Corn Salad
User Reviews
5
Corn Salad
Description
The Corn Salad centers on fresh corn cooked first by boiling then grilled to achieve a light char and caramelization that adds depth of flavor and slight crispiness to the kernels. The salad also incorporates diced red onion and red bell pepper for crunch and mild sweetness, while creamy avocado softens the texture contrast and adds richness. The dressing blends olive oil, apple cider vinegar, a touch of sugar, Dijon mustard, and lime juice, balancing acidity and mild sweetness with a subtle mustard tang, seasoning with salt and black pepper.
Preparation involves whisking the dressing, cooking the corn, cooling it before cutting off the kernels, then mixing all components together. The salad is best served chilled, making it refreshing and well suited for warm weather meals or as a vibrant side dish.
This recipe accommodates make-ahead steps such as preparing the dressing up to a week in advance and prepping vegetables a day or two before serving, stored separated and chilled to maintain freshness. Frozen fire-roasted corn can substitute fresh corn, provided it's thawed and lightly charred in a skillet to mimic the grilled flavor.
Ingredients
- 6-8 ears corn or see notes for frozen corn, on the cob
- 2 Tablespoons olive oil
- 1/4 red onion , diced
- 1/2 red bell pepper , chopped
- 1 avocado
Dressing:
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- salt
- black pepper
- 1 small lime juice from
Instructions
- Whisk dressing ingredients together and set aside.
- Cook corn: Add 1-2 inches of water to a large skillet. Bring to a boil. Add corn and cook for 3-4 minutes, rotating to cook on all sides. Drain. Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
- Allow corn to cool and then cut corn off of the cob and add to a bowl.
- Assemble: Add salad ingredients to a bowl and drizzle with desired amount of dressing. Toss to combine.
Notes
- Dressings can be made up to one week ahead and stored refrigerated for convenience.
- Vegetables except avocado can be chopped a day or two in advance and stored in the fridge with a paper towel to absorb moisture.
- Corn can be grilled and cut from the cob up to a day in advance and refrigerated until use.
- For a convenient alternative to fresh corn, use thawed fire-roasted frozen corn cooked briefly in a skillet to add char flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 15mg | 1% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 16mg | 18% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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