Summer Corn Salad
6 side portions Capture the essence of summer with this incredibly fresh and vibrant Summer Corn Salad. This recipe is your new go-to for any potluck, barbecue, or weeknight dinner when you're craving something quick, healthy, and bursting with flavor. Crisp, sweet corn kernels are tossed with juicy cherry tomatoes, crunchy bell pepper,... Read more ... and sharp red onion, then brought to life with a zesty homemade lime dressing. Ready in just 20 minutes, it's a dish that celebrates the season's best produce in every single bite. Serve it as a standout side or make it the star of a light and satisfying meal. Read less x saved Chef Jeff Cool Cook June 18, 2025 20 min.201/5 20 min. 20 1/5 Ingredients: For the Salad: 5 PCS of corn on the cob (about 4-5 cups of kernels)1 cherry tomatoes (baby tomatoes) - cut in half1 PC of red bell pepper - finely diced½ PC of red onion - finely diced (or other kind)½ cup of fresh cilantro - choppedOptionally: 1 PC of jalapeño pepper (chili) - minced (seeded)1 PC of avocado - diced (add just before serving)Optionally: ½ cup of feta cheese - crumbled (or cotija cheese) 5 PCS of corn on the cob (about 4-5 cups of kernels) 1 cherry tomatoes (baby tomatoes) - cut in half 1 PC of red bell pepper - finely diced ½ PC of red onion - finely diced (or other kind) ½ cup of fresh cilantro - chopped Optionally: 1 PC of jalapeño pepper (chili) - minced (seeded) 1 PC of avocado - diced (add just before serving) Optionally: ½ cup of feta cheese - crumbled (or cotija cheese) For the Zesty Lime Dressing: ⅓ cup of olive oil (adjust if needed)¼ cup of lime juice - fresh (from about 2 limes)1 TBSP of honey (or agave nectar)½ TSP of chili powder (seasoning) (adjust if needed)½ TSP of cumin powder1 salt (adjust if needed)1 ground black pepper - ideally freshly ground (adjust if needed) ⅓ cup of olive oil (adjust if needed) ¼ cup of lime juice - fresh (from about 2 limes) 1 TBSP of honey (or agave nectar) ½ TSP of chili powder (seasoning) (adjust if needed) ½ TSP of cumin powder 1 salt (adjust if needed) 1 ground black pepper - ideally freshly ground (adjust if needed) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Grill (if grilling corn)1x Large Pot (8 QT or more) (or grill for cooking corn)1x Large Mixing Bowl (8 QT +)1x Silicone Spatula1x Small Mixing Bowl (about 1 QT) (or jar for making dressing)1x French Whisk 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Grill (if grilling corn) 1x Large Pot (8 QT or more) (or grill for cooking corn) 1x Large Mixing Bowl (8 QT +) 1x Silicone Spatula 1x Small Mixing Bowl (about 1 QT) (or jar for making dressing) 1x French Whisk Directions: 1. Cook the Corn: Let’s start the preparation of the Summer Corn Salad by cooking the corn. Grill or boil the corn: Grilling (Recommended for best flavor): Brush the shucked ears of corn with a little olive oil. Grill over medium-high heat for about 10 minutes, turning occasionally, until lightly charred and tender. Boiling: Bring a large pot of salted water to a boil. Add the corn and cook for 2 – 3 minutes until tender. Once cooked, let the corn cool slightly. Stand each ear on its end on a cutting board and carefully slice downwards with a sharp knife to remove the kernels. Grill or boil the corn: Grilling (Recommended for best flavor): Brush the shucked ears of corn with a little olive oil. Grill over medium-high heat for about 10 minutes, turning occasionally, until lightly charred and tender. Boiling: Bring a large pot of salted water to a boil. Add the corn and cook for 2 – 3 minutes until tender. Grilling (Recommended for best flavor): Brush the shucked ears of corn with a little olive oil. Grill over medium-high heat for about 10 minutes, turning occasionally, until lightly charred and tender. Boiling: Bring a large pot of salted water to a boil. Add the corn and cook for 2 – 3 minutes until tender. Grilling (Recommended for best flavor): Brush the shucked ears of corn with a little olive oil. Grill over medium-high heat for about 10 minutes, turning occasionally, until lightly charred and tender. Brush the shucked ears of corn with a little olive oil. Grill over medium-high heat for about 10 minutes, turning occasionally, until lightly charred and tender. Brush the shucked ears of corn with a little olive oil. Grill over medium-high heat for about 10 minutes, turning occasionally, until lightly charred and tender. Boiling: Bring a large pot of salted water to a boil. Add the corn and cook for 2 – 3 minutes until tender. Bring a large pot of salted water to a boil. Add the corn and cook for 2 – 3 minutes until tender. Bring a large pot of salted water to a boil. Add the corn and cook for 2 – 3 minutes until tender. Once cooked, let the corn cool slightly. Stand each ear on its end on a cutting board and carefully slice downwards with a sharp knife to remove the kernels. 2. Prepare the Vegetables: While the corn cools, prepare the rest of your vegetables. Halve the cherry tomatoes, and finely dice the red bell pepper and red onion. Chop the cilantro and mince the jalapeño (if using). Place all these ingredients in a large mixing bowl. While the corn cools, prepare the rest of your vegetables. Halve the cherry tomatoes, and finely dice the red bell pepper and red onion. Chop the cilantro and mince the jalapeño (if using). Place all these ingredients in a large mixing bowl. 3. Make the Dressing for Summer Corn Salad: In a small bowl or a jar with a lid, combine the olive oil, fresh lime juice, honey, chili powder, and cumin. Whisk or shake vigorously until the dressing is well combined. Season with salt and pepper to your liking. In a small bowl or a jar with a lid, combine the olive oil, fresh lime juice, honey, chili powder, and cumin. Whisk or shake vigorously until the dressing is well combined. Season with salt and pepper to your liking. 4. Combine the Salad: Add the cooled corn kernels to the large bowl with the other vegetables. Pour the dressing over the top and toss everything together until well-coated. Add the cooled corn kernels to the large bowl with the other vegetables. Pour the dressing over the top and toss everything together until well-coated. 5. Final Touches: If you’re serving the salad immediately, gently fold in the diced avocado and crumbled cheese (if using). If you’re making it ahead, wait to add these ingredients until just before serving to prevent the avocado from browning. If you’re serving the salad immediately, gently fold in the diced avocado and crumbled cheese (if using). If you’re making it ahead, wait to add these ingredients until just before serving to prevent the avocado from browning. 6. Serve Summer Corn Salad: Serve the corn salad chilled or at room temperature. It’s an excellent side for grilled chicken, fish, or burgers. Enjoy! Serve the corn salad chilled or at room temperature. It’s an excellent side for grilled chicken, fish, or burgers. Enjoy! About the Author: Chef JeffCool Cook # 7 32 Followers Published Recipes: 18Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-15 Published Recipes: 18 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-15 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. 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