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Sweet Corn Salad

A vibrant and refreshing salad featuring charred sweet corn, creamy avocado, tangy lime, and salty feta, perfect for summer BBQs and casual gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American, Tex-Mex
Servings 4 servings
Calories 240 kcal

Ingredients
  

For the Base

  • 4 ears fresh sweet corn, husks removed Use fresh ears for best texture and flavor.
  • 1 large avocado, diced into ½-inch cubes Choose a ripe but firm avocado for best results.
  • 1 medium red bell pepper, finely chopped Any color bell pepper works, orange or yellow keep the salad sweeter.
  • ½ small red onion, thinly sliced Soak in cold water for milder flavor if desired.
  • ¼ cup fresh cilantro leaves, roughly chopped Can be substituted with flat-leaf parsley.

For the Dressing & Seasoning

  • 3 tablespoons extra virgin olive oil Use extra virgin for flavor.
  • 2 tablespoons fresh lime juice
  • ½ teaspoon chili powder (optional) Add for warmth; can use smoked paprika instead.
  • ½ teaspoon kosher salt Adjust to taste.
  • ¼ teaspoon freshly ground black pepper

To Finish

  • ¼ cup crumbled feta cheese Can substitute with goat cheese or omit for dairy-free.

Instructions
 

Preparation

  • Remove husks from the corn. Finely chop the red bell pepper, thinly slice the red onion, roughly chop the cilantro, and dice the avocado into ½-inch cubes. Keep the avocado separate until just before folding in.

Charring the Corn

  • Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil and spread to lightly coat the pan. Add the ears of corn and cook, turning occasionally, for 8–10 minutes until about 60% of the kernels show browning.

Combining the Veggies

  • While the corn chars, combine the chopped red bell pepper, thinly sliced red onion, and roughly chopped cilantro in a large bowl.

Making the Dressing

  • When the corn is charred, let it cool briefly, then carefully cut the kernels off the cobs into the large bowl with the peppers, onion, and cilantro. In a separate bowl, whisk the remaining olive oil with lime juice, then add optional chili powder, kosher salt, and black pepper.

Tossing and Finishing

  • Pour the dressing over the corn and vegetable mix. Toss gently to combine. Fold in the diced avocado and crumbled feta cheese just before serving.

Rest and Serve

  • Let the salad rest for 5 minutes at room temperature before serving to allow flavors to meld. Garnish with extra cilantro leaves and additional feta if desired.

Notes

Best made just before serving to keep the avocado fresh. You can prep components ahead but assemble right before serving.
Keyword Fresh Salad, Summer Salad, Sweet Corn Salad, Vegetarian Salad