Summer Corn Salad with Avocado

Summer corn salad is perfect for those hot summer days when you're in the mood for something light and refreshing. Use fresh sweet corn if you can, lightly steamed and cut off the cob.

Perfect for picnics & barbecues

Summer corn salad is perfect for those hot summer days when you want something light and refreshing. Corn on the cob is steamed briefly to retain all the freshness and crunch of fresh sweet corn.

This salad goes perfectly with grilled fish, shrimp, chicken, or mushrooms. Or bring it with you to your next potluck or picnic.

I especially like summer corn salad with fresh herbs, like cilantro, mint, parsley, and basil (any combination of these is great). In this version, I added baby arugula, but I often make it without.

Ingredients you’ll need for summer corn salad

  • Fresh sweet corn – steam quickly and cut right off the cob
  • Ume plum vinegar, lemon juice, extra-virgin olive oil – whisk together for light dressing
  • Cucumber, baby tomatoes, avocado, scallions, baby arugula – toss gently with dressing
  • Fresh herbs, such as mint, parsley, cilantro, basil – for garnish

Recipe and Video

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Summer Corn Salad with Avocado

Summer Corn Salad with Avocado

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  • Author: Rachel Zierzow
  • Prep Time: 15 mins
  • Cook Time: 3 mins
  • Total Time: 18 minutes
  • Yield: 3 servings 1x
  • Category: Salad
  • Cuisine: Vegan

Ingredients

Scale

Spring or filtered water

2 ears sweet corn (or 2 cups frozen corn, steamed)

1 teaspoon ume plum vinegar (or large pinch sea salt)

Juice of 1/2 lime (or lemon)

1 tablespoon extra-virgin olive oil

Sea salt and black pepper, to taste

1 cucumber, peeled and diced

1 cup baby tomatoes, sliced in half

1 large avocado, cubed

2 scallions, thinly sliced 

up to 3 cups baby arugula

Handful fresh cilantro, basil, parsley, or mint (or a combination), chopped


Instructions

Add about an inch of water to a large skillet or soup pot with a lid, add corn, place lid on, and bring up to a boil. When steam comes out from the sides of the lid, turn heat to low and steam for 2-3 minutes, turning corn once with tongs to cook evenly. Take corn out of the pan and let cool on a plate. When cool enough to handle, slice kernels off the cob.

In a large bowl, whisk together ume plum vinegar, lemon juice, olive oil, and a few grinds black pepper. Add steamed corn, cucumber, avocado, and scallions. Gently toss together so dressing coats all of the vegetables. Gently fold in baby arugula and fresh herbs.

Serve immediately.

Notes

  • Substitute red bell pepper for the cucumber
  • Substitute 1 cup drained, rinsed black beans and 1/2 teaspoon cumin powder for the baby arugula

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Other delicious summer salads to try

Baby Arugula Salad with Lemongrass-Mint Dressing

Southwestern Salad with Cilantro-Lime Dressing

Summer Nectarine Salad with Lemon-White Balsamic Vinaigrette

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