Description

A refreshing and colorful summer corn salad made with fresh corn, cherry tomatoes, cucumbers, red onion, and a zesty lime dressing—perfect for picnics, BBQs, and light meals.

Ingredients

4 ears of fresh corn, husked
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 avocado, diced (optional)
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Boil or grill the corn for about 5-7 minutes until cooked, then let it cool.
Cut the kernels off the cob and place them in a large bowl.
Add cherry tomatoes, cucumber, red onion, cilantro, and avocado (if using) to the bowl.
In a small bowl, whisk together olive oil, lime juice, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Chill for 15-30 minutes before serving for best flavor.

Notes

Use grilled corn for a smoky flavor.
Can be made a few hours in advance and refrigerated.
Feta cheese can be added for extra flavor.