Variation
Add black beans and bell peppers for a hearty southwestern variation.
Salad · Side Dish · Vegetarian · American
Corn Salad With Jalapeno Lime Dressing
This vibrant corn salad features charred sweet kernels, creamy avocado, and a zesty jalapeno lime dressing for the perfect summer side dish.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Aromatic Base
- 1
Prep the Aromatics
Soak the diced red onion in cold water for 5 minutes to mellow the sharp bite, then drain and pat dry.
Tip: This step ensures the onion flavor doesn't overwhelm the delicate sweetness of the corn.
Vinaigrette
- 1
Whisk the Dressing
In a small glass jar, combine olive oil, lime juice, minced jalapeno, garlic, honey, and cumin.
Tip: Shake vigorously until the honey is fully dissolved and the oil is emulsified.
How to Make Corn Salad With Jalapeno Lime Dressing
Total time: 25 min · Yields 6 servings
- 1
Char the Corn
Place the corn ears directly over a medium-high grill flame or in a dry cast iron skillet. Rotate every 2 minutes until kernels are tender and charred in spots, about 8 to 10 minutes total.
- 2
Remove Kernels
Allow the corn to cool slightly until it can be handled. Stand each ear upright in a large bowl and use a sharp knife to slice downward, stripping the kernels from the cob.
- 3
Combine Vegetables
To the bowl of corn, add the halved cherry tomatoes, sliced radishes, drained red onion, and chopped cilantro. Toss gently to distribute the ingredients evenly.
- 4
Dress the Salad
Pour the jalapeno lime dressing over the vegetables. Toss thoroughly so every kernel is coated in the vinaigrette.
- 5
Add Final Accents
Gently fold in the diced avocado and crumbled feta cheese. Mix carefully to avoid mashing the avocado or breaking the feta into too small of a powder.
- 6
Season and Serve
Taste the salad and add salt or more lime juice if needed. Serve immediately at room temperature for the best flavor profile.
Chef's Tips
- If using frozen corn, thaw it completely and sear it in a hot skillet with a teaspoon of oil to achieve the charred effect.
- For a creamier version, add a tablespoon of Greek yogurt or sour cream to the dressing ingredients.
- Wait to add the avocado until just before serving to prevent it from browning.
What to Serve with Corn Salad With Jalapeno Lime Dressing
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as a vibrant side for grilled fish or steak.
- Use as a topping for fish tacos or grain bowls.
- Enjoy as a light vegetarian lunch with toasted sourdough.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap feta for Cotija cheese to lean into a Mexican street corn profile.
Variation
Replace cilantro with fresh mint or basil for a different herbal note.
Storage & Reheating
Store leftovers in an airtight container for up to 2 days. Note that the avocado will soften and the corn may lose some crunch over time.
Further reading
Frequently asked questions
Can I make this corn salad ahead of time?
Yes, you can prep the corn and dressing up to 24 hours in advance. Combine them and add the avocado, feta, and fresh herbs just before serving.
Is the jalapeno lime dressing very spicy?
It has a mild to medium kick. To minimize heat, remove all seeds and white membranes from the jalapeno before mincing.
Can I use canned corn for this recipe?
Canned corn works in a pinch. Drain it thoroughly and pat dry before charring it in a hot skillet to develop flavor.
What is the best way to cut corn off the cob?
Invert a small bowl inside a larger bowl. Balance the cob on the small bowl; as you cut, the kernels will fall into the larger bowl instead of bouncing off the counter.
How do I pick the best corn for a corn salad?
Look for husks that are bright green and slightly damp. Feel the kernels through the husk; they should be plump and go all the way to the tip.
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