Merken My neighbor showed up at my door one July afternoon with a paper bag of corn still warm from the farmer's market, and I suddenly understood why people get excited about summer produce. We stood in her kitchen talking about nothing in particular while shucking ears, and by the time we'd finished, I'd committed the proportions of this salad to memory—not because I wrote them down, but because the flavors just felt right together, like they'd been waiting all year to meet on a plate.
I brought this salad to a potluck last summer where everyone was sweating through their shirts, and it became the only thing that actually got eaten before the pasta salad fell over. There's something about serving food that's genuinely cold and genuinely good that makes people relax a little, and watching people come back for seconds felt like a small victory.
Ingredients
- Fresh corn kernels (2 cups): Sweet corn in summer is non-negotiable; if you're buying it, use it the same day because the sugars start converting to starch immediately after picking, and frozen corn works perfectly fine if that's what you have.
- Cherry tomatoes (1 cup, halved): Their sweetness balances the lime, and halving them instead of chopping prevents them from falling apart and making everything watery.
- Ripe avocado (1, diced): Add this right before serving or toss it gently at the very end, because avocado bruises if you look at it too hard, and no one wants brown spots in a salad this fresh.
- Red onion (1/4 cup, finely diced): The sharp bite mellows slightly as it sits, and it gives the salad a little structure and personality that yellow onion just can't match.
- Fresh cilantro (1/4 cup, chopped): If cilantro tastes like soap to you, parsley is an honest substitute and won't upset anyone at the table.
- Extra-virgin olive oil (3 tablespoons): This is where the richness lives, so use something good that you'd actually taste on its own.
- Fresh lime juice (2 tablespoons): Bottled lime juice is convenient but lacks the brightness of fresh, and you can taste the difference the moment you take a bite.
- Honey (1/2 teaspoon): Just a whisper of sweetness to soften the sharpness of lime and mustard, and it helps the dressing cling to the vegetables.
- Dijon mustard (1/2 teaspoon): This is the secret emulsifier that makes everything come together, and it adds a subtle depth that you won't be able to name but will definitely taste.
- Sea salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Salt before serving and pepper just before eating, because pre-ground pepper loses its bite if it sits for even fifteen minutes.
Instructions
- Cook the corn (or don't):
- If you're using fresh ears, boil salted water and add the kernels for exactly two minutes, then shock them in cold water so they stay tender-crisp. Frozen corn just needs to thaw and drain well, and honestly sometimes I skip the boiling altogether and use raw corn because it has a snap that's worth preserving.
- Build your bowl:
- Combine the cooled corn, tomatoes, avocado, red onion, and cilantro in a large bowl, and don't overthink the layering because you're about to toss it anyway. Handle the avocado like it's made of glass.
- Make the vinaigrette:
- In a separate bowl or a jar with a tight lid, whisk together the oil, lime juice, honey, and mustard until the mixture becomes creamy and emulsified, which should take about thirty seconds of actual effort. The honey acts as a binder, so don't skip it even though it seems small.
- Bring it together:
- Pour the dressing over the salad and toss gently, using two wooden spoons so you're not crushing anything with a fork. Taste it now and adjust the salt or lime to your preference, because seasoning is personal and your palate knows better than any recipe.
- Serve or chill:
- Eat it immediately while everything is cold and crisp, or refrigerate for up to fifteen minutes if you want the flavors to meld a little. Don't make it hours ahead because the avocado will brown and the vegetables will get mushy.
Merken My ten-year-old asked for seconds of vegetables for the first time ever when I made this, and I realized it wasn't the recipe that was special—it was that the corn actually tasted like corn, the tomatoes tasted like tomatoes, and everything was just bright enough and fresh enough to make those flavors matter. Sometimes the best cooking is when you get out of the way and let good ingredients speak.
When to Make This Salad
This is peak summer food, meaning it belongs on your table in July and August when corn is overflowing from farmers markets and you're tired of turning on the stove. It's equally at home as a side dish at a barbecue or as the main event when you're eating light and want something that actually satisfies. Serve it cold, and people will thank you for not adding another hot dish to an already warm kitchen.
Simple Ways to Make It Your Own
The base of this salad is flexible enough that you can build on it without breaking anything. Add crumbled feta or queso fresco if you want richness and tang, toss in diced cucumber for more crunch, or sprinkle toasted pumpkin seeds for nuttiness. You can also serve it alongside grilled chicken or shrimp, and suddenly you have an actual meal instead of a side dish.
Storage and Make-Ahead Tips
This salad is best served fresh, but you can prep everything the morning before and assemble it right before eating. Keep the dressing separate until serving time, and add the avocado last so it stays beautiful and doesn't discolor.
- Dressing keeps for three days in a sealed jar in the refrigerator and can be shaken back to life if it separates.
- Pre-cut vegetables (except avocado) will hold for a day, but your salad tastes brightest when eaten within an hour of assembly.
- If you're bringing this to a picnic or potluck, pack the dressing separately and toss it in right before serving for maximum crispness.
Merken This salad proves that you don't need complicated techniques or a long ingredient list to make something memorable. Serve it when you want people to feel cared for without you having spent all afternoon in the kitchen.
Fragen rund um das Rezept
- → Wie lange hält sich der Salat?
Der Salat schmeckt am frischesten, wenn er sofort serviert wird. Durch die Limette im Dressing oxidiert die Avocado jedoch weniger schnell. Bis zu 4 Stunden im Kühlschrank haltbar.
- → Kann ich Dosenmais verwenden?
Ja, abgetropfter Dosenmais funktioniert gut. Frischer Mais hat jedoch einen süßeren Geschmack und bissigere Textur.
- → Wie mache ich das Gericht zu einer vollständigen Mahlzeit?
Fügen Sie gegrilltes Hähnchen, Garnelen oder gerösteten Tofu hinzu. Ein Spritzer Balsamico-Rahm oder etwas Feta ergänzt das Gericht perfekt.
- → Welche Alternativen gibt es zu Koriander?
Wer Koriander nicht mag, kann stattdessen Petersilie, Basilikum oder Dill verwenden. Die Kräuter verleihen dem Salat Frische.
- → Ist das Dressing vorzubereiten?
Ja, Sie können das Dressing bis zu 3 Tage im Kühlschrank aufbewahren. Vor dem Servieren gut schütteln und über den Salat geben.
- → Kann ich diesen Salat für Partys zubereiten?
Absolut! Verdoppeln oder verdreifachen Sie die Mengen für eine größere Menge. Bereiten Sie Dressing und Gemüse getrennt vor, und mischen Sie sie direkt vor dem Servieren.