Summer Corn Salad

I used leftover corn to come up with this salad, but it’s so great I would buy fresh corn solely for this salad too. Use fresh in-season sweet corn when possible. Creamy avocado pairs very well with sweet charred corn, and the bright acidity of lime juice and tomatoes.

Serves 4

3 ears corn on the cob
1 avocado, diced
1/2 pint cherry tomatoes, halved
juice of 1/2 lime (or 1 full lime if small)
chili powder
salt and freshly ground black pepper
1/4 cup extra virgin olive oil plus more for drizzling
1/2 cup cilantro, chopped


  1. If corn is precooked (steamed, boiled,  grilled, etc), preheat grill to medium-high.
  2. Drizzle cobs with extra virgin olive oil and season aggressively with salt, pepper an chili powder.
  3. Grill corn on all sides to warm through and get a slight char. If corn isn’t precooked, it can be steamed first and then grilled or grilled completely until cooked through.
  4. While corn is grilling, prep avocado and tomato and set aside in a bowl.
  5. Remove corn from the grill. Slice in half leaving two flat ends. Using a sharp chef’s knife, hold the cob upright with the flat end on the cutting board and slice the kernels off the cob.
  6. In a large bowl, mix the corn kernels with the avocado and tomato. Add lime juice, extra virgin olive oil, and salt and pepper to taste. Finish with chopped cilantro and serve.

One Response to “Summer Corn Salad”


  1. What To Do with Leftover Corn « Delicious Ventures - September 9, 2010

    […] and I had turkey burgers the other night and I thought what would be better than a Summer Corn Salad. First, I seasoned the corn with extra virgin olive oil, salt, pepper and chili powder. I wanted a […]

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