Description
Summer Corn Salad made with grilled corn, avocado, bell pepper, onion, and a fresh tangy dressing. A bright and easy summer side dish perfect for BBQs and potlucks.
Ingredients
Scale
- 6–8 ears corn on the cob
- 2 tablespoons olive oil
- 1/4 red onion diced
- 1/2 red bell pepper chopped
- 1 avocado diced
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon dijon mustard
- salt and pepper
- juice from 1 small lime
Instructions
- Whisk olive oil, apple cider vinegar, sugar, Dijon mustard, lime juice, salt, and pepper together in a bowl to make the dressing.
- Add 1-2 inches of water to a large skillet and bring to a boil.
- Add corn and cook for 3-4 minutes rotating to cook evenly.
- Drain corn and brush lightly with olive oil.
- Grill corn on medium-high heat for several minutes turning until lightly charred.
- Allow corn to cool slightly then cut kernels from the cob.
- Add corn to a large bowl with diced onion, bell pepper, and avocado.
- Drizzle dressing over the salad and toss gently to combine.
- Serve immediately or chill briefly before serving.
Notes
- Make dressing up to 1 week ahead and store in the refrigerator.
- Chop vegetables except avocado 1-2 days ahead and keep refrigerated.
- Grill corn and cut kernels from cob up to one day ahead.
- Add avocado just before serving for best freshness.
- Frozen corn can be used by thawing and charring in a hot skillet.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 2g
- Sodium: 15mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg