Can I make this salad ahead of time?

Yes, you can prep almost everything in advance. Simply hold off on adding the avocado and fresh herbs until right before serving for the freshest taste and appearance. The vinaigrette can be made a day ahead and stored separately.

Is it okay to use canned or frozen corn instead of fresh?

While fresh corn gives the best flavor and crunch, canned or thawed frozen corn will work in a pinch. Just drain well and pat dry if using canned, or defrost and dry if using frozen. You won’t get quite the same bright, crisp results, but it will still be tasty.

What if I don’t have fresh basil or mint?

Feel free to swap in other leafy herbs like cilantro or parsley. Even a little dill can make for an interesting twist—just use what’s on hand and what you love!

Will the avocado turn brown in the salad?

Avocado exposed to air eventually browns, but the acidity from the vinaigrette helps slow that down. If prepping in advance, add the avocado at the last minute, or toss the diced pieces in a little lemon juice before mixing in.

Summer Fresh Corn Salad Recipe

Description

This Summer Fresh Corn Salad is a vibrant and refreshing dish packed with juicy corn kernels, ripe tomatoes, crisp cucumber, creamy avocado, and a mix of fresh herbs tossed in a tangy vinaigrette. It’s perfect for picnics, barbecues, or as a light, healthy summer side. Quick to assemble and bursting with summer flavors, this salad is a crowd-pleaser and naturally vegetarian and gluten-free.

Ingredients

Units Scale

Corn and Vegetables

5 ears fresh corn, shucked
2 medium roma tomatoes, diced
1 medium English cucumber, diced
1 medium avocado, diced
1/2 medium red onion, minced

Fresh Herbs

1/2 cup chopped fresh basil
1/4 cup fresh mint leaves, chopped

Dressing

1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Cook the Corn: Bring a large pot of water to a boil over high heat. Shuck the fresh corn and remove all silk. Carefully add the ears of corn to the boiling water and boil for 5 minutes. Use tongs to remove the corn from the water and pat dry. Holding each cob vertically, use a sharp knife to cut the kernels from the cob and place them into a large mixing or serving bowl.
Prepare the Vegetables and Herbs: Dice the roma tomatoes, English cucumber, and avocado. Mince the red onion. Add the diced tomatoes, cucumber, avocado, and minced red onion to the bowl of corn. Add the chopped fresh basil and chopped fresh mint leaves to the bowl as well.
Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, red wine vinegar, salt, and black pepper until well combined.
Assemble the Salad: Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss everything together until all the vegetables and herbs are evenly coated in the vinaigrette. Taste and adjust seasoning with additional salt and pepper if desired.

Notes

Fresh corn can also be eaten raw—just shuck and slice off the kernels if using super sweet white corn, skipping the boiling step entirely for an even quicker salad.
Add other summer vegetables like bell pepper or zucchini for extra crunch.
This salad is best served the same day, but leftovers can be stored in the refrigerator for up to a day; add avocado just before serving to minimize browning.

Nutrition

Serving Size: 1 serving
Calories: 163
Sugar: 5g
Sodium: 158mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0.004g
Carbohydrates: 16g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg