Summer Corn Salad
This Summer Corn Salad definitely can enjoyed all year round! It's a fresh corn salad made with onion, bell pepper, avocado, and corn! Fresh or frozen corn will work!
Servings: 8 people
Ingredients
- 6-8 ears corn
- 2 Tablespoon olive oil
- 1/2 red onion , diced
- 1/2 red bell pepper , diced
- 1 avocado , seeded, peeled and chopped
Dressing:
- 4 Tablespoon olive oil
- 6 Tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon dijon mustard
- juice from 1 lime
- salt and pepper
Instructions
- Whisk dressing ingredients together and set aside.
- 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.
- 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.
- 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.
Video
Notes
Updated on July 3, 2021
Originally Posted on June 10, 2019
Nutrition
Serving: 8g | Calories: 144kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 10mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 12.5mg | Calcium: 5mg | Iron: 0.2mg