wrap in wet paper towel and microwave for 6 minutes, or follow package instructions.
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