Why I Love This Recipe

I appreciate how this salad captures the essence of summer with its fresh, seasonal ingredients. The sweet corn provides a delightful crunch, while the tomatoes and cucumber add juiciness and freshness. The avocado contributes a creamy texture, and the basil and mint infuse the dish with aromatic notes. The simple vinaigrette ties everything together without overpowering the individual flavors. It’s a versatile salad that pairs well with grilled meats, seafood, or can be enjoyed on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 ears fresh corn, shucked
2 medium Roma tomatoes, diced
1 medium English cucumber, diced
1 medium avocado, diced
½ medium red onion, minced
½ cup chopped fresh basil
¼ cup chopped fresh mint leaves
¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon red wine vinegar
½ teaspoon salt
½ teaspoon black pepper

Directions

Bring a large pot of water to a boil over high heat.
Add the shucked corn and boil for 5 minutes.
Remove the corn and pat dry.
Using a sharp knife, cut the kernels off the cob and place them into a large mixing bowl.
Add the diced tomatoes, cucumber, avocado, and minced red onion to the bowl.
Stir in the chopped basil and mint leaves.
In a small bowl, whisk together the olive oil, apple cider vinegar, red wine vinegar, salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the salad and toss gently to combine.
Taste and adjust seasoning with additional salt and pepper if needed.

Servings and Timing

Servings: 8
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

Variations

Raw Corn Option: I sometimes use raw sweet white corn for an extra crisp texture.
Grilled Corn: Grilling the corn adds a smoky flavor that I find delightful.
Additional Vegetables: I like to add diced bell peppers or zucchini for more variety.
Cheese Addition: Crumbled feta or goat cheese can be mixed in for a tangy twist.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. Since the salad is served cold, there’s no need for reheating. However, I prefer to add the avocado just before serving to maintain its freshness and prevent browning.

FAQs

Can I use frozen corn instead of fresh?

Yes, I can use frozen corn. I make sure to thaw and drain it thoroughly before using to avoid excess moisture in the salad.

What type of tomatoes work best?

I prefer Roma tomatoes because they have less liquid, but any garden-fresh tomato, including cherry or grape tomatoes, works well.

Can I prepare this salad in advance?

Absolutely. I often prepare the salad a few hours ahead and refrigerate it. I add the avocado just before serving to keep it fresh.

How can I make this salad spicier?

I add a pinch of red pepper flakes or diced jalapeños to introduce some heat.

Is there a substitute for red onion?

If I find red onion too strong, I use sliced green onions for a milder flavor.

Conclusion

This Summer Fresh Corn Salad is a delightful addition to any meal. Its combination of fresh vegetables, herbs, and a light vinaigrette makes it both healthy and flavorful. Whether I’m hosting a barbecue or looking for a quick side dish, this salad is always a hit.