Summer Corn Salad

Using just six ingredients, you can make this fresh and flavorful Summer Corn Salad that has all the bright and juicy flavors of the season. Freshly blistered corn, ripe and juicy tomatoes, and creamy avocado combine with shaved ricotta salata and are all tossed in our favorite Basil Vinaigrette. It’s the perfect use for fresh sweet corn (along with our Korean Corn Cheese and Jalapeno Corn Cakes).
This is the perfect side dish salad for any summer dinner, but we especially love serving it with BBQs or anytime the grill gets fired up. While there are plenty of ways to blister corn on the cob, this recipe takes just ten minutes to toss together after you’ve grilled a few ears of sweet corn. Next time you’re craving a sweet, crunchy, creamy, and tangy summertime side dish, just whip together this quick and easy summer corn salad! 

How to Make Summer Corn Salad

Ingredients

Process

1. Arrange all salad ingredients into a large serving bowl or platter.
2. Drizzle a few tablespoons of vinaigrette over the salad. Toss together. Drizzle more vinaigrette over the salad and serve.

How to Blister Corn

Blistering corn for this is a simple technique that can be done in a number of ways but should definitely not be skipped! Adding enough heat to slightly char the corn enhances the natural sweetness while adding a smoky, deep flavor that takes this dish over the top. Here are a few ways you can easily blister your corn for the perfect smoky char:

• On the grill. Preheat the grill and lightly brush the corn with olive oil. Place the corn directing on the grill grates and allow it to cook for 8-10 minutes, turning occasionally so each side is evenly charred. 
• With a kitchen torch. Place the corn cobs on a heat-resistant surface and hold the torch 3-4 inches away. Move the flame back and forth down the cob, turning it as it chars so that each side is even. Take care to move the torch quickly enough so that the corn doesn’t burn. 
• Under the broiler. Turn your oven broiler to high and lightly brush the corn with olive oil. Place foil on a baking sheet and top with the shucked corn cobs. Place the sheet under the broiler and watch closely, turning the corn every 2-3 minutes so that each side gets evenly blistered. 
• On the stove. To blister your corn on the stove, heat a cast iron skillet over medium-high heat. Brush the corn with olive oil and place on the skillet. Gently turn the corn every 2-3 minutes so that each side is evenly charred and blistered. 

Prep Ahead and Storing Instructions

While this salad is best when eaten fresh or within 24 hours, you can easily prep different elements so that it’s even easier to toss together before serving. 

• You can make the corn ahead of time by blistering it with your chosen method, cutting it from the cobb, and storing it in an airtight container in the refrigerator for up to 2 days. 
• Prepare the basil vinaigrette up to three days ahead of time and store it in an airtight container in the refrigerator. 
• You can combine the corn, cherry tomatoes, and red onion up to a day ahead of time. Just add the avocado and basil vinaigrette right before serving. 

Store any leftovers in an airtight container in the refrigerator and eat within 24 hours for the best flavor and texture. 

Variations for Summer Corn Salad

• Add protein: Mix grilled and diced chicken or steak into this salad or top with grilled shrimp. 
• Mix in beans: For a more filling and fiber-filled salad, add drained and rinsed black beans. 
• Make it spicy: For a little extra kick, add diced jalapeno peppers or a pinch of chili powder. 
• Add fruit: Mango and pineapple go surprisingly well with blistered corn––add a third to a half cup of diced fruit to the mix. 
• Make it crunchy: For a fun contrast in texture, add a handful of toasted sunflower seeds or pumpkin seeds. 
• Change up the cheese: Instead of ricotta salata or feta, try cojita, goat cheese, or little mozzarella pearls. 
• Add some starch: For a more filling summer salad, add a cup of cooked grains, like quinoa, rice, couscous, or farro.  

What to Serve with Our Corn Salad

Corn salad is the perfect fresh side dish to serve alongside any BBQ or summer dinner. Try it with these recipes for a perfectly paired combo. 

• BBQ Pulled Pork Sandwiches
• Cilantro Lime Grilled Chicken Wings
• Grilled Peach and Burrata Crostini
• Shrimp and Steak Surf n’ Turf
• Grilled Skirt Steak Salad
• Baja Fish Tacos
• Grilled Zucchini Tacos

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