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Fresh Make-Ahead Corn Salad Recipe for Easy Summer Entertaining

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A fresh, make-ahead corn salad perfect for summer entertaining, combining sweet corn, crisp veggies, and a tangy, lightly spiced dressing. Easy to prepare and a crowd-pleaser that tastes better the next day.

Ingredients

Scale
  • 4 ears of fresh corn, husked and kernels cut off (about 3 cups)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 small red bell pepper, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 ripe avocado, diced (optional)
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Prepare the corn by carefully cutting the kernels off the 4 ears of fresh corn using a sharp knife, yielding about 3 cups of kernels. (About 10 minutes)
  2. Chop the vegetables: halve 1 cup of cherry tomatoes, dice 1 medium cucumber, finely chop 1 small red bell pepper, and dice 1/4 cup of red onion. Place all chopped veggies in a large mixing bowl. (5-7 minutes)
  3. Chop 1/2 cup of cilantro leaves and toss into the bowl. Parsley can be used as a substitute if preferred. (1-2 minutes)
  4. Make the dressing by whisking together 3 tablespoons of freshly squeezed lime juice, 2 tablespoons of olive oil, 1 teaspoon of honey, 1/2 teaspoon ground cumin, and salt and pepper to taste until smooth. (3 minutes)
  5. Pour the dressing over the corn and vegetables and toss gently to combine, ensuring everything is evenly coated. Fold in diced avocado last if using to avoid mashing. (2-3 minutes)
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. (At least 1 hour, up to 6 hours)
  7. Before serving, stir the salad gently and adjust seasoning with more salt, pepper, or lime juice if needed. Serve chilled or at room temperature. (2 minutes)

Notes

Use fresh corn for best sweetness and texture; frozen corn can be used if thawed and drained. Add avocado just before serving to prevent browning. For a vegan version, substitute honey with maple syrup or agave nectar. Salad can be made up to 6 hours ahead and kept refrigerated. Adjust seasoning after chilling as corn juices may dilute flavors. To speed chilling, place salad in freezer for 15 minutes if needed.

Nutrition

Keywords: corn salad, summer salad, make-ahead salad, easy side dish, fresh corn, summer entertaining, healthy salad, gluten-free salad, vegetarian salad, vegan option

Find it online: https://lyrafeast.com/fresh-make-ahead-corn-salad-recipe-for-easy-summer-entertaining/