Corn Salad Recipe
This Corn Salad Recipe is your go-to fresh, healthy, no-cook side dish that brightens up any summer gathering.
Ingredients
- 4 cups fresh or frozen grilled corn kernels about 6 ears; frozen works in winter
- 1 can black beans rinsed and drained
- 1 large avocado diced; choose ripe but firm
- 1 small red bell pepper finely chopped; orange works too
- 1/4 cup red onion minced; soak in cold water 5 minutes
- 1/4 cup fresh cilantro chopped; swap parsley if you’re not a cilantro fan
- 3 tablespoons olive oil extra-virgin for peppery notes
- 2 limes lime juice about 2 tablespoons; organic for best zest
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder or smoked paprika for warmth
- Salt and freshly ground black pepper to taste
Instructions
- If using fresh ears, grill them over medium-high heat, turning until charred in spots (about 10 minutes). Let cool, then slice off kernels. For an indoor shortcut, char kernels in a skillet for 5 minutes.
- In a large bowl, stir together grilled corn, black beans, diced avocado, red bell pepper, red onion, and cilantro. Use a gentle folding motion so the avocado doesn’t mash.
- In a small jar or bowl, combine olive oil, lime juice, cumin, chili powder, salt, and pepper. Shake or whisk until emulsified and slightly thickened.
- Pour the lime dressing over the salad. Toss gently until every kernel is glistening. Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes to let flavors mingle before serving.
Notes
Store corn salad in an airtight container in the fridge for up to 3 days. Avocado may darken slightly, so gently toss before serving or add a fresh squeeze of lime. This salad is best served chilled.
Love this recipe?Follow us at @thenandnowspace for more