I absolutely love summertime. Backyard BBQs with friends are one of my favorite ways to spend an afternoon. With summer officially in full swing, my calendar is filling up with cookouts, beach days, and casual get-togethers.

When I’m heading to a BBQ, I’m definitely not the person who shows up with a sad store-bought salad. But at the same time, I don’t want to spend hours in the kitchen when I could be outside enjoying the sunshine—or out exploring Baltimore restaurants and neighborhoods.

That’s exactly why I created this easy summer corn salad. It’s light, refreshing, and can be prepared ahead of time so you can maximize your summer fun. It also works perfectly as a healthy lunch for work, since it requires very little prep before serving.

Summer Corn Salad

Serves 4

Summer Corn Salad

Ingredients:

• 4 Ears of Corn (or a 15oz can)
• 1 Avocado
• 1 Lime
• 1/2 Cup of Pickled Red Onions (here’s the recipe for a quick pickle)
• 1/2 Pint of Heirloom Cherry Tomatoes (regular cherry tomatoes will do if these are not available)
• Salt
• Pepper

Directions:

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1. Preheat your oven to 350 degrees
2. Leave the corn in the husks and roast for 30 minutes, or until soft – if you are using canned corn, sauté over medium heat for 15 minutes, stirring occasionally.
3. Leave corn to cool and dice your avocado and slice your cherry tomatoes.
4. Toss the avocado, cherry tomatoes, corn, and pickled red onion in a bowl.
5. Squeeze the lime juice over your veggies, season with salt and pepper.

Notes:

• Between the acidity from the vinegar in the pickled red onions, and the lime juice, it should prevent your avocado for browning. If you are preparing the salad ahead of time, do all of the other steps and add the avocado right before serving.
• Cucumber also makes a lovely addition, simply cut into quarters and toss along with the other veggies in step four.

Tips for the Best Corn Salad

• Prevent avocado browning: The acidity from the lime juice and pickled red onions helps keep the avocado fresh. If making the salad ahead of time, add the avocado just before serving.

• Add extra crunch: Cucumber makes a great addition. Simply quarter it and mix it in with the other vegetables.

• Use fresh corn when possible: Roasted fresh corn adds extra sweetness and flavor.

This summer corn salad recipe is naturally:

• Vegan

• Gluten-free

• Dairy-free

It’s a great option when cooking for groups with different dietary preferences.

This light and refreshing corn salad is perfect for BBQs, summer picnics, or easy weekday lunches. It’s simple to prepare, full of fresh ingredients, and packed with bright summer flavor.

You can see what other dishes I’m cooking, here.

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Summer Corn Salad