Corn on the cob is one of those foods that just has me feeling all the summer vibes. I love it when I start seeing fresh corn available at the grocery store. it gives me permission to believe that summer is finally here! So, in celebration, I decided a fresh summer salad recipe was the perfect thing to share. This summer corn salad is so light and refreshing, it is the perfect side dish on a hot day or any day! The flavors are amazing and your whole family is going to love this summer corn salad.
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!
PREP TIME: 15 mins COOK TIME: 15 mins TOTAL TIME: 30 mins
COURSE: Salad CUISINE: American
SERVINGS: 8 people CALORIES: 144 kcal
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.
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
