Every summer, as the warm sun begins to kiss the earth, I find myself longing for the vibrant flavors and textures of fresh summer salads. There’s something magical about eating a meal outdoors, surrounded by friends and family, laughter filling the air. One cherished memory I have is hosting a backyard BBQ where my Corn Salad became the star of the show. Each bite bursts with sunshine — crisp corn, plump tomatoes, creamy avocado, and zesty lime — it’s like a celebration on a plate! Today, I’m excited to share my go-to Corn Salad recipe with you!
Why You’ll Love This Recipe
- Quick prep and minimal cleanup, making it perfect for busy summer days.
- This Corn Salad is a family favorite, loaded with nostalgic flavors that bring everyone to the table.
- The ingredients come together harmoniously to create a comforting dish that sizzles with summer vibes.
- It’s budget-friendly and can be made ahead, so you have more time to enjoy the moment!
Ingredients
- Corn on the cob – for that fresh burst of sweetness.
- Black beans – a great source of protein and a lovely contrast in texture.
- Cherry tomatoes – add vibrant color and juicy flavor.
- Red onion – for a nice crunch and mild sharpness.
- Fresh cilantro – brings a delightful herbal note that brightens the salad.
- Cotija cheese – crumbled, it adds a creamy, tangy element.
- Avocado – rich and creamy, it takes this dish to another level.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive in! First, preheat your grill to medium-high heat. While it’s heating, you’ll want to get your corn ready. Trim off any silks from the top of the corn husks. If the husks are loose, don’t hesitate to remove any outer layers to expose those juicy kernels! Once your grill is hot, place the corn on it and grill for about 10-15 minutes, turning every few minutes, until the corn is tender and you can hear a few joyous pops! When it’s done, let the corn cool until you can handle it comfortably.
While your corn is resting, it’s time to whip up the tangy dressing. In a small bowl, whisk together fresh lime juice, extra virgin olive oil, chili powder, cumin, garlic powder, kosher salt, and black pepper. This dressing is magical; it brings everything together!
Once your corn is cool, remove the husks and silks, and slice those golden kernels off the cob with a sharp knife. Place all those kernels in a large mixing bowl. Now it’s time to add the fun! Toss in black beans, cherry tomatoes, chopped red onion, and fresh cilantro. Drizzle that luscious dressing all over the ingredients and toss gently. Finally, fold in the Cotija cheese. A little tip: if you’re not serving the salad within the next couple of hours, wait to add the avocado until just before serving. This keeps it fresh and vibrant!
Pro Tips for Making This Recipe
- For an extra smoky flavor, consider grilling the corn until it’s slightly charred — it elevates the dish!
- Try substituting Cotija cheese with feta if you want a more pronounced tang.
- Don’t skip on chilling the salad for at least two hours; this allows the flavors to meld beautifully.
- A common mistake is overcooking the corn. Make sure to keep an eye on it; you want it tender but still crisp!
How to Serve
Now that your delightful Corn Salad is ready, consider serving it with grilled chicken or fish for a complete meal! It’s also great as a side dish at potlucks or summer gatherings. Pair it with a refreshing lemonade or a chilled white wine for the perfect summer evening vibe. For added flair, garnish with extra cilantro and lime wedges before serving. Your guests will be raving about this dish!
Make Ahead and Storage
This salad is super versatile when it comes to storage. Leftovers last up to 3 days in the fridge, but I must admit, it always tastes better the next day! You can freeze the cooked corn, but it’s best to store the assembled salad in the fridge, minus the avocado, for optimal freshness. If you do freeze, be sure to thaw and drain any excess liquid before serving again.
FAQ
Can I make this gluten-free?
Absolutely! All the ingredients are naturally gluten-free, so you can enjoy this salad worry-free.
What if I don’t have cherry tomatoes?
No worries at all! You can use regular diced tomatoes instead; just be sure to drain them well to avoid a watery salad.
Can I use an air fryer or slow cooker instead?
While grilling is the best method for that lovely smoky flavor, you could also roast the corn in the air fryer! Just be mindful of cooking time, and make sure to check frequently.
As I reflect on all the warm memories created around this Corn Salad, I hope it brings as much joy to your summer gatherings as it has to mine. It’s a simple yet flavorful dish that celebrates the best of summer. I would love to hear how your salad turns out and what creative twists you add to it. Happy cooking! 😊
Corn Salad
Equipment
- Grill
- Mixing bowl
- Whisk
Ingredients
For the Salad
- 4 ears corn on the cob grilled
- 15 ounce black beans rinsed and drained
- 8 ounces cherry tomatoes halved
- ½ cup red onion chopped
- ½ cup fresh cilantro chopped
- 3 ounces Cotija cheese crumbled
- 1 large avocado chopped
For the Dressing
- 3 tablespoons fresh lime juice about 3 limes
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the grill to medium-high heat. Remove any silks from the corn husks and grill for 10-15 minutes, turning every 2-3 minutes until tender.
- While the corn cools, whisk together all dressing ingredients in a bowl and set aside.
- Once cool, remove husks and slice kernels off the cob into a large bowl.
- Add black beans, tomatoes, red onion, and cilantro to the corn. Drizzle with the dressing and toss gently to mix. Stir in Cotija cheese.
- If serving soon, add the avocado now. Otherwise, wait to add right before serving. Chill for at least 2 hours for best flavor.