Fresh Corn Salad with Avocado – A no cook crunchy, big flavored salad. Served with a super quick Honey Lime Vinaigrette!
If you love the crunch of fresh corn you are going to love this salad! It’s surprising how delicious corn is when left untouched!
WHY WE LOVE THIS FRESH CORN SALAD WITH AVOCADO!
- No cooking
- no fussy gadgets to use
- a simple vinaigrette
- picnic friendly with no mayo base to worry about
- Fresh, fresh, fresh!
We love the addition of a poblano pepper to this salad! If you haven’t tried these beauties yet, this is a great recipe to give it a go! It is our new favorite veggie! If you take out the seeds and veins, which is where the heat lives, you are left with something that has just a slight kick. Like a jacked up green pepper. But if you don’t want any heat, simply toss in a green bell pepper or do you need MORE heat? Make it a minced jalapeño!
HOW TO REMOVE CORN FROM A COBB WITHOUT A MESS!
Simply place a small bowl, like a ramekin, inside a large bowl. Place the flat end of your corn on top of the ramekin. Using your best serrated knife simply run it down the corn. No mess and everything is in the bowl where you need it to be!
WHAT OTHER VEGGIES COULD WE STUFF INTO THIS CORN SALAD WITH AVOCADO?
The list is endless but here are a few ideas:
- zucchini
- carrots
- broccoli florets
- roasted sweet potato cubes
- asparagus
HOW TO MAKE HONEY LIME VINAIGRETTE!
The beauty of the vinaigrette is it keeps your avocado’s green and your corn all crunchy. It tastes delicious and comes together in a couple minutes!
Simply toss all the ingredients into a jar, shake, shake, shake and pour! You may not need all the dressing…it’s up to you!
WHAT DO I SERVE WITH THIS CRUNCH CORN SALAD?
We developed this recipe to go with our grilled Mahi but it would pair deliciously with simple grilled chicken, a burger, or our Sheet Pan Fajitas!
To fresh and easy salads that go crunch!
Clink!
Kathi
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Fresh off the cob corn tossed with avocado and an easy to make Honey Lime Vinaigrette!
- 4 ears of fresh uncooked corn - shucked and kernels removed from cobb
- 1 avocado - slightly firm and cut into cubes
- 1 Poblano Pepper - seeded and chopped green pepper can be substituted
- 1 Red Bell Pepper - seeded and chopped
- 1/2 cup chopped red onion
- 1/4 cup light olive oil
- 3 tablespoons apple cider vinegar
- 1 lime, juiced
- 2 tablespoons minced red onion
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- In large bowl, add all salad ingredients.
In small separate bowl or jar, whisk all vinaigrette ingredients.
Toss corn salad with vinaigrette. You may not need all of the dressing, it's up to you!
TASTE FOR SEASONING - more salt, pepper? If your corn is not as sweet as you would like, try adding a teaspoon of granulated white sugar.
Store in fridge for up to 5 days.
Leah Swisher says
September 15, 2018 at 8:02 amHi there. A friend sent me this recipe as a side dish option for my upcoming wedding (October 6). We are doing a burrito bar. My question is: corn is out of season here. Would it be possible to use canned corn? I have 160 people to serve, so I obviously need to make A LOT!! Thank you!!
LaughingSpatula.com says
September 15, 2018 at 8:28 amHi Leah, I would suggest thawed frozen if you can’t find fresh but of course, fresh is better! Canned would be mushy :).
Leah Swisher says
September 22, 2018 at 9:02 amOh I didn’t even think about the mush! And idea how much corn four ears equates to??
Wanda Harbour says
June 1, 2017 at 9:53 pmThe recipe does not say…do you cook the corn? does it go in raw?
Kathi @ LaughingSpatula.com says
June 1, 2017 at 11:16 pmHi Wanda – fresh uncooked corn. I added the word ‘uncooked’ to the recipe to make it more clear! Thanks for the note!
Kate says
April 23, 2017 at 11:37 pmThis has become a favorite in our house! It’s so quick, pretty and totally mouthwatering. We took it on a picnic last weekend and ate it with some tortilla chips almost like a chunky salsa. Thank you!
Kathi @ LaughingSpatula.com says
April 24, 2017 at 6:24 pmWhat a nice comment! Thank you for taking the time to write Kate!
Anjali says
September 7, 2016 at 4:18 pmLove the freshness of this salad! I’d probably sub maple syrup for the honey, so need to try it!
Kathi Kirk says
September 8, 2016 at 2:07 pmWould never think of using maple syrup! Hoping it comes out great for you!
Sarah says
July 6, 2016 at 3:52 pmI think I could eat this every day for the rest of my life – yuuuum! I love that it’s so quick and easy to prepare too! Thanks for sharing.
Kathi Kirk says
July 7, 2016 at 4:45 pmThanks for the nice comment Sarah! Trick is to get really good sweet corn (or just cheat and add a little sugar :).
Bintu - Recipes From A Pantry says
July 6, 2016 at 3:31 pmThis looks incredbily fresh and tasty, I love your recommendation to serve it with Mahi Mahi
Kathi Kirk says
July 7, 2016 at 4:46 pmIt goes with most all grilled food really well! Thanks for your comment!
Aish says
July 6, 2016 at 3:23 pmAbsolutely fresh recipe for summer. Love peppers.
Kathi Kirk says
July 7, 2016 at 4:46 pmThank you Aish!
Dahn says
July 6, 2016 at 3:15 pmOh I bet the poblano peppers takes this over the top. Definitely a salad that should be on the “go to” list
Kathi Kirk says
July 7, 2016 at 4:47 pmThanks Dahn! I was just checking out your side the other day for picked red onions!
Emma @ Supper in the Suburbs says
July 6, 2016 at 3:05 pmWow this looks delish. I love that you’ve used fresh corn rather than the tinned kind! Our local farm hasn’t got fresh corn in season yet. I’ll have to pin this for the coming months when they do 🙂
Kathi Kirk says
July 7, 2016 at 4:47 pmThank you Emma! I hope you get a chance to try it!
Susan says
July 2, 2016 at 9:20 pmThis is my kind of salad! Fresh, delicious and no heat needed during the hot summer! Love the Lime Honey dressing too. Pinned!
Kathi Kirk says
July 6, 2016 at 2:43 pmThanks for your note Susan! Hope you get a chance to give it a try!