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Corn Salad with Easy Lime Vinaigrette

Corn salad with easy lime vinaigrette—bright fresh corn mixed with tomatoes, avocado, and cilantro, then dressed with a zesty lime oil-honey dressing. Chill for 30 minutes so the flavors meld and the salad stays crisp for a summer BBQ side.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican-American
Ingredients Method Notes

Ingredients
  

Corn salad
  • 4 cup corn kernels Use fresh or grilled and cooled.
  • 1 pint (16 oz) cherry tomatoes Halved.
  • 1 avocado Diced.
  • 0.25 cup red onion Finely diced.
  • 0.25 cup fresh cilantro Chopped.
Lime vinaigrette
  • 0.25 cup lime juice
  • 0.25 cup olive oil
  • 1 tsp honey
  • 0.5 tsp cumin
  • salt To taste.
  • pepper To taste.

Method
 

Assemble the corn salad
  1. Combine corn kernels, cherry tomatoes, avocado, red onion, and fresh cilantro in a large bowl, so the colors are evenly distributed.
  2. Whisk lime juice, olive oil, honey, cumin, salt, and pepper together until the vinaigrette looks uniform and glossy.
  3. Pour the vinaigrette over the corn mixture and toss gently until everything is lightly coated.
Chill and finish
  1. Refrigerate the salad for 30 minutes, uncovered or lightly covered, so flavors meld and the dressing clings to the corn.
  2. Toss again right before serving and serve chilled, with any pooled juices evenly redistributed.

Notes

For the brightest flavor, use corn kernels that are fully cooled if grilled, and keep the avocado fresh by adding it to the salad at assembly time. Store covered in the refrigerator up to 2 days; the salad is best within 24 hours for the creamiest avocado texture. Freezing is not recommended. If you prefer dairy-free, keep the recipe as written (it is naturally dairy-free); for a low-sugar option, swap honey for an equal amount of sugar-free honey substitute.