Corn Salad
User Reviews
5
Corn Salad
Description
The Corn Salad features fresh or thawed sweet corn as its base, complemented by creamy avocado, bright cherry tomatoes, finely chopped onion, jalapeño for a mild kick, and fresh cilantro. The dressing blends extra virgin olive oil with red wine vinegar, lime juice, sugar, salt, black pepper, and garlic powder, providing a balanced tanginess and slight sweetness. The corn is briefly boiled and cooled to preserve its crispness before being combined with the other ingredients. After mixing, chilling the salad helps the flavors meld for a well-rounded dish.
Its combination of creamy avocado and juicy tomatoes with tender corn kernels creates a pleasing texture contrast. The fresh herbs and finely diced jalapeño add brightness and mild heat without overpowering the natural sweetness of the corn. This salad works well as a side for grilled meats or as a light, refreshing addition to a buffet.
Preparing the dressing separately ensures even distribution of flavors, and tossing it with the ingredients just before serving helps maintain the salad's fresh texture. Allowing the salad to rest in the refrigerator for about an hour before serving enhances the integration of flavors without wilting the fresh components.
Ingredients
- 4 corn on the cob or 4-5 cups frozen, thawed sweet corn
- 1 avocado diced
- 1 pint cherry tomato halved
- ¼ cup onion finely chopped
- 1 jalapeño seeds removed, finely diced
- ⅓ cup cilantro finely chopped
Dressing
- ⅓ cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoons lime juice
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- If using fresh corn, remove husks and bring a large pot of water to a boil.
- Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.
- Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).
- Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro and stir to combine.
- In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.
- Pour dressing evenly over corn salad ingredients and toss well to combine.
- For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir ingredients well again before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 234kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 215mg | 9% |
| Potassium | 525mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 30mg | 33% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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