Bright summer corn salad in a white bowl on a colorful striped clothI have made a version of this summer corn salad almost every week. Please try it while the corn is in season! I have been making this every week from farmer’s market corn, and I strongly advise you to give it a try! I even fired up the old food blog to share it! It’s that good!

Bright summer corn salad in a white bowl on a colorful striped cloth

Summer corn salad

Fresh summer corn pairs with bell peppers, cherry tomatoes, avocados and a simple dressing
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Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 ears corn fresh on the cob
  • 1 bell pepper red or orange, diced
  • 8 cherry tomatoes halved
  • 1/4 cup Cotija cheese grated, optional
  • 1 avocado diced, optional
  • 1/2 cup cilantro miinced, sub Italian flat-leaf parsley if you hate cilantro
  • 3 tbsp avocado oil
  • 1/2 limes juiced

Instructions
 

  • Cook the corn: Instant Pot— put 1 cup water in the bottom, place corn on steamer rack. Cook 10 minutes at high pressure, then quick release. Or steam corn on the stove for 10 minutes. Let cool.
  • Slice corn kernels off the cob, then add to a big bowl. Add all other ingredients and mix, adjusting the oil or lime juice, salt and pepper until it sings.