There’s something about summer that brings back a flurry of cherished memories for me. The warmth of the sun, the vibrancy of blooming flowers, and, oh, the delightful taste of fresh produce! One of my fondest memories is of our weekend picnics by the lake, where we’d bring along a big bowl of salad bursting with corn, strawberries, and avocado. The sweet and savory combo was always a hit, and the laughter of my family made every bite even tastier. Today, I’m excited to share with you my go-to Summer Salad With Corn, Strawberries & Avocado—perfect for warm weather and gatherings!
Why You’ll Love This Recipe
- This salad is incredibly quick to prepare, making it an excellent choice for busy weeknights or last-minute gatherings.
- Its combination of flavors evokes nostalgia, reminding me of joyful summer days, which I know resonates with so many.
- Each bite is filled with comforting flavors that blend harmoniously, sure to please both family and friends.
- This dish is budget-friendly and adaptable; you can switch out ingredients based on what you have on hand!
Ingredients
- Ear of corn, husks removed
- Long English cucumber, chopped
- Cherry tomatoes, halved (vine-ripened if possible!)
- Avocado, cubed
- Fresh strawberries, quartered
- Fresh basil, chopped
- Crumble feta
- Juice of half a lemon
- Olive oil
- Salt and pepper to taste
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get cooking! To start, bring a large pot of water to a boil. As the water heats, it’s the perfect time to savor the anticipation of this refreshing dish! When the water is bubbling, you can either add the ear of corn directly or pop it into a steamer basket. Cover it with a lid and let it steam for about 5 minutes. It’s a quick and easy method that preserves the corn’s natural sweetness.
While the corn is steaming, grab your cutting board and chop the rest of the ingredients. I usually tackle the strawberries, cherry tomatoes, cucumber, and avocado. Don’t forget to crumble your feta and chop the fresh basil! Everything comes together beautifully, so take a moment to appreciate the colors and scents wafting through your kitchen.
Once your corn is steamed, carefully remove it from the water and allow it to cool. Once it’s touchable, stand it upright on a cutting board and slice the kernels off with a large knife. Watch as the juicy kernels tumble into the bowl below!
In a large salad bowl, combine your freshly sliced corn, strawberries, cherry tomatoes, cucumber, and avocado chunks. Sprinkle the crumbled feta and chopped basil on top, then drizzle with olive oil and the juice of that lovely lemon. Add salt and pepper to taste, and then, with a gentle hand, toss everything together. You can enjoy this salad immediately or let it chill in the fridge for about 30 minutes for a refreshing treat.
Pro Tips for Making This Recipe
- Ensure your corn is fresh! Sweet, juicy corn makes all the difference.
- Use vine-ripened tomatoes to elevate the flavor.
- If you prefer, you can add grilled chicken for added protein, making this perfect for a summer meal!
- Avoid overmixing when tossing; you want those avocado chunks to remain intact for a lovely presentation.
How to Serve
This vibrant Summer Salad With Corn, Strawberries & Avocado pairs beautifully with grilled meats or a light glass of white wine. It’s the perfect side for backyard barbecues, potlucks, or even a simple family dinner. To make it extra inviting, garnish each serving with a sprig of fresh basil, and drizzle a little extra olive oil on top.
Make Ahead and Storage
If you’re planning to make it ahead, this salad holds up surprisingly well in the fridge. Enjoy leftovers within 2 days for the best experience. However, I find that the flavors meld even better after sitting for a little while, making it just as delightful the next day! For long-term storage, you might want to keep the avocado separate until you’re ready to serve to avoid browning. I wouldn’t recommend freezing this salad, as none of the textures would survive the thawing process.
FAQ
- Can I make this gluten-free? Absolutely! All the ingredients in this salad are naturally gluten-free, perfect for anyone needing to avoid gluten.
- What if I don’t have cherry tomatoes? No problem! Any variety of tomato can work; just chop them into similar-sized pieces for consistency.
- Can I use an air fryer or slow cooker instead? This recipe is designed for fresh enjoyment without those appliances, but you can grill the corn if you desire a smoky flavor!
I truly hope this Summer Salad With Corn, Strawberries & Avocado brings as much joy to your table as it does to mine. It’s refreshing, colorful, and oh-so-delicious! Let me know how it turns out — I’d love to hear from you!
Summer Salad With Corn, Strawberries & Avocado
Ingredients
Fresh Produce
- 1 ear corn husks removed
- 1 long English cucumber chopped
- 2 cups cherry tomatoes (vine-ripened if possible!)
- ½ avocado cubed
- 2 cups fresh strawberries quartered
- ½ cup fresh basil chopped
- ⅓ cup crumbled feta
- ½ a lemon juice only
- 2 Tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add the ear of corn or place it in a steamer basket. Cover and steam for 5 minutes.
- While the corn steams, chop the strawberries, cherry tomatoes, cucumber, and avocado. Crumble the feta and chop the basil.
- After steaming, cool the corn slightly, then slice off the kernels and place them in a bowl.
- In a large salad bowl, combine the corn, strawberries, cherry tomatoes, cucumber, and avocado. Add feta, basil, olive oil, lemon juice, salt, and pepper. Toss to combine.
- Enjoy immediately or chill in the fridge for 30 minutes.