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A vibrant bowl of fresh corn salad featuring golden kernels, crumbled white cheese, fresh green herbs, and red onion.
Layla

Zesty Summer Corn Salad

This refreshing Zesty Summer Corn Salad combines sweet corn kernels with crisp bell peppers, juicy cherry tomatoes, creamy avocado, and tangy feta, all tossed in a bright lime-cilantro vinaigrette. It's the perfect vibrant side dish for any summer gathering or a light, healthy meal.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Mexican, Southwestern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Corn Salad
  • 3 cups corn kernels fresh, frozen (thawed), or canned (drained)
  • 1/2 cup red onion finely diced
  • 1 cup bell pepper red or yellow, diced
  • 1 cup cherry tomatoes halved or quartered
  • 1 large avocado diced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh cilantro chopped
For the Lime Vinaigrette
  • 3 tbsp olive oil extra virgin
  • 2 tbsp lime juice freshly squeezed
  • 1 clove garlic minced
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste

Equipment

  • Large Mixing Bowl
  • Cutting board
  • Sharp knife
  • Whisk
  • Large Skillet (optional)

Method
 

Prepare the Corn
  1. If using fresh corn, cut kernels from the cob (about 3-4 cobs). If desired, you can lightly char the fresh or thawed frozen corn kernels in a dry skillet over medium-high heat for 3-5 minutes, stirring occasionally, until slightly browned. Let cool. If using canned corn, simply drain well.
Chop Vegetables
  1. Dice the red onion and bell pepper. Halve or quarter the cherry tomatoes. Dice the avocado just before assembling to prevent browning. Chop the fresh cilantro.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined.
Assemble the Salad
  1. In a large mixing bowl, combine the prepared corn, diced red onion, diced bell pepper, cherry tomatoes, and chopped cilantro.
  2. Pour the lime vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated.
  3. Gently fold in the diced avocado and crumbled feta cheese.
Serve
  1. Serve immediately, or chill in the refrigerator for at least 15-30 minutes for flavors to meld. Toss again gently before serving.

Notes

For a spicier kick, add a finely diced jalapeño to the salad. This salad can be made ahead of time, but add the avocado just before serving to maintain its fresh color and texture. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Try grilling the corn cobs before cutting off the kernels for an extra smoky flavor.