Fresh sweet corn, avocado, tomatoes, and a bright lime dressing make this colorful salad the perfect side dish for summer parties, picnics, and backyard BBQs.
⏱ Time: 20 minutes
🍽 Servings: 8-10
⭐ Difficulty: Easy
Ingredients
For the Salad
- 6 ears fresh sweet corn, husked
- 2 cups cherry tomatoes, halved
- 2 ripe avocados, diced
- ½ medium red onion, thinly sliced
- 5 oz baby spinach
- ¼ cup fresh basil, torn
- 1 jalapeño, finely diced (optional)
- ½ cup crumbled cotija or feta cheese (optional)
For the Lime Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon chili flakes or Tajín seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil. Cook the corn for 3-4 minutes, then immediately transfer to an ice bath to cool. Slice the kernels from the cobs.
- In a large serving bowl, combine the spinach, corn, tomatoes, avocado, red onion, basil, and jalapeño if using.
- In a small jar or bowl, whisk together the olive oil, lime juice, honey, Dijon, garlic, chili flakes, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Sprinkle with cotija or feta if desired.
- Chill for 15-30 minutes before serving, or serve immediately.
Quick Notes
- Fresh summer corn gives the sweetest flavor, but frozen corn (thawed) works well too.
- Add the avocado just before serving so it stays vibrant.
- This salad is best eaten the day it's made.
- For extra smoky flavor, grill the corn before cutting off the kernels.
- Great alongside burgers, grilled chicken, ribs, steak, pulled pork, or tacos.