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Summer Corn Salad
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Summer Corn Salad

This summer corn salad is why there’s summer. This salad defines summer. I’ll be dreaming about it this winter on a cold, grey, snowy day, that’s for sure. The key, of course, is using great sweet corn.
Course Side Dish
Cuisine American
Keyword corn-on-the-cob, salad
Prep Time 10 minutes
Cook Time 15 minutes
Fridge time 1 hour
Servings 8 servings
Calories 62kcal

Ingredients

For the salad

  • 6 ears sweet corn shucked
  • 2 tablespoons olive oil
  • ½ red onion diced
  • ½ red bell pepper diced
  • 1 avocado seeded, peeled, chopped

For the dressing

Instructions

  • 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.

Nutrition

Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 301IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 1mg