Save It Summer arrived at my farmer's market visit when I spotted corn so yellow it practically glowed, stacked next to tomatoes that smelled like actual sun. I grabbed a few ears without much of a plan, wandered past the avocados, and suddenly realized I had the makings of something simple and bright. That afternoon, standing in my kitchen with these ingredients spread across the counter, I understood why this salad became my go-to when friends dropped by unannounced.
I made this for a potluck on the Fourth of July, and it was the first thing gone. A friend asked for the recipe while still chewing, which was when I realized I'd accidentally created something people genuinely wanted more of. She's made it dozens of times since, always texting me photos, and I love that this salad somehow became our thing.
Ingredients
- Fresh corn kernels (2 cups from about 3 ears): The sweetness here is non-negotiable—look for corn with silk that's still slightly damp and kernels that pop when you press them.
- Cherry tomatoes (1½ cups, halved): These little guys hold their shape better than sliced tomatoes and burst with concentrated flavor in every bite.
- Ripe avocado (1, diced): The key word is ripe but not mushy—it should yield gently to pressure and slice like butter without falling apart.
- Red onion (¼ cup, finely diced): The sharp bite here balances everything sweet, but mince it small so the flavor distributes rather than dominates.
- Fresh cilantro (¼ cup, chopped): This is the flavor bridge that ties everything together, though parsley works if cilantro isn't your thing.
- Extra-virgin olive oil (2 tablespoons): Don't skimp here—good olive oil makes the whole dressing sing instead of just existing.
- Fresh lime juice (2 tablespoons from about 1 lime): Bottled lime juice will work in a pinch, but fresh juice brings an alertness that bottled can't quite match.
- Honey or maple syrup (½ teaspoon): Just a whisper to round out the acidity and let the corn's natural sweetness shine.
- Sea salt (½ teaspoon) and freshly ground black pepper (¼ teaspoon): Taste as you go—these amounts are a starting point, not gospel.
Instructions
- Prep your corn:
- If you're using fresh corn, bring salted water to a boil and drop the kernels in for just two minutes—you want them barely cooked through, still crisp. Drain and run them under cold water immediately so they stop cooking and stay bright yellow.
- Build the salad:
- Toss the corn, tomatoes, avocado, red onion, and cilantro together in a large bowl, being gentle enough that the avocado stays in pieces rather than becoming mashed.
- Make the dressing:
- Whisk the olive oil, lime juice, honey, salt, and pepper in a small bowl until it emulsifies slightly and looks cohesive. This takes about thirty seconds of real attention.
- Bring it together:
- Pour the dressing over everything and toss gently but thoroughly, making sure each piece gets coated. Taste a bite and adjust the salt or lime to your preference.
- Serve right away:
- This salad is at its best within minutes of assembly, while the corn still feels fresh and the avocado hasn't darkened.
Save It 
Save It My neighbor brought over her elderly mom one afternoon, and the three of us sat on the porch eating this salad with cold drinks, not talking much, just enjoying the quiet and the fact that summer had finally shown up. That's when I realized this isn't just food—it's a moment that tastes right.
The Fresh Corn Question
You'll sometimes see recipes that skip cooking the corn entirely, but I learned early on that raw corn kernels can taste a little starchy and incomplete. Those two minutes in boiling water unlock something sweeter and softer without turning them into mush. If you grab pre-cooked corn from the frozen section, you're already ahead—just thaw and skip the cooking step entirely.
When to Add Heat
The original recipe is bright and mild, but I've started dicing a jalapeño into mine when I'm feeling the mood. Seed it first unless you like real heat, and add it sparingly so people can taste the salad underneath. A tiny pinch of red pepper flakes does the same job if you don't have fresh peppers on hand.
Making It a Full Meal
This salad is technically a side dish, but it becomes a meal when you pair it with something else. I've served it alongside grilled chicken, crumbled into tacos, or even spooned onto a bed of greens with cotija cheese scattered on top. Sometimes I add a handful of black beans for protein and earthiness, which stretches the recipe further and makes it more substantial.
- Grilled fish or shrimp would be a natural pairing if you're leaning toward seafood.
- Sprinkle cotija or feta on top if you want something creamy and salty without buying extra ingredients.
- Make it heartier by stirring in cooked black beans or chickpeas right before serving.
Save It 
Save It This salad has become my answer to "what should I bring?" because it's simple enough to feel effortless and good enough to actually impress. Make it once and you'll understand why it keeps showing up at tables when the weather gets warm.
Common Questions About Recipes
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw completely and pat dry before using. Skip the boiling step since frozen corn is already pre-cooked.
- → How long will this salad stay fresh?
Best enjoyed immediately while avocado is fresh. If storing, keep dressing separate and add just before serving—lasts up to 24 hours refrigerated.
- → What can I substitute for cilantro?
Fresh basil, parsley, or even mint work beautifully as alternatives. Choose based on your flavor preference and what you have available.
- → Can I make this ahead for a party?
Prepare ingredients and dressing separately up to 4 hours ahead. Toss together just before serving to maintain texture and prevent avocado from browning.
- → Is this suitable for meal prep?
Yes, but store components separately. Keep the chopped vegetables in one container and dressing in another. Combine when ready to eat for best results.
- → What proteins pair well with this salad?
Grilled chicken, shrimp, steak, or fish complement beautifully. Also works alongside black beans for a hearty vegetarian option.