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.

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!

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.)

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.

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!

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