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A bowl of corn salad with avocado and tomato, all tossed in a lime dressing.
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Corn Salad

This corn salad is filled with sweet corn kernels, avocado, tomato, jalapeno and red onion, all tossed in a zesty cilantro lime dressing. An easy and colorful side dish that pairs well with chicken, beef and seafood.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 6
Calories 269kcal
Author Sara Welch

Ingredients

For the salad

  • 4 cups corn kernels can be fresh, canned or thawed from frozen
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely diced
  • 1 jalapeno remove seeds and ribs, then mince finely
  • 1 avocado chopped

For the dressing

  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1/3 cup cilantro leaves chopped, plus more for garnish if desired

Instructions

For the salad

  • Place the corn kernels, cherry tomatoes, red onion, jalapeno and avocado in a large bowl.

For the dressing

  • In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, pepper and cilantro.
  • Pour the dressing over the corn mixture and toss gently to coat. Serve immediately, garnished with additional cilantro if desired.

Video

Notes

Make ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.

Nutrition

Calories: 269kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Sodium: 216mg | Potassium: 401mg | Fiber: 5g | Sugar: 8g | Vitamin A: 404IU | Vitamin C: 17mg | Calcium: 14mg | Iron: 1mg