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Sweet corn salad makes summertime meals instantly brighter This recipe is all about capturing the best of the farmer’s market in a big bowl With juicy tomatoes just-cut corn and creamy avocado this salad comes together in minutes and disappears even faster
The first time I made this was for a family picnic and it was the only dish everyone went back for seconds I love how every bite feels fresh and lively
Ingredients
- Fresh corn cobs: Bright crunchy and just-sweet enough Select cobs with green husks and plump kernels to ensure peak flavor
- Cherry tomatoes: They add juiciness and color Choose firm but ripe tomatoes for best results
- Red onion: This gives sharpness and crunch Look for onions with a vibrant purple red skin and no blemishes
- Cilantro: Adds a burst of herbal freshness Use both leaves and tender stems Pick herbs that are vivid and not wilting
- Limes: They bring zesty acidity Use juicy limes that feel heavy for their size and avoid ones with hard skin
- Avocado: Provides a creamy luscious contrast Go for avocados that yield slightly when pressed but are not mushy
- Salt: Draws out the flavors and balances the salad Use flaked or kosher salt for the purest taste
- Black pepper: Adds a subtle kick Always use freshly cracked pepper if possible
Step-by-Step Instructions
- Boil the Corn:
- Fill a large pot with water and bring it to a rolling boil over high heat Quickly shuck each corn cob making sure to remove every strand of silk to avoid bitterness Place the cobs into the boiling water cover the pot and cook for one and a half to two minutes The short cooking keeps the corn juicy crisp and brightly flavored Move the cobs onto a tray and let them cool completely before you attempt to handle and cut the kernels
- Prep the Salad Base:
- Once the corn has cooled stand each cob upright on a cutting board Use a sharp chef’s knife to slice the kernels off in steady downward strokes Work slowly to keep the kernels whole Transfer them into your largest salad bowl for easy tossing
- Mix and Season:
- Add the halved or quartered cherry tomatoes to the bowl along with chopped red onion and chopped cilantro Squeeze the juice from three to four limes directly over the top Toss everything together with clean hands or tongs You want to see the colors well distributed and every kernel glossy from the lime juice Sprinkle with salt and several turns of black pepper Taste a spoonful and adjust seasoning as needed
- Chill and Finish:
- You can serve the salad right away but chilling it for at least one hour allows the flavors to really blend For the final touch dice your avocados just before serving and nestle them on each portion This keeps the avocado looking fresh and creamy instead of mushy or browned
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My favorite part of this recipe is how the avocado pairs with the corn The creaminess melts into the salad and reminds me of warm evenings on the porch My youngest always asks for double avocado
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days For best texture add avocado only as you serve this keeps it from browning If you need to prep ahead wait to dress the salad until a few hours before your event
Ingredient Substitutions
No fresh corn Try frozen and thawed kernels or add charred canned corn in a pinch Out of cilantro Flat-leaf parsley is bright and works just as well No cherry tomatoes Regular garden tomatoes diced and well seeded fit the bill perfectly
Serving Suggestions
Spoon alongside grilled chicken fajitas or burgers for an easy dinner It is also wonderful on top of greens for a lunch salad or even scooped up with tortilla chips as a snack My family sometimes piles it inside tacos for cool crunch
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Cultural and Historical Notes
Corn is a summer staple in many American kitchens especially throughout the Midwest and Southwest This salad leans into classic street corn flavor with its bright lime but keeps things lighter and fresher by skipping heavy dressings It celebrates American summer harvests in every bite
Recipe FAQs
- → Can I use grilled corn instead of boiled?
Yes, grilled corn adds a smoky flair that complements the fresh ingredients beautifully. Just char the cobs, cool, and cut off the kernels.
- → How far ahead can I prepare this salad?
The main ingredients can be mixed and chilled up to a day in advance. Add avocado right before serving for best texture.
- → Can I substitute another herb for cilantro?
Fresh parsley or basil work well if you prefer a different flavor profile. Adjust amounts to taste.
- → What type of tomatoes work best?
Cherry or grape tomatoes offer sweetness and hold their shape, but diced Roma tomatoes can also be used.
- → Is this dish suitable for vegans and gluten-free diets?
Yes, all ingredients are plant-based and naturally gluten-free, making it suitable for a variety of diets.