Go Back
+ servings
A serving of summer corn salad in a white bowl with tortilla chips on the side

Corn Salad

This Corn Salad is made with fresh grilled corn, cherry tomatoes, avocado, red onion, fresh herbs tossed with tangy lime. Serve as an easy side, lunch or appetizer with a bowl of your favorite chips. 

Course Appetizer
Cuisine South American
Keyword corn salad, corn salsa
Prep Time 30 minutes
Servings 4 servings
Calories 125 kcal
Author Kelly


  • 2 ears of fresh corn . Fresh corn works best but you may sub with frozen thawed or canned corn if preferred. Skip the grilling and shucking step as needed. Heat the corn in some oil in a hot skillet. Cook on medium for a few minutes, tossing occasionally, until 1/3 - 1/2 of the kernels are lightly browned.
  • 1 tbsp avocado oil or olive oil divided
  • 1/3 of a small English cucumber sliced and cut into quarters
  • ½ cup cherry or grape tomatoes cut into quarters or halves depending on the size
  • 1 small avocado diced
  • ¼ cup red onion finely diced (rinse or soak in cold water for 1-2 minutes to remove some of the harsh bite if preferred)
  • 2 tbsp fresh chopped cilantro + more for topping
  • 1 fresh basil leaf finely chopped
  • 1 fresh mint leaf finely chopped
  • 2 tbsp fresh lime juice
  • Sea salt to taste
  • Ground black pepper to taste
  • Chili powder or Tajin seasoning optional to taste for a kick of heat
  • For garnish / topping: A little bit of freshly crumbled dairy-free or regular feta + a pinch of chopped fresh herbs of choice

Optional for garnish:

  • A tiny pinch of crumbled dairy-free or regular feta + a pinch of chopped fresh herbs of choice , omit for dairy-free

Serve with:

  • Gluten-free or grain-free tortilla chips of choice , we like Siete


Grill the Corn (Skip this step if you prefer not to grill your corn and / or are using frozen or canned corn.)

  1. Preheat an outdoor grill or indoor grill pan on the stove to medium-high heat.

    Shuck the corn by removing the husks and strip away the silk. Brush the corn with 3/4 tablespoon of oil and grill for 8-12 minutes, using tongs to rotate a few times for even charring. (Skip this step if using frozen or canned corn and cook on a hot skillet until 1/3 - 1/2 of the kernels are lightly brown.)

    Remove from heat and allow to cool for 10 minutes, or until cool enough to handle.

  2. Use a sharp knife to slice the kernels off the cob then add to a large bowl.

  3. Prepare the vegetables by chopping the cucumber, tomatoes, avocado, red onion and herbs and add them to the bowl.
  4. Drizzle in 1-2 teaspoons oil, squeeze in the lime juice and season with salt, black pepper and chili powder / Tajin, (if using, to taste.) Gently stir to combine. Chill for 10-25 minutes before serving.
  5. Garnish with crumbled feta (if using) and serve with preferred tortilla chips.

  6. Grab one tortilla chip to scoop up some salad and enjoy.

Recipe Notes

How to store extras

This fresh corn salad tastes best the day it is made within 24 hours.

If you happen to have any leftover corn salsa, it should be stored in an airtight container in the fridge. It will stay fresh for about 2 days. Note that the tomatoes and avocado will soften as it rests.

Nutrition Facts
Corn Salad
Amount Per Serving (1 serving)
Calories 125 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 8g3%
Fiber 4g16%
Sugar 2g2%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.