This Fresh Corn Off the Cob Salad is the dish you need to bring to summer potlucks and BBQs. I’ve been making this corn and avocado salad for several years and still haven’t found a summer salad or dip I love more! You can eat it as a salad by itself or with chips for an amazing dip. It’s so fresh and healthy, with a burst of garlic and fresh lime juice, sweet corn, juicy tomatoes, and creamy avocados… it’s seriously so good! If you’re keeping it lighter, you can omit the black beans.
Cook up the corn first, then cut the corn off the cob. Place into a bowl and chill, then mix with other chopped veggies. I wait to dress it until right before serving, so it stays crisp. I know you’ll love this Fresh Corn Off the Cob Salad!
Fresh Corn Off the Cob Salad
- 4-5 ears fresh corn
- 3 c. grape or cherry tomatoes, sliced in half
- 1/2 red onion, finely diced
- 2 avocados, cut into cubes
- 1 cucumber, diced
- handful, fresh cilantro (chopped)
- 2 c. black beans, strained (optional, use if making a dip for chips)
Garlic Lime Vinaigrette
- 2 tbsp. olive oil
- 2 tbsp. white vinegar
- juice of 1 lime
- 1 1/2 tsp. garlic salt
- 1/4 tsp. ground black pepper
Cook ears of corn in boiling water, then let cool. Cut corn off of cobs and refrigerate.
Meanwhile, dice other veggies and mix with corn once cooled. Always add avocados last after mixing, and combine gently so they don't get smashed.
Whisk together vinaigrette ingredients. Wait to dress until right before serving. Pour vinaigrette and gently fold it into salsa. Serve as a salsa with tortilla chips, or eat alone as a salad.