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

Cook Time 15

Fridge time 1

Servings servings

Calories 62kcal

Author The Recipe Critic

Equipment

Mixing Bowl

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

¼ cup olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1 lime juiced
kosher salt
ground black pepper

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.

Notes

Stir again before serving.

Nutrition