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Our The Best Ever Summer Corn Salad combines corn, avocado & tomatoes in a light and delicious side dish for a hot summer day lunch or a summer night barbecue.

Close up on a white salad plate filled with The Best Ever Summer Corn Salad sitting in front of a glass bowl filled with Corn Salad.

This Summer Salad is a riff on a Paula Deen recipe. Her recipe has cilantro, which I just can’t stand. I switched out the herb with basil and now this recipe is the perfect dinner accompaniment on a hot summer day. It truly has become a favorite in our family. In fact, Laurie asked for it with her birthday dinner, my husband wanted it for Father’s Day, and the family has already requested it for the 4th of July. This truly is The Best Ever Summer Corn Salad recipe. Light, crunchy, creamy, sweet, and salty … yum, yum, yum!  Make it for your family tonight … you will be a star!

Ingredients you will need

All the ingredients you will need to make Summer Corn Salad including corn, avocados, cherry tomatoes, red onion, olive oil, garlic, lemon and fresh basil.

How to make the Garlic Basil Dressing

Closeup on a bowl of Garlic Basic Salad Dressing next to fresh basil leaves and a garlic press.

Step 1: The light and yummy salad dressing is made with Extra Light Olive Oil, Fresh Basil, and Garlic. In a separate bowl/container combine the olive oil, crushed garlic, and chopped basil.  Let the oil sit for a while so the flavors will infuse together.

How to Prepare the Corn

Collage image showing how to prepare the corn for the salad including cooking it, remove the corn from the ears and placing the corn in a bowl.

Step 2: I have always used fresh corn for this recipe, but frozen corn will work as well.  If you are cooking the corn on the cob, you should under-cook it, so it is still crisp.  I usually boil my corn on the cob for 4 mins.) 
Step 3: Remove the corn from the cob with a knife.
Step 4: Add the cut corn to a large salad bowl.

How to Assemble the Corn Salad

Collage image showing how to build the Summer Salad including add the cherries and red onion and the garlic basil dressing.

Step 5: Wash and prepare the Cherry tomatoes.  Slice them in half and add the tomatoes to the corn along with the chopped red onion.
Step 6: Drizzle the infused oil (with the Basil and the Garlic) over the Corn and Avocado Summer Salad and gently toss.

Collage image showing the steps for assembling the Corn Salad including adding the avocado and lemon juice.

Step 7: Add the cut avocados to the bowl.
Step 8: Squeeze a tablespoon or so of lemon juice over the avocados and then mix everything together.  The lemon juice on the avocados will keep them from turning brown for a day or so.
Step 9: Add salt and pepper to taste. Refrigerate the Corn and Avocado Summer Salad for an hour or two.  It’s is now ready for your family and friends!

Closeup on a large helping of The Best Ever Summer Corn Salad sitting on a white plate on a white table in front of a glass bowl filled with Corn Salad.

Other Salad Recipes You Will Love

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The Best Ever Summer Corn SaladPrint

The Best Ever Summer Corn Salad

Yield 8 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Our The Best Ever Summer Corn Salad combines corn, avocado & tomatoes in a light and delicious side dish for a hot summer day lunch or a summer night barbecue.

Ingredients

  • 4 ears of Fresh Corn or 1 bag of Frozen Corn
  • ½ cup Red Onion (chopped)
  • 8-10 Cherry Tomatoes (halved)
  • 2 ripe Avocados
  • 2 tablespoons Extra Light Olive Oil
  • 1 clove of Garlic (crushed or finely minced)
  • 3 leaves Fresh Basil (finely chopped)
  • 1 tablespoon Lemon Juice
  • Salt
  • Pepper

Instructions

  1. In a separate bowl/container combine olive oil, crushed garlic, and basil. Let the oil set for a while so the flavors will infuse together.
  2. In a large bowl mix the corn, chopped red onions, and chopped cherry tomatoes.
  3. Drizzle infused oil over salad and gently toss.
  4. Cut and add the avocados to the bowl.
  5. Squeeze a tablespoon or so of lemon juice over the avocados and then mix everything together. The lemon juice on the avocados will keep them from turning brown for a day or so.
  6. Add salt and pepper to taste.
  7. Refrigerate for an hour or two.
  8. Serve cold.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Savory