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Corn Salad Recipe
This easy, no-bake Corn Salad Recipe brings together grilled corn, black beans, and creamy avocado in a zesty lime dressing for a vibrant, healthy summer side dish.
I’ve always thought a great salad tells a story—this one whispers of sun-warmed fields and backyard barbecues. Corn Salad is more than a side; it’s a celebration of fresh summer bounty. Each golden kernel pops with sweetness, while black beans add protein and fiber (about 7 g per serving, according to USDA data), making it hearty yet light. Inspired by Mexican street flavors and my late mother’s love of simple, colorful dishes, I serve this at picnics, potlucks, even lazy weeknight dinners. You’ll find it easy, fresh, and bursting with texture—perfect for vegetarians and anyone craving a healthy boost.
Why You’ll Love This Recipe (H2)
- No oven needed—just a hot grill or grill pan.
- Ready in under 30 minutes, including chopping.
- Vibrant summer colors that make any plate pop.
- Vegetarian and gluten-free, crowd-pleasing for diverse diets.
- Loaded with fiber and healthy fats (avocado, olive oil).
- Zesty lime dressing is dairy-free and naturally bright.
- Adaptable: swap black beans for chickpeas or add grilled shrimp.
- Perfect make-ahead salad—flavors meld deliciously overnight.
Ingredients (H2)
• 4 ears fresh sweet corn, husked (or 3 cups frozen kernels, thawed)
• 1 (15 oz) can black beans, rinsed and drained (Eden Organic or your favorite brand)
• 1 large avocado, diced (choose firm but ripe Haas for creaminess)
• 1 small red bell pepper, finely chopped (for sweetness and crunch)
• ½ cup red onion, minced (soak in cold water for 5 minutes to tame the bite)
• ¼ cup fresh cilantro, chopped (parsley works too)
• 2 tablespoons extra-virgin olive oil (cold-pressed for best flavor)
• Juice of 2 limes (about 3 Tbsp)—don’t substitute bottled if you can help it
• 1 teaspoon honey or agave (optional, balances lime’s tang)
• ½ teaspoon ground cumin (adds a warm, smoky note)
• Salt and pepper to taste (start with ½ tsp salt)
Directions (H2)
- Grill the corn. Preheat a grill or grill pan over medium-high heat. Brush ears lightly with oil and cook 10–12 minutes, turning every 2 minutes until you see charred spots. (Tip: don’t skip the charring—those caramelized bits boost sweetness.)
- Cut off kernels. Let the corn cool slightly, then stand each ear up and slice downward with a sharp knife. Transfer kernels to a large mixing bowl.
- Prep the mix-ins. Add black beans, diced avocado, red bell pepper, and red onion to the bowl. Gently toss to combine—mashing a few avocado pieces gives creaminess.
- Whisk the dressing. In a small jar or bowl, whisk lime juice, olive oil, honey, cumin, salt, and pepper until emulsified. Taste and adjust—some folks like an extra squeeze of lime for punch.
- Combine and chill. Pour dressing over the salad and toss until everything’s coated. Cover and refrigerate at least 10 minutes (or up to overnight) so flavors marry.
- Serve and garnish. Before plating, stir in fresh cilantro and give one last taste—sometimes a pinch more salt makes all the difference.
Servings & Timing (H2)
Yield: Serves 6 as a side Dish
Prep Time: 20 minutes
Chill Time: 10–15 minutes (flavors deepen the longer it rests)
Total Time: 30–35 minutes
Variations (H2)
• Spicy Kick: Stir in 1 diced jalapeño or a pinch of cayenne.
• Tex-Mex Twist: Swap cilantro for ¼ cup chopped scallions and add shredded cheddar.
• Protein Boost: Mix in ½ cup grilled shrimp or cubed chicken breast.
• Mediterranean Style: Replace beans with chickpeas, add feta crumbles, and oregano.
• Vegan Swap: Use agave in place of honey and toss in roasted sweet potato cubes.
• Crunch Factor: Top with toasted pepitas or crushed tortilla chips just before serving.
