skip to main content Choose or Change Homestore Show menu
Bowl of Summer Corn Salad

Serves: 8

Ingredients

Salad

  • 6 ears of corn, shucked
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp smoked paprika
  • 1 medium red onion, diced
  • 1 large red bell pepper, diced
  • 1 cup cherry tomatoes, sliced
  • 1 large ripe avocado, diced

Dressing

  • 4 tbsp olive oil
  • 6 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • juice of 1 lime
  • salt and pepper, to taste

Directions

  1. Combine and whisk all ingredients for the dressing in a medium bowl; set aside.
  2. Boil the ears of corn for 5 minutes.
  3. Remove ears of corn from water, brush with olive oil, then sprinkle thoroughly with salt, pepper and smoked paprika.
  4. Place ears of corn on a heated grill, rotating each ear until golden brown on all sides.
  5. Allow corn to cool and slice kernels from the cob into a mixing bowl.
  6. Add the remaining ingredients to the mixing bowl, drizzle with the desired amount of dressing, and toss to combine.
  7. Refrigerate until ready to serve.