Summer Corn Salad

Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
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Don't let the name fool you, this Summer Corn Salad definitely can (and should be!) enjoyed all year round!  It's a fresh corn salad made with onion, bell pepper, avocado, and.....corn!  Fresh or frozen corn will work!

Course Salad
Cuisine American
Keyword summer corn salad, salad, corn salad, corn, salad, summertime, summer salad


  • 6-8 ears corn
  • 2 Tbsp olive oil
  • 1/2 red onion , diced
  • 1/2 red bell pepper , diced
  • 1 avocado , seeded, peeled and chopped


  • 4 Tbsp olive oil
  • 6 Tbsp apple cider vinegar
  • 1 tsp sugar
  • 1 tsp dijon mustard
  • juice from 1 lime
  • salt and pepper


  1. Whisk dressing ingredients together and set aside.

  2. Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.

  3. 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.

  4. Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.

Nutrition Facts
Summer Corn Salad
Amount Per Serving (8 g)
Calories 144 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Sodium 10mg 0%
Potassium 156mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 1g 2%
Vitamin A 5.4%
Vitamin C 15.2%
Calcium 0.5%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.