Fresh Cold Corn Salad with Lime Vinaigrette

Fresh Cold Corn Salad with Lime Vinaigrette

Fresh Cold Corn Salad with Lime Vinaigrette

This cold corn salad features a delicious vinaigrette dressing up crunchy veggies and smooth, creamy avocado! It’s perfect on it’s own or over pork chops.

 

Cold Corn Salad with lime vinaigrette

Summertime means fresh salads, corn on the cob, and grilled meats for dinner, every night, all night. Summer food – I’m here for it.

This Fresh Corn Salad with Lime Vinaigrette combines two of my summer favorites into a light, refreshing salad. You could spoon this over lettuce and make a legit dinner salad with it.

Or it makes a great accompaniment to any grilled meat – teriyaki chicken, ribeye steaks, porkchops, pretty much anything you can think of!

fresh corn salad ingredients

Making the Fresh Corn Salad

This corn salad requires no oven time, so it’s a perfect summer dish. Plus, since it’s eaten cold, it’s great for any potlucks or parties, too.

Dump a bag of frozen corn into a microwave safe bowl and microwave for 2 minutes, just enough to take the frozen edge off. (You could also use 4-5 ears of corn, strip them and blanch the kernels for a few minutes.)

cut peppers for corn salad

Dice your bell peppers into bite-size pieces and add them to your corn.

Cube your white cheddar cheese; I used a goat’s milk cheddar from Trader Joe’s, and it is amazing. But any white cheddar will work! Toss your cheese cubes with your veggies.

If you’re serving the salad immediately, dice 1/2 an avocado and mix in carefully. If you’re making the salad ahead of time, do not add the avocado until right before serving. Otherwise, the avocado is going to turn brown and gross and your salad will not look appetizing.

 

Making the Lime Vinaigrette

The vinaigrette is super simple – I just used olive oil and vinegar.

Use your favorite white balsamic vinegar; my favorite is this Honey Ginger White Balsamic Vinegar. I literally use this balsamic in everything.

You can use a lime-infused olive oil or you can just use a plain EVOO mixed with 2 tsp. of lime juice.

Pour 1/2 c. of white balsamic vinegar and 1/3 c. of lime olive oil (or EVOO mixed with lime juice) into a container with a lid, like a mason jar. Seal tightly and shake for a minute or so to combine.

corn salad closeup

Serving the Salad

If you are serving the salad immediately, add in your diced avocado. Drizzle the dressing over the salad and stir gently to combine.

If you are making the salad ahead of time, store the salad in the refrigerator. Put your container of dressing in the refrigerator and shake it every hour or so (or whenever you remember) to help the ingredients to combine better.

Before serving add dressing and diced avocado.

Salt and pepper to taste, if needed.

 

Serving Suggestions for the Corn Salad

  • Spoon over torn lettuce leaves to make a fresh dinner salad.
  • Grill pork chops and then spoon corn salad over top as a garnish. Drizzle extra dressing over top of meat.
  • Use as a light corn dip and serve with tortilla chips for dipping.
  • Place a block of cream cheese in the middle of a large plate. Spoon corn salad over cream cheese. Serve with crackers and eat as a cheesy corn spread.

If you make these 2 Ingredient Pita Chips, please post a comment here! And if you post a picture on Instagram, tag me in it (@biscuitsandgrading)! I’d love to see your finished product!

Want to keep up with all the great recipes and parenting articles? Subscribe to make sure you never miss one (and get a freebie)!

Fresh Corn Salad with Lime Vinaigrette

A refreshing, light corn salad with cheese, avocado and a zesty lime vinaigrette

Servings: 8 servings
Ingredients
  • 1 bag (10 oz.) frozen corn
  • 1 red bell pepper
  • 1 orange bell pepper
  • 4 oz. block cheese, cubed
  • 1/2 avocado
  • 1/2 c. white balsamic vinegar
  • 1/3 c. lime olive oil (or olive oil + 2 tsp. lime juice)
Instructions
  1. Microwave your corn for about 2 minutes, just enough to take the frozen edge off.

  2. Dice the bell peppers and cube cheese and toss with corn.

  3. If serving immediately, dice your avocado and mix into your salad. (If serving later, dice avocado right before serving.)

  4. Make your vinaigrette: In a container with a tight top (like a mason jar), pour your balsamic vinegar, olive oil and optional lime juice. Close and shake vigorously for at least 1-2 minutes.

  5. Pour dressing over salad and mix lightly. Salt and pepper to taste if desired. Serve immediately.

Recipe Notes

If you are not serving the salad immediately, leave the dressing in the mason jar. Place in the fridge and shake every once in a while to help ingredients combine. Pour over salad just before serving. 

Written by

17 Comments

Leave a Reply

I’m Lisa – a married mama of one ninja-monkey toddler living in the cornfields of the Midwest. I’m so happy you’re sharing our journey with us! Here you’ll find family friendly recipes, kids/toddler related posts, and anything this mama is loving. I hope you also find a place of kindness and acceptance here. It takes a village, mamas!

Contact Me

Email Address
biscuitsandgrading@gmail.com

Instagram
Instagram has returned invalid data.
Show Buttons
Hide Buttons
BrandBacker Member Pepperjam Verification
%d bloggers like this: