Let’s rewind to about 2 weeks ago. We experienced the hottest days of summer. At the exact same time my AC decided to go wonky. Cooking over a hot stove for an extended time was the last thing I wanted to do so I opted for a light meal that could last me a few days . A meal that I could pair with protein. The result was the 10 Ingredient Sweet Corn Salad.
Can I just tell you how much of a life saver this was? I did hardly any cooking for myself or the good ol blog (and it really put me behind schedule, btw). Do you know how hard it is to cook and taking pictures when your house is 90 plus degrees inside?
Sweet Corn Salad is an easy meal that can be used as a side dish or be the main if you so wish. All it takes is 10 easy ingredients.
HOW TO MAKE SWEET CORN SALAD
Start with a large pot. I used an enameled dutch oven. Heat the large pot with water (just enough to cover the corn). Add sweet corn to the pot. Boil for 3 minutes. Remove corn from the pot and submerge in cold ice water. Let corn sit in ice water until it cools completely. Remove corn and then shuck with a knife or shucking utensil. Place corn in a large bowl. Set aside
Next up is to prepare the other items. Chop cucumbers into quarter inch pieces. Prepare grape tomatoes by cutting them in half. Julienne red onion to make bite sized pieces. Slice the avocado into mini chunks and chop cilantro. Add all of these ingredients to the large bowl with corn. Lastly add garlic powder, salt, and drizzle lime juice and olive oil. Mix with spoon until well combined. Store left over corn salad in an air tight container for up to a week. Be mindful that avocado may start to brown.
If ears of corn are not feasible you can substitute canned corn.
10 Ingredient Sweet Corn Salad
Ingredients
- 4 ears sweet corn
- 1 large cucumber
- 1 cup grape tomatoes
- ¼ cup red onion
- 1 whole avocado
- ½ cup fresh cilantro
- 3 tablespoon lime juice
- 3 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼-1/2 teaspoon salt
Instructions
- Heat a large pot of water until boiling. Add sweet corn. Cook corn for 3 minutes. Remove corn and submerge in cold ice water. Let corn sit in ice water until it cools. Remove corn and then shuck with a knife or shucking utensil. Place corn in a large bowl. Set aside.
- Chop cucumber into quarter inch pieces, cut red grape tomatoes in half, julienne red onion, slice the avocado, and chop cilantro. Add cucumber, grape, onion, avocado, and cilantro to large bowl with corn. Add to bowl with corn. Lastly add garlic powder, salt, and drizzle lime juice and olive oil. Mix with spoon until well combined.
Notes
Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.
Great salad. Made it to serve along side tacos for dinner but I could also see myself eating this for lunch on its own. My husband loved it also and used it on his tacos.