Print Recipe

Summer Corn Salad

Prep Time10 mins
Cook Time15 mins
Fridge time1 hr
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: The Recipe Critic


For the salad

  • 6 ears sweet corn shucked
  • 2 tablespoons olive oil
  • 1/2 red onion diced
  • 1/2 red bell pepper diced
  • 1 avocado seeded, peeled, chopped

For the dressing

  • 1/4 cup olive oil
  • 6 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1 lime juiced
  • kosher salt
  • freshly ground black pepper


  • Roast the corn on a grill or in an oven until done and lightly charred. Alternatively, boil corn in water for 4 minutes and drain. Allow to cool then cut kernels from the cobs.
  • Place corn into a bowl. Add remaining salad ingredients.
  • Whisk dressing ingredients together and stir into the corn mixture.
  • Refrigerate at least 1 hour before serving.