Thursday, May 13, 2021


Don’t let the name fool you, this Summer Corn Salad definitely can (and should be!) enjoyed all year round!  It’s a fresh corn salad made with onion, bell pepper, avocado, and…..corn!  Fresh or frozen corn will work!


  • ▢6-8 ears corn
  • ▢2 Tbsp olive oil
  • ▢1/2 red onion , diced
  • ▢1/2 red bell pepper , diced
  • ▢1 avocado , seeded, peeled and chopped


  • ▢4 Tbsp olive oil
  • ▢6 Tbsp apple cider vinegar
  • ▢1 tsp sugar
  • ▢1 tsp dijon mustard
  • ▢juice from 1 lime
  • ▢salt and pepper


  • Whisk dressing ingredients together and set aside.
  • Add 1-2 inches of water to a large skillet. Bring to a boil. Add shucked corn ears and cook for 3-4 minutes, rotating to cook on all sides. Drain water.
  • Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
  • Allow the corn to cool and then cut corn off of the cob and add to a bowl. Add remaining salad ingredients and drizzle with desired amount of dressing (you may not use it all). Toss to combine. Refrigerate until ready to serve.
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