Storage & Reheating (H2)
Store in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly—toss it again or add a spritz of lime juice before serving. This salad isn’t meant to be reheated; just let it sit at room temperature for 10 minutes to soften the avocado and relax the flavors. For make-ahead ease, prep the dressing and chop the veggies separately, then combine on the day you need it.
Notes (H2)
• I found that lightly charring the corn brings out its natural sugars—don’t skip this step unless you’re in a hurry.
• For extra creaminess, leave a few avocado chunks slightly mashed in the mix.
• If you prefer a milder onion note, soak the minced red onion in ice water for 5 minutes, then drain.
• Taste and adjust salt and lime juice right before serving—you may need a final tweak.
• Using fresh lime juice vs. bottled makes a noticeable difference; it’s worth the extra squeeze.
FAQs (H2)
Q: Can I use frozen corn instead of fresh?
A: Absolutely—thaw the kernels in cold water, drain, then sauté quickly in a hot pan for a bit of char.
Q: Is this salad gluten-free?
A: Yes, all main ingredients are naturally gluten-free. Just double-check any added toppings like chips.
Q: How can I make it spicier?
A: Add finely chopped jalapeños, a dash of cayenne, or hot sauce to taste—start small and build.
Q: Will the avocado turn brown?
A: Slight browning is normal; keep the salad covered and add a squeeze of lime before serving to freshen it.
Q: Can I double the recipe?
A: Sure thing—just toss everything in a larger bowl and whisk extra dressing.
Q: What’s the shelf life?
A: Up to 3 days refrigerated; beyond that, the avocado texture softens and flavors mellow too much.
Q: Any tips for meal-prepping?
A: Store the dressing separately and combine just before serving to keep ingredients crisp and bright.
Q: Can I grill the corn indoors?
A: Yes—use a ridged grill pan or cast-iron skillet on the stovetop for excellent char marks.
Conclusion (H2)
This Corn Salad Recipe is your go-to for easy, vibrant summer side dishes—no oven required, just fresh ingredients and a quick toss. Give it a whirl at your next backyard gathering, and don’t forget to share your tweaks or photos in the comments below. If you loved this, you might also enjoy my Grilled Veggie Pasta Salad or Tangy Cucumber Tomato Salad—both perfect for sunny afternoons!
Corn Salad Recipe
Ingredients
- 4 ears fresh sweet corn, husked (or 3 cups frozen kernels, thawed)
- 1 (15 oz) can black beans, rinsed and drained (Eden Organic or your favorite brand)
- 1 large avocado, diced (choose firm but ripe Haas for creaminess)
- 1 small red bell pepper, finely chopped (for sweetness and crunch)
- ½ cup red onion, minced (soak in cold water for 5 minutes to tame the bite)
- 1/4 cup fresh cilantro, chopped (parsley works too)
- 2 tablespoons extra-virgin olive oil (cold-pressed for best flavor)
- Juice of 2 limes (about 3 Tbsp)—don’t substitute bottled if you can help it
- 1 teaspoon honey or agave (optional, balances lime’s tang)
- ½ teaspoon ground cumin (adds a warm, smoky note)
- Salt and pepper to taste (start with ½ tsp salt)
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush ears lightly with oil and cook 10–12 minutes, turning every 2 minutes until you see charred spots.
- Let the corn cool slightly, then stand each ear up and slice downward with a sharp knife. Transfer kernels to a large mixing bowl.
- Add black beans, diced avocado, red bell pepper, and red onion to the bowl. Gently toss to combine—mashing a few avocado pieces gives creaminess.
- In a small jar or bowl, whisk lime juice, olive oil, honey, cumin, salt, and pepper until emulsified.
- Pour dressing over the salad and toss until everything’s coated. Cover and refrigerate at least 10 minutes (or up to overnight) so flavors marry.
- Before plating, stir in fresh cilantro and give one last taste—sometimes a pinch more salt makes all the difference.
Notes
• For extra creaminess, leave a few avocado chunks slightly mashed in the mix.
• If you prefer a milder onion note, soak the minced red onion in ice water for 5 minutes, then drain.
• Taste and adjust salt and lime juice right before serving—you may need a final tweak.
• Using fresh lime juice vs. bottled makes a noticeable difference; it’s worth the extra squeeze.
