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93% would make again

Fresh Corn Salad

Tasty Team
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Ingredients

for 2 servings

  • ¼ red onion, thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 lemon, juiced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 tablespoon sugar
  • 2 ears corn, husked
  • 1 roma tomato, diced
  • 1 avocado, diced
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 443
  • Fat 27g
  • Carbs 52g
  • Fiber 11g
  • Sugar 15g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
  3. Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
  4. Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
  5. Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
  6. Enjoy!

Ingredients

for 2 servings

  • ¼ red onion, thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 lemon, juiced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 tablespoon sugar
  • 2 ears corn, husked
  • 1 roma tomato, diced
  • 1 avocado, diced
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 443
  • Fat 27g
  • Carbs 52g
  • Fiber 11g
  • Sugar 15g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Add the onion, 2 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and the sugar to a small bowl. Toss to combine, then let sit at room temperature for 30 minutes, until the onion softens.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the corn, cover, and cook for 5 minutes, until tender. Remove the corn from the pot and let cool to the touch.
  3. Place corn on a cutting board with a damp paper towel and cut off the kernels. (The paper towel helps keep the corn from flying everywhere).
  4. Add the corn kernels to a large bowl with the tomato, avocado, and the pickled onions, along with the pickling liquid. Season with salt and pepper and toss to combine.
  5. Transfer to a serving bowl, then drizzle with olive oil and season with more salt and pepper.
  6. Enjoy!

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