Summer Corn Salad

This is by far one of my favorite summer dishes. Simple, with minimal cooking, yet so versatile! Can’t take the jalapeno heat? Use a sweet pepper! Prefer cotija cheese over feta? Enjoy this salad for lunch or use it as a side at your next grill out. Serves 8.



  • 4 cobs sweet corn grilled & removed from the cob
  • 1 cucumber diced
  • 1 jalapeno, seeded and diced
  • 1-2 avocados peeled, pitted, and cubed
  • 1 cup tomato diced
  • ⅓ cup red onion diced
  • feta cheese


  • ¼ cup of fresh cilantro, basil, parsley finely chopped
  • Salt and Pepper, to taste
  • 2 cloves garlic minced
  • ¼ cup olive oil
  • 1 tablespoon lime juice
  • Lime zest
  • 1 ½ teaspoon honey
  • 1 ½ tablespoon red wine vinegar


  • 1 Grill corn cobs for 10-15 minutes on medium-high heat.
  • 2 Combine all dressing ingredients, whisk, and refrigerate.
  • 3 Prepare and cut all vegetables.
  • 4 Combine tomatoes, cucumbers, jalapenos, sweet corn, avocado, and red onion in a big bowl.
  • 5 Whisk dressing then drizzle over corn salad.
  • 6 Mix and serve. Garnish with feta or fresh herbs.

Adapted from:


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