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Summer Salad Recipes — Easy Summer Corn Salad Everyone Loves

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Fresh corn: 4 ears (or about 3 cups of kernels). Raw, boiled, or grilled.
  • Cherry or grape tomatoes: 1.5 cups, halved.
  • Cucumber: 1 medium English cucumber, diced (or 2 Persian cucumbers).
  • Red onion: 1/4 cup, finely diced.
  • Avocado: 1 large, diced (add just before serving).
  • Fresh cilantro: 1/3 cup, chopped (or use parsley if you prefer).
  • Jalapeño: 1 small, seeded and minced (optional, for a gentle kick).
  • Lime: 2 limes for juice and a little zest.
  • Olive oil: 3 tablespoons.
  • Honey or maple syrup: 1 teaspoon (optional, to balance acidity).
  • Ground cumin: 1/2 teaspoon (adds warmth without overpowering).
  • Salt and black pepper: To taste.
  • Feta or cotija cheese: 1/2 cup, crumbled (optional, for salty creaminess).

Method
 

  1. Prep the corn: If using raw corn, stand the ear in a bowl and slice off the kernels. For a sweeter, softer bite, boil the ears for 3–4 minutes, then cool and cut. For smoky flavor, grill until lightly charred and slice off the kernels.
  2. Chop the veggies: Halve the tomatoes, dice the cucumber and red onion, and mince the jalapeño if using. Keep pieces bite-sized and fairly uniform.
  3. Make the dressing: In a small bowl, whisk olive oil, lime juice, lime zest, cumin, honey (if using), salt, and pepper until emulsified.
  4. Toss the base: In a large bowl, combine corn, tomatoes, cucumber, red onion, and jalapeño. Pour over the dressing and toss gently to coat.
  5. Add herbs and cheese: Fold in cilantro and feta or cotija, if using. Taste and adjust salt, pepper, and lime as needed.
  6. Add avocado last: Right before serving, gently fold in the diced avocado so it stays fresh and creamy.
  7. Chill (optional): Let the salad rest in the fridge for 15–30 minutes to let flavors mingle. Serve cold or at cool room temperature.