Corn salad with a Citrusy Vinaigrette
Corn on the cob is one of my favorite summertime foods. I’m especially fond of white Jersey corn but that’s not available until early August. So if you’re like me, you’ll have to settle for corn from other parts of the country until that time arrives. Whether you boil or grill your corn, Corn Salad with a Citrusy Vinaigrette allows you to slide into summer effortlessly. It’s an easy, breezy recipe!
Jump to RecipeSalad Ingredients
Organize the salad ingredients – corn off the cob, onion, avocado, tomatoes, cucumbers, fresh herbs, and jalapeño (if you like spice)
Combining the Salad Ingredients
Place corn, avocado, tomatoes, cucumber, onion, jalapeño (if you like a little spice) and fresh herbs in a medium sized bowl. Season with kosher salt and pepper. Gently combine salad ingredients.
Vinaigrette Ingredients
Organize the vinaigrette ingredients – extra virgin olive oil, honey, lime zest, lime juice, garlic, and cayenne pepper.
Making the Vinaigrette
Combine the lime zest, juice, olive oil, honey, garlic, cayenne (if using) in a medium sized bowl. Season with kosher salt and freshly ground pepper. Drizzle half of the dressing onto the corn mixture and gently combine. Add more dressing if needed. Place extra dressing in an air tight container and use for another salad.
Corn salad with a Citrusy Vinaigrette
Salad can be refrigerated before serving. When ready to serve, transfer corn salad to a platter and add more fresh herbs if desired. This salad is amazing the next day too!
Corn salad with a Citrusy Vinaigrette
Ingredients
- 2 ears of corn cooked (either boiled or grilled), kernels removed, canned corn can also be used
- 1 avocado chopped
- 1/2 cup cherry or grape tomatoes halved
- 1 Persian or pickling cucumber peeled or unpeeled, ends trimmed, chopped (if using a English Cucumber, use 1/3-1/2 of the cucumber)
- 2 tablespoons red onion (white can also be used) chopped
- Few slices of jalapeño chopped (optional)
- Fresh herbs basil, cilantro, and/or mint
- Kosher salt and freshly ground pepper to taste
Dressing
- 1 lime 1/2 zested and then juice the whole lime
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 clove garlic minced or pressed
- Dash of cayenne optional
- Kosher salt and freshly ground pepper to taste
Instructions
- Place corn, avocado, tomatoes, cucumber, onion, jalapeño (if using) and fresh herbs in a medium sized bowl. Season with kosher salt and pepper. Gently combine salad ingredients.
Dressing
- Combine the lime zest, juice, olive oil, honey, garlic, cayenne (if using) in a medium sized bowl. Season with kosher salt and freshly ground pepper.
Assembly
- Drizzle half of the dressing onto the corn mixture and gently combine. Add more dressing if needed. Salad can be refrigerated before serving. When ready to serve, transfer corn salad to a platter and add more fresh herbs if desired. This salad is amazing the next day too!
Notes
Recipe is modified from an Epicurious.com recipe.
If you like this recipe, you may also like these other GFchow recipes. Corn on the Cob with Lemony Chive Butter, Mexican-Style Street Corn, and Creamless Corn and Clam Chowder with Crispy Chorizo.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This is yet another winning recipe! Thank you, Michelle!
What’s the best way to avoid the avocado turning dark.? Is it better to add the avocado right before serving?
Once the avocado gets coated with the dressing, it will keep the avocado from turning brown for the day (or evening). But you can just as easily add it right before you serve.