Spicy-Sweet Corn Salad with Cilantro

Growing up, corn salad meant opening a can of corn, draining it, and mixing in some mayo. That’s just how we did it at home, and I never questioned it. My mother-in-law was the one who introduced me to fresh corn salad with cilantro at a summer barbecue, and I couldn’t believe what I’d been missing all those years.

The thing about fresh corn salad is that it’s actually easier than the canned version – you just need to know a couple of simple tricks. Once you try it this way, with crisp kernels and fresh cilantro, you might find yourself wondering why you ever reached for that can opener in the first place.

What Kind of Corn Should I Use?

Fresh sweet corn is your best bet for this salad, and during peak summer season, you’ll want to look for ears with bright green husks and golden silk that’s slightly brown at the tips. While yellow corn is the most common choice, white or bi-color corn will work just as well – they all bring their own subtle sweetness to the dish. If fresh corn isn’t available, frozen corn kernels can work in a pinch, though you’ll miss out on that fresh-off-the-cob sweetness and crunch. Just make sure your corn ears feel firm and heavy for their size, with kernels that are plump and tightly packed all the way to the tip of the ear.

Options for Substitutions

This fresh corn salad is pretty flexible and you can switch things up based on what you have in your kitchen:

• Fresh corn: If fresh corn isn’t in season, you can use frozen corn (about 3 cups). Just thaw and pat it dry, then quickly sauté it in a pan to get some nice color.
• Red bell pepper: Any color bell pepper works great here – yellow, orange, or even green. You could also try using cherry tomatoes for a different twist.
• Cilantro: Not everyone loves cilantro! Feel free to swap it with fresh parsley or basil if you’re in the cilantro-tastes-like-soap camp.
• Chives/scallions: These can be swapped with finely diced red onion or shallots – just use about 3 tablespoons instead.
• Sriracha: Any hot sauce works here – try Tabasco, sambal oelek, or even a pinch of cayenne pepper. Skip it altogether if you don’t like heat.
• Lime: Lemon juice and zest make a good substitute, though it will give a slightly different flavor profile. You’ll need about the same amount.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corn salad is overcooking the corn, which can leave it mushy instead of crisp-tender – cook it just until the kernels turn bright yellow and are easily pierced with a fork, about 3-4 minutes in boiling water. A common error is adding the avocado too early; instead, fold it in last to prevent browning and maintain its shape, and don’t forget to toss it with a bit of extra lime juice for protection. When it comes to seasoning, many cooks add all the sriracha at once, but it’s better to start with half the amount and adjust to taste since the heat level can intensify as the salad sits. For the best flavor, let the salad rest for 15-20 minutes before serving to allow the ingredients to meld together, but don’t let it sit for hours as the vegetables will release water and dilute the dressing.

What to Serve With Corn Salad?

This fresh and zesty corn salad makes an excellent sidekick to grilled meats – think juicy burgers, chicken breasts, or even fish tacos. Since it’s already got a Mexican-inspired flavor profile with cilantro and lime, it’s perfect alongside dishes like grilled carne asada or pulled pork tacos. For a vegetarian meal, try serving it with black bean burgers or adding some quinoa to make it more filling. You can also bring this to your next barbecue – it’s the kind of dish that sits well on a picnic table and tastes even better after the flavors have had time to mingle.

Storage Instructions

Keep Fresh: This corn salad is best enjoyed within 24 hours, but you can keep it in an airtight container in the fridge for up to 2 days. The avocado might darken a bit, but a squeeze of extra lime juice helps prevent this. Pro tip: if you’re making it ahead, add the avocado just before serving to keep it looking fresh.

Make Ahead: Want to prep this salad in advance? You can chop all the vegetables (except the avocado) and mix the dressing separately up to a day ahead. Store them in separate containers in the fridge, then combine everything with fresh avocado when you’re ready to serve. This way, all the ingredients stay crisp and fresh!

Leftovers: If you have leftovers, press a piece of plastic wrap directly onto the surface of the salad before putting the lid on your container – this helps prevent the avocado from browning. The vegetables might release some liquid as they sit, so just give everything a quick toss before serving again.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 8-10 g
• Fat: 24-28 g
• Carbohydrates: 40-45 g

Ingredients

• 4 ears of corn, husks and silk removed
• 1 red bell pepper, cored and sliced into large pieces
• 1/2 firm yet ripe avocado, peeled and diced (use the entire avocado if desired)
• 2 tablespoons finely diced chives or scallions
• 2 tablespoons finely chopped cilantro (or more, if preferred)
• Juice and zest from 1 lime (approximately 2 tablespoons juice and 1 teaspoon zest)
• 1 tablespoon olive oil
• 1/2 teaspoon hot sriracha sauce (adjust to taste)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Step 1: Grill and Prep Corn and Red Pepper

Start by heating your grill to medium-high heat.

Prepare the grill grates by spraying them with oil or using a paper towel dipped in canola or other vegetable oil.

Place the corn and red pepper pieces on the grill.

Grill them for about 8-10 minutes, turning occasionally to ensure they char evenly, until the veggies are tender-crisp.

Once done, stand each corn cob up in a bowl with a small inverted cup to keep it stable and use a sharp knife to cut the kernels off into the bowl.

If desired, dice the red pepper after grilling, and peel off the charred skin, though this step is optional.

Step 2: Make the Lime Vinaigrette

In a small cup, whisk together all the ingredients for the lime vinaigrette.

This will add a refreshing tang to your salad and enhance the flavor of the grilled vegetables.

Step 3: Assemble the Salad

In a medium bowl, combine the cooked corn kernels, diced red pepper, avocado, green onion, and cilantro.

Pour the prepared lime vinaigrette over the mixture.

Gently toss everything together until well combined.

Taste the salad and adjust the seasoning if necessary to suit your preference.

Step 4: Let Flavors Blend

If time permits, let the salad sit for 10-20 minutes either at room temperature or in the refrigerator.

This rest period allows the flavors to meld together for a more harmonious taste.

Serve and enjoy your fresh, vibrant salad!