American corn salad – American Special
American corn salad is a delightful celebration of summer produce, combining sweet corn kernels with juicy tomatoes, bell peppers, red onion, and creamy avocado. The salad is tossed in a zesty lime dressing with fresh cilantro for brightness and a kick of flavor. Whether you’re heading to a barbecue, potluck, or simply want a light and refreshing side dish, this recipe delivers vibrant color, crisp texture, and satisfying freshness. Chill before serving to let the flavors meld for best results.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
American corn salad Ingredients :
- 4 cups fresh corn (about 4 ears, or you can use frozen corn)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 bell pepper (any color), diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 jalapeño, minced (for a spicy kick)
How to make American corn salad :
Prepare the Corn: If using fresh corn, boil the ears for about 5-7 minutes, then let them cool. Cut the kernels off the cob. If using frozen corn, simply thaw it.
Mix Ingredients: In a large bowl, combine the corn, cherry tomatoes, red onion, bell pepper, avocado, and cilantro.
Dress the Salad: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.
Taste and Adjust: Taste the salad and adjust the seasoning or lime juice as needed.
Chill and Serve: Let the salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld.
Recipe Notes :
Ingredient Swaps: If avocado isn’t available, use diced cucumber or mango for creaminess or sweetness instead.
Corn Options: Fresh corn gives the best crunch; frozen or canned corn works too—thaw or drain well to avoid sogginess.
Flavor Boosters: For extra zip, add minced jalapeño or a dash of smoked paprika to the dressing.
Serving & Storage Tips: Keep dressing separate until just before serving if making ahead. Store leftovers in an airtight container in the fridge for up to 3 days—flavors improve with time.
