Fresh Corn Salad

Fresh Corn Salad | Pinky's PantryI love corn. I love it boiled, baked, grilled, on the cob, off the cob, plain, or with butter and seasonings. Any way you fix it, it’s all yummy to me. And I found a really easy way to shuck corn that gets rid of every bit of silk, too. You can watch how to do it here. Who knew?

I first tried this salad at a party at my sister’s house. It was made by Nadja, a friend of my sister, who got the original recipe from Epicurious. It’s easy and delicious. The lime juice imparts a bright flavor that’s so refreshing on a hot summer’s day. It’s no wonder this tasty salad has fast become a family favorite.
Fresh Corn Salad | Pinky's Pantry


  • 2 cups cooked corn kernels, cut from cob
  • 1 avocado, cut into 1/2-inch cubes
  • 1 pint cherry tomatoes, cut in half
  • 1/2 cup finely diced red onion
  • 1/4 cup chopped cilantro
  • 2 tbsp. olive oil
  • juice of 1 whole lime
  • grated lime zest from the lime
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  1. Combine corn, avocado, tomatoes, red onion and cilantro in a large bowl.
  2. In another bowl, mix together the rest of the ingredients to make the dressing.
  3. Pour the dressing over the salad and toss gently.

P.S. – You’re right, there is NO avocado in the salads pictured. I completely forgot to add the avocado before I took the photos and after I tossed the avocado in, the family devoured the salad before I could take new pictures. Sigh…. Oh well…. You get the picture (pun intended).


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