A simple, super tasty Corn Salad made with fresh or canned corn, avocado and juicy tomatoes, finished with a fresh lime dressing. I love the combination of flavours in this salad combined with the creamy avocado!
This is a very typical salad I make with corn. Especially when corn is in season – I absolutely love making this with freshly cooked ears of corn.
Having said that though, I make this quite often with canned corn too. For both convenience and also when corn isn’t in season – though actually, here in Australia, corn is pretty good value most of the year round.
Avocado, on the other hand, seems to be outrageously expensive for about half the year, during which time I refuse to succumb to my avocado cravings. So I just leave it out, or add something else like cucumbers to make it a crunchier, fresh version.
As it happens, we are in the height of avocado season right now, hence why you see photos of juicy, sweet corn kernels mingling with creamy ripe avocado. 🙂
This Corn Salad is finished with coriander/cilantro – my favourite herb with corn – but it also works really well with parsley and dill. And I don’t make the dressing separately, I just pour the lime or lemon juice straight over the salad, some lime juice, salt and pepper, then toss. Delish! – Nagi xx
PS The Corn Salad is shown above as a side for Garlic Prawns/Shrimp. It’s a great pairing – plump garlicky prawns/shrimp and the juicy, sweet, freshness of this Corn Salad!
My favourite corn salad, the one I make most often. Best made with fresh corn but canned is fine too. I love making this with avocado but when it's not available, I use cucumber which adds a great juicy crunch to this. Use lime or lemon for the dressing - both are great! Recipe video below (see how I cut the kernels off!)
- 2 corn on the cob (or 400g / 14 oz canned corn, drained)
- 1 avocado , cut into large dice
- 200 g / 7 oz cherry tomatoes , halved (or 2 large tomatoes, cut into large dice)
- 2 shallots / scallions , finely sliced or 1 small red onion finely chopped
- 1/3 cup finely chopped coriander/cilantro (or parsley)
- 2 tbsp lime juice or 1 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper
Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.
This recipe was published as the side salad for these Garlic Prawns.
Nutrition per serving, assuming 4 servings.
WATCH HOW TO MAKE IT
LIFE OF DOZER
I swear this dog just has no concept of his own size 🙄