Corn Salad with Lime Vinaigrette

Rating: 4.59 stars
37 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.

By Jen

Gallery
6 more images

Recipe Summary

prep:
15 mins
additional:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.

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  • Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.

  • Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Tips

Cook's Note:

Avocado can be added immediately prior to serving to avoid browning.

Nutrition Facts

Per Serving:
154 calories; protein 2.4g; carbohydrates 14.9g; fat 11g; sodium 156.8mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

diane
Rating: 5 stars
03/18/2016
RefreashIng and very easy salad to make. I used frozen corn cause I don't like the preservative taste in my salads. Read More
Helpful
(5)

Most helpful critical review

Chelc
Rating: 2 stars
06/22/2020
I love all the fresh flavors in this. But the olive oil is over powering Read More
37 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
diane
Rating: 5 stars
03/17/2016
RefreashIng and very easy salad to make. I used frozen corn cause I don't like the preservative taste in my salads. Read More
Helpful
(5)
lutzflcat
Allstar
Rating: 5 stars
07/09/2017
7.10.17 Corn and tomatoes are in season right now, so I cut my corn off of the cob rather than using canned corn. I actually forgot to add the olive oil. When I realized that, I tasted the salad, and just left it out because I thought it tasted so darn fresh and was simply spot on tasty as is. Omitting the oil also had to drop the calories and fat (which weren’t bad to begin with I will say)! We just loved this, and this was the perfect side kick to some grilled chicken. Read More
Helpful
(5)
DaSuga
Rating: 4 stars
05/08/2015
Only change I made was I used frozen instead of canned corn. Pretty good recipe! Read More
Helpful
(3)
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Amanda Jean
Rating: 5 stars
01/28/2019
beautiful summer (or wish it was summer) salad! Read More
Helpful
(2)
Happyschmoopies
Allstar
Rating: 5 stars
06/21/2014
We loved this recipe! I made exactly as the recipe stated with the exception of using a shallot instead of white onion. The flavors worked well together and was perfect for a light summer meal along with the Margarita Grilled Shrimp recipe from this site. This would be even better with fresh corn. Read More
Helpful
(2)
cgmgmn
Rating: 5 stars
07/08/2014
Made recipe exact except cut kernels off 3 left over corn on cob and only one tomato. Diced avocado and tomato smaller than original image. Was fantastic as a summer salsa with grilled chicken fajita burrito and rice. Kind of like Chipotle. A new fav in my house and great way to use left over (cooked) corn on cob. Read More
Helpful
(1)
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Carol Q.
Rating: 4 stars
08/08/2015
I used frozen corn. Refreshing vegetable salad. Read More
Helpful
(1)
Rowdy59
Rating: 5 stars
04/04/2017
I also prefer frozen corn. Tastes fresher. I add a little extra lime juice cause we like it that way. Great salad that gets requested every time we get together. Read More
Melinda
Rating: 5 stars
08/03/2016
Love this dish! I am even using this sauce for more recipes! Read More
Chelc
Rating: 2 stars
06/22/2020
I love all the fresh flavors in this. But the olive oil is over powering Read More
More Reviews
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